Deep Hamburger Sausage Delight

This hearty deep dish hamburger sausage pepperoni pie delivers all the satisfaction of a Chicago-style pizza in a home-cooked meal. The layers of seasoned meats, tangy sauce, and generous cheese create a truly indulgent dinner experience that's perfect for family gatherings or weekend comfort food cravings.

I first created this recipe when hosting a football watch party, and it instantly became our family's go-to comfort food. My husband now requests it nearly every other weekend, especially during the colder months when we need something substantial and warming.

• Ready-bake pie crusts: Provide a buttery base without the work of making dough from scratch
• Ground beef: Offers hearty texture and classic hamburger flavor
• Italian sausage: Adds aromatic depth and savory richness
• Pepperoni: Delivers that classic pizza flavor with its smoky spice profile
• Mozzarella cheese: Creates that essential stretchy pull when served
• Cheddar or provolone cheese: Introduces a sharper flavor that balances the richness
• Pizza sauce: Binds everything together with tangy tomato goodness
• Italian seasoning: Infuses authentic pizza parlor flavor throughout
• Garlic powder: Enhances the savory notes in both filling and crust
• Red pepper flakes: Provide optional heat for spice lovers
• Melted butter: Creates a golden, crispy crust finish

How To Make Deep Hamburger Sausage Pepperoni Pie

Brown the meats:

Cook ground beef and Italian sausage in a large skillet over medium heat until completely browned, breaking up the larger chunks with a wooden spoon. This should take about 8 minutes. Drain the excess fat using a colander to prevent a soggy pie. Allow the meats to cool slightly while preparing other components.

Prepare the crust:

Preheat your oven to 220°C. Roll out the first pie crust, gently stretching it if needed to fit your deep-dish pie pan. Press it firmly against the bottom and sides, allowing about half an inch of overhang. This extra dough will help create a secure seal with the top crust.

Create the cheese base:

Spread half the mozzarella evenly across the bottom crust. This initial cheese layer creates a barrier that helps prevent the crust from becoming soggy from the meat and sauce. The cheese will also melt beautifully into the meat mixture as it bakes.

Layer the meats:

Distribute the cooled ground beef and Italian sausage mixture evenly over the cheese layer. Add half of the pepperoni slices, arranging them throughout the meat mixture for even distribution of flavor. The layering approach ensures every bite contains the perfect balance of ingredients.

Add sauce and seasonings:

Pour the pizza sauce or marinara over the meat layer, spreading it evenly with a spoon. Sprinkle Italian seasoning, garlic powder, and red pepper flakes across the sauce, distributing the seasonings evenly for consistent flavor throughout the pie.

Complete the filling:

Add the remaining mozzarella and all of the cheddar or provolone cheese on top of the sauce layer. Arrange the remaining pepperoni slices decoratively across the cheese. This final meat and cheese layer will become beautifully melted and slightly crisp during baking.

Seal with top crust:

Place the second pie crust over the filled pie. Trim any excess dough, leaving about half an inch overhang. Fold and crimp the edges of both crusts together to create a tight seal. Brush the entire top crust with melted butter and sprinkle lightly with garlic powder for extra flavor and an appealing golden finish.

Bake to perfection:

Bake in the preheated oven for 20–25 minutes, watching carefully after the 18-minute mark. The pie is done when the crust turns a deep golden brown and you can see cheese bubbling around the edges or through any vents you've cut. For extra insurance against soggy bottoms, place the pie pan on a preheated baking sheet.

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The Italian sausage is truly the secret weapon in this recipe. I once tried making it with just ground beef and pepperoni, and while still good, it lacked that special depth of flavor. The aromatic spices in Italian sausage elevate the entire dish and complement the tangy sauce perfectly.

Storing and Reheating

This deep dish pie keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. For best results when reheating, use an oven or toaster oven set to 175°C for about 15 minutes rather than microwaving, which can make the crust soggy. The pie also freezes exceptionally well. Simply wrap individual slices or the entire cooled pie in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Perfect Pairings

Serve this hearty pie with a crisp green salad dressed with a light vinaigrette to balance the richness. A simple arugula salad with lemon and olive oil works wonderfully. For beverages, consider a robust red wine like Chianti or Zinfandel if serving adults, or a crisp Italian soda for a family meal. Some garlic knots or breadsticks on the side never hurt, especially for dipping into any extra pizza sauce you might have.

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Helpful Variations

This recipe serves as an excellent base for countless variations. For a vegetarian version, replace the meats with sautéed mushrooms, bell peppers, onions, and black olives. Those preferring a spicier pie can add sliced jalapeños or hot Italian sausage instead of the regular variety. For a breakfast variation, use breakfast sausage instead of Italian sausage and add scrambled eggs to the filling—an impressive brunch option that will have everyone asking for seconds.

Frequently Asked Questions

→ What type of crust works best?

Ready-bake pie crusts work perfectly for this dish, as they provide a sturdy base and flaky top layer.

→ Can I substitute Italian sausage?

Yes, ground turkey or chicken spiced with Italian seasonings can be used as a substitute for Italian sausage.

→ What cheese can I use besides mozzarella?

Cheddar or provolone are great alternatives and bring unique flavors to the dish.

→ What sauce works best?

Pizza sauce or marinara sauce with a tangy flavor profile complements this dish perfectly.

→ How do I get a golden crust?

Brush the top crust with melted butter and lightly sprinkle garlic powder before baking to achieve a golden, flavorful crust.