This deep hamburger sausage and pepperoni pie is my kind of comfort food when I want something warm, cheesy, and extra satisfying. In just 40 minutes, it bakes up with seasoned hamburger, savory sausage, spicy pepperoni, and plenty of melted cheese, coming out rich, golden, and packed with bold, meaty flavor in every bite.
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
How long does Deep Hamburger Sausage & Pepperoni Pie last in the fridge?
I’ve found that Deep Hamburger Sausage & Pepperoni Pie stores well. Store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. This pie is also freezer-friendly, lasting 2-3 months when properly wrapped. To reheat, warm slices in the oven at 350°F until heated through, about 15-20 minutes, or microwave for quicker results.
Can I substitute butter in this recipe?
In my experience, you can substitute butter for brushing the top crust. An egg wash (one egg whisked with a tablespoon of water) will give a shinier, richer golden finish. Alternatively, a little olive oil can provide a savory crispness, though it won’t be as flaky. Milk or cream can also be used for a softer, slightly less browned crust.
What internal temperature should pork reach?
For food safety, any ground pork or sausage, like the Italian sausage in this recipe, should reach an internal temperature of 145°F measured with a meat thermometer, per USDA FSIS guidelines. While the recipe cooks the meat before baking, ensuring it reaches this temperature is crucial. Always allow cooked meat to rest for 5 minutes after cooking to redistribute juices.
What goes well with Deep Hamburger Sausage & Pepperoni Pie?
Deep Hamburger Sausage & Pepperoni Pie pairs wonderfully with simple sides. A crisp green salad with a light vinaigrette offers a refreshing contrast. Garlic bread or cheesy breadsticks are always a hit for soaking up extra sauce. Roasted broccoli or a simple steamed vegetable medley can add a healthy balance to this hearty meal.
Is Deep Hamburger Sausage & Pepperoni Pie gluten-free?
This Deep Hamburger Sausage & Pepperoni Pie is not gluten-free as written, primarily due to the Pillsbury ready-to-bake pie crust, which contains wheat flour. However, you can easily make it gluten-free by using a certified gluten-free pie crust. The recipe variations specifically suggest using a gluten-free pie crust for this purpose, making it an easy swap.
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.
Explore More Flavors to Savor
- Amish Hamburger Steak Bake: This hearty Amish Hamburger Steak Bake is a cozy one-pan dinner!
- Juicy White Cheddar Spinach Chicken Burgers: My go-to white cheddar spinach chicken burgers are so easy and ready in under 30 minutes!
- Baked Potato Smash Burgers: Crispy Baked Potato Smash Burgers bring two faves together!
- Garlic Parmesan Cheeseburger Bombs: These quick cheeseburger bombs are loaded with juicy beef & melted cheese in a flaky biscuit.
- Mushroom BBQ Bacon Cheeseburger Stuffed Peppers: These smoky BBQ bacon cheeseburger stuffed peppers are a hearty, low-carb twist on a classic.
Pro Tips From My Kitchen
- I learned the hard way that a deep-dish pie pan really makes a difference here. A regular one will overflow with all that delicious filling, so grab a proper deep-dish one!
- The secret is to really crimp those edges well. You don't want any cheesy goodness escaping and burning on the pan. Take your time sealing it up tight.
- Don't walk away from the stove when browning the meat! Give it a stir every few minutes so it doesn't stick, and make sure there's no pink left before draining.
- You'll know it's ready when the top crust is a gorgeous golden brown color, the sauce bubbles around the edges, and your whole house smells absolutely amazing.
Deep Hamburger Sausage & Pepperoni Pie
- Total Time: PT40M
- Yield: 8 servings 1x
Description
Deep Hamburger Sausage & Pepperoni Pie—rich, cheesy, and irresistibly flavorful. A hearty, savory low-carb dinner that satisfies every craving.
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: PT15M
- Cook Time: PT25M
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580 kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 85 mg