Deep Hamburger, Sausage & Pepperoni Pie

Get ready to experience the ultimate comfort food mashup with this Deep Hamburger, Sausage & Pepperoni Pie! This hearty creation combines all your favorite pizza and burger flavors in one satisfying dish that’s sure to become a family favorite.

Imagine the savory goodness of seasoned ground beef, Italian sausage, and spicy pepperoni layered with melty cheese and wrapped in a golden crust. It’s like having a pizza and a burger in every delicious bite!

Why You’ll Love This

• Perfect for meat lovers who can’t decide between pizza and burgers
• Make-ahead friendly – prepare in advance and bake when ready
• Feeds a family of four generously with potential leftovers
• Customizable with your favorite pizza toppings and cheese blends
• Impressive presentation that looks like you spent hours in the kitchen

Ingredients

• 1 box ready-made pie crust (2 crusts)
• 3 tablespoons butter, melted
• ½ teaspoon garlic powder (for brushing crust)
• 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)

Instructions

1. 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.
2. Preheat your oven to 425°F (220°C). Allow adequate time for the oven to reach temperature while you assemble the pie.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.

Tips & Variations

• Substitute ground turkey for a lighter version, adding a tablespoon of olive oil for moisture
• Add mushrooms, black olives, or jalapeños for extra flavor and texture
• Make mini versions in a muffin tin for party appetizers or kid-friendly portions
• For a spicier pie, add red pepper flakes or use hot Italian sausage
• Prepare the filling a day ahead and refrigerate to save time on cooking day
• For a crispy bottom crust, blind bake the bottom crust for 10 minutes before adding fillings

Serving Suggestions

Serve this hearty pie with a simple green salad dressed with Italian vinaigrette to balance the richness. A side of garlic bread or breadsticks is perfect for sopping up any escaped sauce.

For a complete Italian-inspired meal, pair with a small bowl of minestrone soup as a starter and offer additional warm marinara sauce on the side for dipping.

Notes

• The pie is done when the internal temperature reaches 165°F and the crust is golden brown
• Store leftovers in the refrigerator for up to 3 days
• Reheat individual slices in a 350°F oven for 10-15 minutes to maintain crust crispness
• Freeze unbaked pie for up to 2 months; add 15-20 minutes to baking time when cooking from frozen

FAQs

Can I use homemade pie crust instead of store-bought?
Absolutely! Homemade pie crust works wonderfully and adds a personal touch to this recipe.

How can I prevent a soggy bottom crust?
Try blind baking the bottom crust for 10 minutes before adding fillings, or sprinkle a thin layer of cheese on the bottom crust first to create a barrier.

Can I make this vegetarian?
Yes! Substitute the meat with a mixture of sautéed mushrooms, zucchini, and plant-based ground meat alternative for a vegetarian version.

What’s the best way to reheat leftovers?
For best results, reheat slices in a 350°F oven for 10-15 minutes rather than microwaving to maintain the crust texture.

Deep Hamburger, Sausage & Pepperoni Pie

Recipe by Feel Tasty

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Get ready to experience the ultimate comfort food mashup with this Deep Hamburger, Sausage & Pepperoni Pie! This hearty creation combines all your favorite pizza and burger flavors in one…

Servings8

Prep15 min

Cook25 min

Calories580 kcal

Ingredients

• 1 box ready-made pie crust (2 crusts)
• 3 tablespoons butter, melted
• ½ teaspoon garlic powder (for brushing crust)
• 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)

Steps

1. 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.
2. Preheat your oven to 425°F (220°C). Allow adequate time for the oven to reach temperature while you assemble the pie.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.

Nutrition (per serving)

• Calories: 580 kcal