Deep Hamburger Sausage & Pepperoni Pie

by

🍕 Why You’ll Love This Meaty Masterpiece

  • All the Meats: Ground beef, sausage, and pepperoni come together for the ultimate trio of savory goodness.
  • Cheesy & Satisfying: Loads of melted mozzarella and sauce tie it all together.
  • Perfect Crust: Flaky, golden, and strong enough to hold all that filling.
  • Great for Feeding a Crowd: Thick, hearty slices keep everyone full and happy.

🥄 Ingredients

  • 1 lb ground beef
  • 1/2 lb Italian sausage (mild or spicy), casing removed
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup pizza or marinara sauce
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 ½ cups shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese (optional for extra richness)
  • 20–25 slices of pepperoni
  • 1 package refrigerated pie crusts (or homemade, if preferred)
  • 1 egg (for egg wash)

👩‍🍳 Instructions

  1. Preheat the Oven
    Preheat your oven to 375°F (190°C).
  2. Cook the Meat Mixture
    In a large skillet over medium heat, cook the ground beef, sausage, and onion until browned. Drain excess grease. Add garlic, Italian seasoning, salt, and pepper. Stir in the pizza sauce and let it simmer for 5 minutes.
  3. Prepare the Pie Crust
    Roll out one pie crust into a deep-dish pie plate, pressing it into the bottom and up the sides. Set aside the second crust for the top.
  4. Assemble the Pie
    Layer half the meat mixture into the crust. Sprinkle with half the mozzarella. Add a layer of pepperoni. Repeat with the remaining meat, cheese, and pepperoni. Top with cheddar cheese if using.
  5. Seal the Pie
    Place the second pie crust over the top. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top to allow steam to escape. Brush with a beaten egg for a golden finish.
  6. Bake
    Bake for 35–45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil halfway through baking.
  7. Cool & Serve
    Let the pie rest for 10–15 minutes before slicing — this helps the filling set for clean, hearty slices.