Deep Hamburger Sausage Pepperoni Pie

Why You’ll Love This Recipe

I love this recipe because it’s a pizza and a pie all in one. The flaky, buttery crust holds a rich filling of seasoned meats, gooey cheeses, and zesty sauce that brings everything together. It’s deeply flavorful, super comforting, and easy to make with store-bought pie crusts. Whether I serve it with a crisp salad or just enjoy it on its own, it’s always a crowd-pleaser and one of my favorite ways to switch up pizza night.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:

• 1 box ready-made pie crusts

• 3 tablespoons unsalted butter, melted

• 1 teaspoon garlic powder, divided

Filling:

• 8 ounces ground beef

• 8 ounces Italian sausage, casings removed

• 1 cup pepperoni slices, divided

• 2 cups shredded mozzarella cheese, divided

• 1 cup shredded cheddar or provolone cheese

• 1 1/2 cups pizza sauce or marinara sauce

• 1 teaspoon Italian seasoning

• 1/2 teaspoon red pepper flakes

Directions

1. I start by cooking the ground beef and Italian sausage in a large skillet over medium-high heat, breaking it up with a wooden spoon. After 5 to 7 minutes, once the meat is fully browned, I drain the excess fat and let it cool slightly.

2. I preheat the oven to 425°F and get my deep-dish pie pan ready.

3. I unroll one pie crust and gently fit it into the pan, pressing it up the sides and letting some overhang the edge.

4. I sprinkle 1 cup of shredded mozzarella over the bottom of the crust—it forms a cheesy base that keeps it from getting soggy.

5. I spread the meat mixture evenly over the cheese layer, then top with about 3/4 cup of the pepperoni slices.

6. I pour the pizza sauce or marinara evenly over the meat and pepperoni, then season it with Italian seasoning, 1/2 teaspoon garlic powder, and red pepper flakes.

7. I sprinkle the remaining 1 cup of mozzarella and the full cup of cheddar (or provolone) over the top. I finish with the remaining pepperoni slices.

8. I unroll the second pie crust and place it over the top. I trim the edges, leaving a 1/2 inch overhang, then tuck and crimp the edges to seal. I cut several slits in the top to let steam escape.

9. I mix the melted butter with the remaining 1/2 teaspoon of garlic powder and brush it generously over the top crust and edges.

10. I place the pie on a baking sheet and bake for 20 to 25 minutes, until the crust is golden brown and the filling is bubbly. If the edges brown too fast, I shield them with foil.

11. I let the pie rest for 5 minutes before slicing—it helps the filling set and makes clean slices easier to serve.

Servings and timing

This deep-dish pie serves 8 and takes about 45 minutes total—20 minutes to prep and 25 minutes to bake. It’s a great centerpiece for a casual dinner or a weekend gathering.

Variations

I like to play around with the filling by adding sautéed onions, mushrooms, or bell peppers for more flavor and texture. For a spicy kick, I sometimes use hot Italian sausage or add jalapeño slices. If I’m in the mood for something extra cheesy, I throw in a handful of Parmesan or a layer of ricotta between the meat and sauce.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat slices in a 350°F oven for about 10 minutes or in the microwave in short bursts. The crust stays crispier when reheated in the oven or air fryer. I don’t recommend freezing it once baked, as the texture of the crust and filling can change.

FAQs

Can I use homemade pie crust?

Yes, I often use a homemade buttery crust when I have time. It gives a slightly flakier texture, but store-bought works perfectly for convenience.

What kind of pepperoni should I use?

I use standard sandwich-style pepperoni slices, but mini pepperoni or thick-cut pepperoni also work well depending on the texture I’m going for.

Can I make this ahead of time?

Yes, I assemble the pie a few hours ahead and keep it in the fridge. I just let it sit at room temperature for about 15 minutes before baking.

Do I need to pre-bake the crust?

No, because of the cheese layer at the bottom, the crust bakes up nicely without getting soggy. Just make sure the filling isn’t too watery.

Can I make this pie without sausage?

Absolutely. I’ve made it with all beef or even substituted cooked chicken or turkey. Just season the filling well for balanced flavor.

Conclusion

This Deep Hamburger Sausage Pepperoni Pie is everything I want in a comforting, hearty main dish. With layers of meat, melty cheese, and bold pizza flavor all wrapped in a golden crust, it’s a show-stopping meal that’s surprisingly easy to make. Whether I’m feeding the family or hosting friends, this savory pie always gets devoured.

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