Deep Hamburger, Sausage & Pepperoni Pie stacks the flavors of a loaded pizza inside two flaky pie crusts. Ground beef, Italian sausage, pepperoni, red sauce, mozzarella, and cheddar or provolone form distinct hearty layers beneath a garlic-butter top crust.
The pie serves 8 and records 15 minutes preparation plus 25 minutes cooking for a 40-minute total. Brown the two meats completely, drain excess fat, assemble in a deep dish, and bake at 425°F. A 5-minute rest helps the hot filling settle into cleaner wedges.
Deep Hamburger, Sausage & Pepperoni Pie Ingredients
For the Crust: 1 box ready-made pie crust (2 crusts); 3 tablespoons butter, melted; ½ teaspoon garlic powder (for brushing crust).
If you enjoy this recipe, you may also like Southern comfort classic.
For the Filling: ½ pound ground beef; ½ pound Italian sausage, casings removed; 1 cup pepperoni slices, divided; 2 cups mozzarella cheese, shredded, divided; 1 cup cheddar or provolone cheese, shredded; 1½ cups pizza sauce or marinara; 1 teaspoon Italian seasoning; ½ teaspoon garlic powder; ½ teaspoon red pepper flakes (optional).
For storage details after serving, the USDA leftovers and food safety guidance.
How to Make Deep Hamburger, Sausage & Pepperoni Pie
- Prepare the meat: In a large skillet over medium-high heat, brown the ground beef and Italian sausage together, breaking it up with a wooden spoon as it cooks. Continue cooking until no pink remains, about 5-7 minutes. Drain off any excess fat and set the meat mixture aside to cool slightly.
- Preheat the oven: Preheat your oven to 425°F (220°C). Allow adequate time for the oven to reach temperature while you assemble the pie.
- Prepare the pie crust: Unroll one of the pie crusts and carefully press it into a deep-dish pie pan (at least 2 inches deep), allowing the excess to hang over the edges. If using a standard pie dish, make sure the crust goes all the way up the sides and slightly over the edge.
- Begin layering the filling: Sprinkle 1 cup of the shredded mozzarella cheese evenly over the bottom crust. This first layer of cheese helps create a barrier between the crust and the wet ingredients, which helps prevent a soggy bottom.
- Add the meat and first layer of pepperoni: Spread the browned meat mixture evenly over the cheese layer. Arrange about ¾ cup of the pepperoni slices over the meat layer, reserving some for the top layer.
- Add sauce and seasonings: Pour the pizza sauce or marinara evenly over the meat and pepperoni. Sprinkle with Italian seasoning, garlic powder, and red pepper flakes (if using) to evenly distribute the spices.
- Add final cheese and pepperoni layer: Top with the remaining 1 cup of mozzarella cheese and all of the cheddar or provolone cheese. Arrange the remaining pepperoni slices on top of the cheese for an extra flavor boost.
- Add the top crust: Unroll the second pie crust and place it over the filling. Trim any excess dough, leaving about ½ inch overhang. Fold the overhang under the bottom crust edge and press together to seal. Crimp or flute the edge decoratively. Cut several small slits in the top crust to allow steam to escape during baking.
- Prepare the garlic butter topping: In a small bowl, combine the melted butter with the remaining ½ teaspoon garlic powder. Using a pastry brush, generously brush this mixture over the entire top crust and edges.
- Bake: Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is hot and bubbly. If the crust edges begin to brown too quickly, cover them with foil or a pie shield.
- Rest and serve: Remove from the oven and let the pie rest for at least 5 minutes before slicing. This resting time allows the filling to set slightly, making it easier to serve neat slices. Cut into wedges and serve hot.
If you enjoy this recipe, you may also like Cheesy Chicken & Broccoli Stuffed Shells.
Brown and Drain Both Meats
Cook the ½ pound ground beef and ½ pound casing-free Italian sausage together over medium-high heat. Break them into small, even crumbles and continue for about 5–7 minutes, until no pink remains. Drain excess fat before the mixture goes into the crust. This keeps the bottom from becoming greasy and lets the cheese barrier do its job.
Create a Cheese Barrier
Press the first ready-made crust into the deep dish, carrying it fully up the sides and slightly beyond the rim. Scatter 1 cup of the mozzarella directly over the raw bottom crust before adding meat. This first cheese layer separates the pastry from wetter sauce and filling, which helps the base bake with better structure instead of absorbing liquid immediately.
Layer without Mixing Everything Together
Spread the cooled meat over the mozzarella, then arrange about ¾ cup of the pepperoni on top. Add 1½ cups pizza sauce or marinara and distribute the Italian seasoning, garlic powder, and optional red pepper flakes evenly. Keeping a clear sequence creates a more appealing slice and prevents pockets with too much sauce or seasoning.
Finish the Filling Evenly
Add the remaining 1 cup mozzarella and the full cup of shredded cheddar or provolone. Reserve the last pepperoni for this upper layer. Mozzarella supplies familiar melt and stretch; cheddar brings a stronger flavor, while provolone offers a smoother deli-style character. Whichever second cheese you choose, spread it to the edges so each of the eight wedges is balanced.
Seal and Vent the Top Crust
Lay the second crust over the filling, trim to about a ½-inch overhang, fold it under the lower edge, and crimp firmly. Several small slits are necessary for steam to escape. Without vents, trapped moisture can lift or split the crust unpredictably. Brush the entire surface and rim with the mixture of 3 tablespoons melted butter and ½ teaspoon garlic powder.
Bake until Deeply Golden
Set the filled pie on a baking sheet to catch possible drips and bake at 425°F for 20–25 minutes. Look for a golden top and a hot, bubbling interior. If the crimped rim colors faster than the center, protect only the edge with foil or a pie shield so the middle can finish without the perimeter burning.
Rest for Cleaner Wedges
Give the pie at least 5 minutes before cutting. The pause is part of the method: melted cheese and sauce remain extremely hot and fluid straight from the oven. A short rest lets the layers settle while the crust stays crisp. Cut with a sharp knife, support each wedge from below, and serve while the filling remains hot.
Recorded Recipe Tips
- For an extra crispy bottom crust, consider blind baking the bottom crust for 8 minutes before adding fillings.
- Feel free to customize with your favorite pizza toppings like mushrooms, olives, bell peppers, or onions.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven until warmed through.
- For a shortcut version, you can use pre-cooked ground beef or Italian sausage.
Equipment Checklist
Prepare the required tools before starting: Deep-dish pie pan (at least 2 inches deep), Large skillet, Baking sheet, Mixing bowls, Pastry brush, Sharp knife. Keeping the setup ready supports the exact sequence and timing.
Conclusion
Brown and drain equal amounts of beef and Italian sausage. Layer two cheeses, meat, pepperoni, sauce, and seasonings inside two pie crusts, seal and vent, brush with garlic butter, then bake at 425°F for 20–25 minutes. Rest 5 minutes before slicing.
Frequently Asked Questions
- → How deep should the pie pan be?
Use a deep-dish pie pan at least 2 inches deep.
- → Why does mozzarella go on the bottom crust first?
The first cup of mozzarella creates a barrier that helps protect the bottom crust from wet filling.
- → How long does the savory pie bake?
Bake at 425°F for 20–25 minutes, until the crust is golden and the filling is hot and bubbly.
- → How many servings does the recipe make?
The pie serves 8.