Deep Sausage Pepperoni Pie

This indulgent Deep Hamburger Sausage Pepperoni Pie satisfies every craving for cheesy comfort food in a single slice. Layers of ground beef, spicy sausage, pepperoni, tangy sauce, and gooey cheese are sealed in a flaky pie crust – perfect for family pizza night or a cozy gathering when you want something heartier than a classic pizza.

The first time I served this for game night it completely disappeared in minutes and my friends still talk about it whenever we plan parties.

Ingredients

• Ready-bake pie crusts: give you a buttery golden crust without any extra work look for brands that feel supple not stiff when you press the box
• Shredded mozzarella cheese: melts beautifully and stretches well choose whole milk mozzarella for the best flavor
• Shredded cheddar or provolone cheese: adds sharpness and a creamy finish use aged cheddar if you love bold taste
• Ground beef: delivers savory flavor and heartiness lean to medium-fat beef browns best without drying out
• Italian sausage: brings warmth and extra richness pick fresh sausage without casings if you can find it
• Pepperoni slices: infuse the dish with spice and salt for a pizza-like kick choose deli-cut or sandwich pepperoni for meaty texture
• Pizza sauce or marinara sauce: keeps everything juicy and adds that tangy Italian note use thick sauce to avoid a soggy crust
• Italian seasoning: ties it all together with herbs for classic flavor check labels for a blend with basil oregano and thyme
• Garlic powder: for subtle depth and an aromatic finish go for granulated garlic for easier mixing
• Red pepper flakes: can be added for a hint of heat or left out for milder palates
• Melted butter: brushed on the crust makes it golden and even more flavorful real butter gives the flakiest shine

Step-by-Step Instructions

Brown the Meats:

Cook the ground beef and Italian sausage together in a skillet over medium heat until deeply browned and crumbly. Be patient and break up lumps as you go for even texture then drain away all excess fat to keep the pie filling from turning soggy.

Prepare the Oven and Pan:

Set your oven to two hundred and twenty degrees Celsius for a perfectly blistered crust. While it heats roll out one pie crust and gently press it into a deep-dish pie pan making sure to get all the way up the sides.

Layer Cheese at the Base:

Sprinkle half of the mozzarella cheese over the bottom crust for insulation. This stops the sauce from soaking into the crust and adds one extra gooey cheese layer right at the bottom.

Add the Meats and Pepperoni:

Spread the cooked beef and sausage evenly over the mozzarella. Scatter half the pepperoni slices all over so every piece is filled with flavor.

Sauce and Season:

Pour the pizza sauce or marinara generously over the meats making sure it seeps between every layer. Dust with Italian seasoning garlic powder and red pepper flakes if you favor a touch of heat.

Layer More Cheese and Pepperoni:

Sprinkle the remaining mozzarella and all the cheddar or provolone over the sauced filling. Top with the rest of the pepperoni slices to finish the classic pizza pie look.

Seal and Top the Pie:

Roll out the second pie crust and lay it gently over the pie pinching the edges together all around to seal in the filling. Brush the top with melted butter and dust lightly with extra garlic powder for golden color and aromatic flavor.

Bake to Perfection:

Place the pie on the center oven rack and bake for twenty to twenty five minutes until the crust is puffed up and a deep golden color with cheese bubbling through. If you have a baking stone set the pan on it for an extra crisp bottom.

Cool and Serve:

Let the pie sit a few minutes after baking before cutting so the layers set and do not spill out. Slice with a sharp knife and serve hot for the ultimate comfort dish.

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Storage Tips

Allow the pie to cool completely before covering and storing in the fridge. Slices keep for up to four days in an airtight container and reheat best in the oven so the crust stays crisp. Wrapped tightly with foil the baked pie can be frozen for up to two months defrosting overnight before reheating.

Ingredient Substitutions

This pie is endlessly customizable. Swap the ground beef for ground turkey or chicken if you prefer something lighter. Provolone or Monterey Jack work well in place of cheddar for a creamier pull. Use your favorite pizza sauce or a chunky homemade marinara if you love extra texture.

Serving Suggestions

Pair this hearty pie with a simple green salad tossed in a bright vinaigrette or garlic roasted broccoli to balance out the richness. For a personal touch offer bowls of extra sauce for dipping and a sprinkle of chopped basil or parmesan at the table.

Frequently Asked Questions

→ Can I use a homemade crust instead of ready-bake?

Yes, homemade crusts work wonderfully. Just ensure they are rolled out to a similar thickness for even baking.

→ What can I use as a substitute for Italian sausage?

You can substitute Italian sausage with turkey sausage, chicken sausage, or even extra ground beef for a similar result.

→ How can I prevent the bottom crust from becoming soggy?

Baking the pie pan on a preheated baking stone will help achieve a crisp bottom crust. Additionally, ensure the meat is well-drained.

→ Can I make this pie ahead of time?

Yes, you can assemble it the day before and store it in the refrigerator. Bake it just before serving for the best results.

→ What other cheeses can I use for this pie?

Provolone, gouda, or a sharp cheddar blend all work well to enhance the flavor profile of the pie.

→ Is there a vegetarian version of this pie?

Absolutely! Replace the meats with sautéed mushrooms, bell peppers, or a plant-based ground meat alternative.