Hearty deep hamburger sausage & pepperoni pie recipe—meaty, cheesy, low carb, and perfect for satisfying keto dinners or comfort food nights!
Why You’ll Love This Recipe
- Meat-lovers dream: Combines beef, sausage, and pepperoni in one dish
- Easy to assemble: Uses pre-made pie crusts for convenience
- Family-friendly: A hit with both kids and adults
- Perfect for leftovers: Tastes great the next day
- Pizza meets pie: The best of both comfort foods
- Crispy, golden crust: Flaky and rich from a butter brush finish
- Customizable: Swap meats or cheeses to fit your taste
- Freezer-friendly: Great for make-ahead meals
- One-pan dinner: Everything bakes together in a single pie
- Visually impressive: Deep, cheesy layers in every slice
Ingredients
- 1 box Pillsbury ready-to-bake pie crust (2 rolled crusts)
- ½ lb ground beef
- ½ lb Italian sausage, casings removed
- 1 cup pepperoni slices, divided
- 2 cups shredded mozzarella cheese, divided
- 1 cup shredded cheddar or provolone cheese
- 1½ cups pizza sauce or marinara
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes (optional)
- 3 tablespoons melted butter (for brushing top crust)
Directions
- Preheat oven to 425°F (220°C) and grease a deep-dish pie pan.
- In a skillet, cook ground beef and sausage over medium-high heat until no pink remains (5–7 minutes). Drain and set aside.
- Line the pie pan with one rolled pie crust, allowing extra to hang over edges.
- Layer 1 cup shredded mozzarella over the bottom crust.
- Spread cooked meat evenly over the cheese.
- Arrange ¾ cup pepperoni slices on top of the meat.
- Pour pizza sauce over the meat and pepperoni.
- Sprinkle with Italian seasoning, garlic powder, and red pepper flakes.
- Add the remaining mozzarella and all of the cheddar or provolone.
- Top with remaining pepperoni slices.
- Place second pie crust over the filling. Trim excess and seal edges. Crimp decoratively. Cut slits in the top to vent.
- Brush the top with melted butter.
- Place pie on a baking sheet and bake for 20–25 minutes, until golden and bubbling. Cover edges with foil if browning too fast.
- Let the pie rest for at least 5 minutes before slicing.
Servings And Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Calories Per Serving: Approximately 580 kcal
Variations
- Vegetarian version: Use sautéed mushrooms, bell peppers, and onions instead of meat
- Spicy pie: Add jalapeños or hot Italian sausage
- Low-carb: Skip the crust and bake as a casserole with a cheese topping
- Cheese lovers: Add ricotta or layer in Parmesan
- BBQ twist: Use barbecue sauce instead of marinara for a smoky flavor
- Breakfast pie: Replace meats with scrambled eggs and breakfast sausage
- Mini pies: Use muffin tins to create individual servings
- Crust alternative: Try puff pastry for a lighter texture
- Herb upgrade: Add fresh basil or oregano between layers
- Gluten-free: Use a gluten-free pie crust or almond flour crust
Storage/Reheating
Storage:
Wrap cooled leftovers in foil or place in airtight containers. Store in the refrigerator for up to 4 days.
Reheating:
Reheat slices in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for 1–2 minutes. To crisp the crust, use a toaster oven or air fryer.
FAQs
Can I Make This Ahead Of Time?
Yes, assemble the pie up to a day in advance and refrigerate. Bake when ready.
Can I Freeze This Pie?
Absolutely. Freeze before or after baking. If frozen raw, add 10–15 extra minutes to the baking time.
Do I Need A Deep-Dish Pan?
Yes, a deep-dish pan is best to hold all the filling layers. A springform pan also works.
What’s The Best Cheese Combination?
Mozzarella and provolone are ideal, but feel free to add Parmesan, ricotta, or Monterey Jack.
Can I Use Fresh Dough Instead Of Pie Crust?
You can use homemade pie dough or even pizza dough for a chewier texture.
How Do I Prevent A Soggy Bottom?
Bake the pie on a lower oven rack and avoid over-saucing. Pre-baking the bottom crust briefly can also help.
Can I Add Vegetables?
Yes. Try sautéed mushrooms, bell peppers, or onions. Just avoid adding raw veggies with high moisture content.
What Sauce Should I Use?
Pizza sauce or thick marinara works best. Avoid watery sauces to prevent sogginess.
How Do I Store Leftovers?
Keep leftovers in the fridge in an airtight container and reheat in the oven or microwave.
Is This Pie Spicy?
It can be mild or spicy depending on your sausage and whether you use red pepper flakes.
Conclusion
Deep Hamburger Sausage & Pepperoni Pie is a meat-packed, cheesy comfort food masterpiece that’s easy to make and even easier to love. With a golden crust, gooey filling, and bold flavors, it brings pizza night to the next level. Whether served for dinner or game day, this dish will quickly become a crowd favorite.
More Hearty & Protein-Packed Meals to Try
Loved the bold flavors of our Deep Hamburger Sausage & Pepperoni Pie? There’s more where that came from. You’ll want to dig into the high-protein comfort of the Beef and Pepper Rice Bowl, or sink your teeth into the juicy, cheesy goodness of our Juicy White Cheddar Spinach Chicken Burgers. Craving something creamy and cozy? Try the Creamy Mushroom and Asparagus Chicken Penne. For a crunchy side that keeps it light, the Cottage Cheese Chips Recipe hits the spot. And don’t forget to serve it all up with a slice of Fluffy No Carb Yogurt Bread—the perfect pairing for any savory pie night!
Print
Deep Hamburger Sausage & Pepperoni Pie
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Halal
Description
Hearty deep hamburger sausage & pepperoni pie recipe—meaty, cheesy, low carb, and perfect for satisfying keto dinners or comfort food nights!
Ingredients
- 1 box Pillsbury ready-to-bake pie crust (2 rolled crusts)
- ½ lb ground beef
- ½ lb Italian sausage, casings removed
- 1 cup pepperoni slices, divided
- 2 cups shredded mozzarella cheese, divided
- 1 cup shredded cheddar or provolone cheese
- 1½ cups pizza sauce or marinara
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes (optional)
- 3 tablespoons melted butter (for brushing top crust)
Instructions
- Preheat your oven to 425°F (220°C). Lightly grease a deep-dish pie pan.
- 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.
- Unroll one of the pie crusts and carefully press it into the prepared pie pan, allowing the excess to hang over the edges.
- Sprinkle 1 cup of the shredded mozzarella cheese evenly over the bottom crust.
- 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.
- Pour the pizza sauce or marinara evenly over the meat and pepperoni. Sprinkle with Italian seasoning, garlic powder, and red pepper flakes (if using).
- 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.
- 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.
- Brush the top crust with the melted butter.
- 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.
- 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.
Notes
- Use a deep-dish pie pan to hold all the layers comfortably.
- You can substitute ground turkey or chicken for a lighter version.
- Letting the pie rest before slicing helps prevent the filling from oozing out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American