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This deep hamburger sausage and pepperoni pie brings together all your pizza cravings in a hearty, satisfying dish that's perfect for family dinners or game day gatherings. The flaky pie crust creates the perfect vessel for layers of savory meats, gooey cheese, and zesty sauce that will have everyone asking for seconds.
I first created this recipe when my teenagers had friends over unexpectedly. It was such a hit that it's now requested at every sleepover and has become our Friday night tradition when we want something more substantial than regular pizza.
Ingredients
- Pillsbury ready bake pie crust: This time saver gives you a perfectly flaky crust without the fuss of making dough from scratch
- Shredded mozzarella cheese: Use whole milk mozzarella for the best melting quality and that classic pizza stretch
- Ground beef: Choose 80/20 for the best flavor balance without excess grease
- Italian sausage: Adds tremendous depth and seasoning look for a quality brand with visible fennel seeds
- Pepperoni slices: The star of the show opt for a thicker cut variety that won't curl up too much when baked
- Pizza sauce or marinara: A good quality sauce makes all the difference choose one with minimal added sugar
- Cheddar or provolone cheese: This secondary cheese adds complexity freshly grated melts better than pre shredded
- Italian seasoning: Brings all the classic herbs together in one sprinkle
- Garlic powder: Infuses the filling with aromatic flavor without the risk of burning fresh garlic
- Red pepper flakes: Adds a pleasant warmth that balances the richness adjust to your heat preference
- Melted butter: For that golden irresistible top crust
Step-by-Step Instructions
- Preheat and Prep:
- Turn your oven to 425°F and allow it to fully preheat while you work. This high temperature ensures a properly cooked bottom crust and beautiful browning. Take the pie crusts out of the refrigerator about 15 minutes before using to make them more pliable.
- Brown the Meats:
- Heat a large skillet over medium heat until hot. Add the ground beef and Italian sausage, breaking it into small pieces with a wooden spoon. Cook thoroughly until no pink remains, about 8 minutes. The caramelization on the meat adds significant flavor to the final dish. Drain the excess fat using a colander to prevent a soggy pie.
- Prepare the Pie Pan:
- Unroll one pie crust and gently press it into a deep dish pie pan, being careful not to stretch the dough which can cause shrinking. The crust should hang slightly over the edges. For extra insurance against a soggy bottom, you can brush the bottom crust with a beaten egg.
- Layer the Ingredients:
- Start with half the mozzarella directly on the bottom crust. This creates a barrier that helps prevent sogginess. Next, spread the cooked meat mixture evenly, followed by a layer of pepperoni slices. Pour the pizza sauce over everything, ensuring it's evenly distributed but not pooling. Sprinkle with the seasonings, then top with remaining cheeses and a final decorative layer of pepperoni.
- Add the Top Crust:
- Carefully place the second pie crust over the filling. Trim any excess dough leaving about half an inch overhang. Fold and crimp the edges together to seal completely. Cut 3 to 4 slits in the center to allow steam to escape. Brush the entire surface generously with melted butter mixed with a pinch of garlic powder for incredible flavor and color.
- Bake to Perfection:
- Place the pie on the middle rack of your preheated oven. Bake for 20 minutes, then check for browning. If browning too quickly, tent loosely with foil. Continue baking for another 5 minutes or until the crust is deeply golden and the filling is bubbling through the vents. The internal temperature should reach at least 165°F.
- Rest Before Serving:
- Allow the pie to rest for a full 15 minutes before slicing. This crucial step allows the filling to set so it doesn't run everywhere when cut. Use a sharp knife and cut into generous wedges.
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The Italian sausage is truly what elevates this pie from good to extraordinary. When my son first tasted this recipe, he declared it better than any pizza we'd ever ordered. Now whenever the extended family gathers, this pie is requested by name, and I always keep the ingredients on hand for impromptu entertaining.
Make-Ahead Magic
This pizza pie is perfect for busy families. You can fully assemble it up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. When ready to bake, simply add about 5-7 minutes to the cooking time since you're starting with cold ingredients. The unbaked pie also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
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Customize Your Creation
Think of this recipe as a template that welcomes your personal touch. For a veggie version, sauté mushrooms, bell peppers, and onions until caramelized, then add them with the meat or as a replacement. Experiment with different cheese combinations like fontina, asiago, or even a blue cheese crumble for more adventurous palates. Herbaceous additions like fresh basil added after baking or roasted garlic mixed into the sauce take this comfort food to restaurant quality levels.
Serving Suggestions
This hearty pie deserves simple, fresh accompaniments. A crisp green salad dressed with a tangy vinaigrette provides the perfect contrast to the rich, savory pie. For authentic pizzeria vibes, serve with a small bowl of ranch dressing or garlic butter for crust dipping. If serving for dinner, consider starting with a light soup like Minestrone or ending with a refreshing fruit-based dessert to balance the meal.
Storage and Reheating
Leftovers maintain their quality remarkably well. Store cooled slices in an airtight container in the refrigerator for up to 3 days. For best reheating results, avoid the microwave which can make the crust soggy. Instead, place slices on a baking sheet in a 350°F oven for 10 minutes, or use an air fryer at 350°F for 3-4 minutes to restore the crisp crust while reheating the filling.
Frequently Asked Questions
- → Can I substitute the ground beef or Italian sausage?
Yes, you can use ground turkey, chicken, or omit the sausage entirely for a lighter version. Vegetarian meat substitutes also work well.
- → What type of cheese can I use besides mozzarella?
Provolone, cheddar, or even Monterey Jack are great options. Experiment with blends to achieve your favorite flavor.
- → How do I prevent the crust from becoming soggy?
Layering the cheese at the bottom creates a barrier between the filling and the crust, keeping the crust crisp during baking.
- → Can I make this dish ahead of time?
Yes, you can assemble the pie, refrigerate it, and bake it later. Allow the pie to reach room temperature before baking for even cooking.
- → Do I need to pre-cook the pie crust?
No, there’s no need to pre-cook the crust. Baking the pie at a high temperature ensures it cooks evenly and turns golden brown.
- → Can I make it spicier?
For extra heat, increase the red pepper flakes or add sliced jalapeños to the filling.