Description
Sometimes, you just need a hearty, cheesy, meaty meal that feels like a warm hug. This Deep Hamburger Sausage & Pepperoni Pie is exactly that—layers of seasoned ground beef, Italian sausage, zesty pepperoni, and melty cheese baked in a golden, flaky crust. Perfect for family dinners, game days, or any night you want a show-stopping comfort dish.
Ingredients
For the Filling:
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2 lbs ground beef (80/20)
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1 lb Italian sausage (mild or spicy, casings removed)
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1 cup sliced pepperoni
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2 small onions, diced
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4 cloves garlic, minced
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3 cups pizza or marinara sauce
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2 tsp Italian seasoning
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Salt & pepper to taste
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Red pepper flakes (optional)
For the Pie:
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2 deep-dish pie crusts (homemade or store-bought)
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3 cups shredded mozzarella
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1 cup shredded provolone or cheddar (optional)
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½ cup grated Parmesan (optional)
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Cooking spray or oil
Instructions
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Preheat Oven & Prep Pan:
Preheat oven to 375°F (190°C). Grease a deep-dish pie pan with cooking spray. If using a springform pan, wrap the bottom with foil to catch any drips. -
Cook the Meats:
In a large skillet, brown the ground beef and Italian sausage over medium heat, breaking it into crumbles. Drain excess fat (or save a tablespoon for cooking the onions). -
Sauté Aromatics:
In the same skillet, add a bit of fat or oil and cook onions for 3–4 minutes until translucent. Add garlic and cook for 1 more minute. -
Combine Filling:
Return the meat to the skillet. Stir in pizza sauce, Italian seasoning, salt, pepper, and red pepper flakes. Simmer 5 minutes to let flavors combine. -
Assemble the Pie:
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Press one pie crust into the prepared pan.
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Layer half the meat mixture, half the pepperoni, and half the cheese.
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Repeat layers with remaining meat, pepperoni, and cheese.
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Top with remaining cheese and Parmesan if using.
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Bake:
Place the pie on a baking sheet. Tent loosely with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until the top is golden and bubbly. -
Rest & Serve:
Let the pie rest 15 minutes before slicing. Serve with a crisp salad or roasted vegetables for balance.
Notes
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Prevent Soggy Crust: Simmer the filling to reduce excess liquid or pre-bake the bottom crust 10 minutes before layering.
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Make Ahead: Assemble and refrigerate up to 24 hours, then bake. Can also freeze unbaked for up to 3 months.
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Cheese Tip: Shredding your own cheese gives a better melt than pre-shredded.
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Spice It Up: Add red pepper flakes, swap Italian sausage for spicy chorizo, or mix in ’nduja for a bold twist.
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Low-Carb Version: Skip the crust and bake the meat mixture directly, topping with cheese for the last 10 minutes.