Deep Hamburger Sausage & Pepperoni Pie

A bold, hearty twist on pizza and pot pie—this golden-crusted masterpiece layers seasoned ground beef, spicy Italian sausage, melty cheeses, and pepperoni beneath a flaky, buttery crust. Smothered in rich pizza sauce and baked until bubbly, it’s like your favorite deep-dish pizza met a family-style meat pie… and the result is pure comfort magic.

Why You’ll Love This Recipe

This isn’t just another dinner pie—it’s a flavor explosion in every slice. Inspired by Chicago deep-dish pizza, Southern pot pies, and weeknight convenience, this recipe combines two meats, three cheeses, and classic Italian seasonings into one show-stopping dish. With zero dough-making and only 30 minutes of active time, it's perfect for feeding hungry families or impressing weekend guests.

Perfect for:

  • Game-day feasts and holiday dinners
  • Fans of pizza, shepherd’s pie, or meat lovers’ calzones
  • Make-ahead meals and freezer-friendly batches
  • Turning pantry staples into something unforgettable

šŸ• "I made this for my Super Bowl party," said one home cook. "My friends thought I’d ordered from a pizzeria—but I pulled it out of my oven!"

Ingredients

For the Crust (No-Fuss!)

  • 1 box (2 count) Pillsbury Ready-to-Bake Pie Crusts, refrigerated (or any brand)

For the Savory Meat Filling

  • ½ lb (225g) ground beef (80/20 recommended for juiciness)
  • ½ lb (225g) Italian sausage, casings removed (mild or hot)
  • 1 cup (75g) pepperoni slices, quartered or halved
  • 1 tsp Italian seasoning blend
  • ½ tsp garlic powder
  • ½ tsp red pepper flakes (optional, for heat)
  • Salt and freshly ground black pepper, to taste

For the Cheesy Layers

  • 2 cups (200g) shredded mozzarella cheese
  • 1 cup (100g) shredded cheddar or provolone cheese (for sharp contrast)

For the Sauce Base

  • 1½ cups (360ml) pizza sauce or marinara (homemade or store-bought)

For the Golden Finish

  • 3 tbsp (45g) unsalted butter, melted (plus extra for greasing pan)

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

  • Preheat oven to 425°F (220°C).
  • Lightly grease a deep-dish pie pan, 9-inch cast iron skillet, or springform pan with butter or nonstick spray.

✅ Deep pan = more filling! At least 2-inch depth recommended.

2. Cook the Meat Mixture

In a large skillet over medium heat:

  • Add ground beef and Italian sausage. Break apart with a spoon and cook 8–10 minutes, until browned and no longer pink.
  • Drain excess fat if needed (especially with high-fat meats).
  • Stir in Italian seasoning, garlic powder, red pepper flakes, salt, and pepper.
  • Remove from heat and let cool slightly (~5 mins).

✅ Cooling prevents melting cheese too soon.

3. Assemble Layer by Layer

In the prepared pan:

  1. Press first pie crust gently into the bottom and up the sides—don’t stretch.
  2. Sprinkle half the mozzarella cheese evenly over the crust.
  3. Spread meat mixture in an even layer.
  4. Arrange half the pepperoni slices over the meat.
  5. Pour pizza sauce slowly over the top, covering completely.
  6. Sprinkle with remaining mozzarella and all the cheddar/provolone.
  7. Top with remaining pepperoni slices.

✅ Sauce in the middle? Yes—it keeps the top crust crisp while melting the cheese.

4. Seal & Vent the Top Crust

  • Drape second pie crust over the filling.
  • Tuck edges under and crimp with a fork or fingers to seal tightly.
  • Cut 4–5 small slits in the top to allow steam to escape.

5. Brush with Butter for Shine

  • Gently brush melted butter all over the top crust using a pastry brush.
  • This creates a golden, glossy finish and enhances flavor.

✅ Pro Tip: For extra crunch, sprinkle with garlic salt or Parmesan before baking.

6. Bake Until Bubbling & Golden

  • Place on center rack and bake 20–25 minutes, until:
    • Crust is deep golden brown
    • Cheese is bubbling through vents
    • Internal temperature reaches ~165°F

✅ Tent edges with foil after 15 mins if browning too fast.

7. Rest & Slice

  • Let rest 5–10 minutes before slicing—this helps layers set and prevents overflow.
  • Use a sharp knife for clean cuts.

Serve warm, straight from the dish.

Pair with:

  • Garlic breadsticks or Caesar salad
  • Roasted vegetables or coleslaw
  • Cold beer or soda

✅ Leftovers? Reheat gently in the oven—the crust stays crisp!

You Must Know

  • Use real shredded cheese —pre-shredded contains anti-caking agents that don’t melt well.
  • Drain meat well —excess grease can make the crust soggy.
  • Don’t skip resting —hot filling will spill out when cut.
  • Tastes better the next day! Flavors deepen overnight.
  • Freezer-friendly —cool completely and freeze before or after baking.

Storage Tips

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Reheat in oven at 350°F for 15–20 minutes (best texture). Microwave works but may soften crust.
  • Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Ground beef
Turkey, chicken, or plant-based crumbles
For variation
Italian sausage
Chorizo, kielbasa, or omitted
Spicy or smoky options
Pizza sauce
Marinara, crushed tomatoes + herbs
Homemade alternative
Mozzarella
Fontina, Monterey Jack, or vegan cheese
For melt and flavor
Pie crust
Homemade dough or biscuit dough
From-scratch option

Serving Suggestions

  • Serve family-style right in the skillet for rustic charm.
  • Great for potlucks—bring the whole pan!
  • Double the batch and freeze half for future comfort.
  • Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in American fusion cooking and Midwest comfort food traditions, this recipe celebrates how beloved flavors—pizza, pot pie, and meatloaf—can come together in harmony. Found at church suppers, game nights, and creative kitchens alike, it honors the joy of sharing food that’s both indulgent and deeply satisfying.

Pro Tips

  • Double the recipe? Yes—perfect for feeding a crowd. Use two pans.
  • Want more veggies? Add sautĆ©ed mushrooms, onions, or spinach between layers.
  • Make ahead: Assemble unbaked pie and refrigerate overnight. Bake when ready.
  • Label your dish: People will ask for the recipe.
  • Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use crescent roll dough instead?
A: Technically yes—but texture will be softer and less flaky.

Q: Why did my pie leak?
A: Likely under-sealed or overfilled. Crimp edges tightly and don’t exceed filling capacity.

Q: Is this gluten-free?
A: Only if using GF pie crust and verifying all ingredients.

Q: Can I make mini versions?
A: Absolutely! Use muffin tins or ramekins—bake 15–18 mins.

Q: Can I air fry it?
A: Not the full pie—but reheat individual slices at 350°F for 6–8 mins.

Allergy Information

Contains: dairy (cheese, butter), eggs (in some pie crusts), wheat (in crust), pork (in sausage).
Gluten-free option: Use certified GF crust.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed meats, sauces, and crusts.

Nutrition Facts (Per Serving – Approximate)

Based on 8 servings

  • Calories: 520
  • Fat: 34g
  • Saturated Fat: 14g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 26g
  • Sodium: 880mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

This pie doesn’t shout. It emerges golden from the oven, bubbling and fragrant, saying everything a great meal should: “Cut me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with meat, mastery, and someone who says, “Let’s make it together.”