Pin it
Bursting with cheesy goodness and savory meats, this Deep Hamburger Sausage and Pepperoni Pie will totally liven up your kitchen, filling it with the mouthwatering scent of baking cheese and a crackly, flaky crust. I'd wanted to cram all my favorite pizza flavors inside a golden two-crust pie, and ever since my first try, this one gets pulled out for game nights or any time my family wants an upbeat, shareable meal.
The first time I baked this, it was for my son’s soccer team hangout. The kids devoured every cheesy bite, and nothing survived except maybe a little sauce on their faces.
Tasty Ingredients
- Pillsbury ready-to-use pie crust: Eliminates dough prep and guarantees soft, crispy layers. The rolled type gives you the best crusty results
- Shredded mozzarella: Delivers gooey cheese pulls just like pizza joints. Go with whole milk if you love melty richness
- Ground beef: Hearty, juicy, and satisfying. Eighty percent lean is the way to go for moisture
- Italian sausage: Adds a nice spicy kick and rich, meaty flavor. Mild or hot—pick your favorite
- Pepperoni slices: Packs smoky flavor and a little heat. Deli-sliced ones are extra tasty
- Pizza or marinara sauce: Binds everything together. Pick a tomatoey, bold one for the most punch
- Shredded cheddar or provolone: Makes things extra cheesy. Provolone melts super stretchy
- Italian seasoning: Sprinkles dried herbs throughout. Use the salt-free mixes to control the salt
- Garlic powder: Brings savory, deep vibes to every bite
- Red pepper flakes (optional): Want some extra heat? Toss these in
- Melted butter: A quick brush on top adds shine and that perfect golden look. I always reach for unsalted
Step-by-Step Guide
- Brown the Meats:
- Get your skillet hot on medium, then crumble in the beef and sausage. Keep stirring as it cooks so everything is nicely broken up. When the meat browns and you don’t see any pink, scoop out the fat, so your pie won’t turn greasy
- Crust Set-Up:
- Unroll a pie crust gently and press it into your deep dish pan or sturdy cast iron skillet. Smooth out any wrinkles, and trim so a little hangs over—makes for a simple seal later
- Bottom Cheese Layer:
- Spread half your mozzarella right into the crust. That cheesy layer saves your bottom from getting soggy
- Add the Meats:
- Drop in your cooked sausage and beef, then toss plenty of pepperoni on top. Scatter evenly so every piece is stacked
- Sauce and Spices:
- Pour in your favorite marinara or pizza sauce—hit all the corners. Shower with Italian seasoning, garlic powder, and a sprinkle of red pepper flakes if you’re feeling spicy
- Top Cheese and Final Pepperoni:
- Layer on the rest of your mozzarella plus all the cheddar or provolone. Drape the last slices of pepperoni so each wedge has crispy spicy bits
- Top Crust Seal:
- Place the second crust on top and stretch to cover. Pinch the top and bottom together along the sides, tucking the edges. For a cool finish, use a fork to crimp all around
- Butter Brush and Bake:
- Paint on melted butter for a golden top and a boost of garlic flavor. Sprinkle with more Italian herbs if the mood strikes. Pop it in a hot oven for about twenty to twenty-five minutes until the top looks perfect and cheese is bubbling
- Let It Rest and Serve:
- Hold off slicing for five or ten minutes so the filling settles. Jump in too soon, and it’ll run. Grab a sharp knife and slice up those hearty wedges
Pin it
What makes this extra fun? The kids love layering on the cheese themselves and sneaking pepperoni when they think I’m not looking. For the best bite, I always reach for deli pepperoni with those crackly, curled-up edges. Reminds me of the pizza shop I went to growing up.
Leftover Storage
Pop the leftovers in a covered dish in the fridge—they’ll stay fresh four days easy. Warm leftovers in a low oven or toss in the air fryer to keep that awesome crust crunch. Microwaving is fast, but your crust will get soft.
Swaps and Alternatives
No sausage? Ground turkey is a solid swap, or skip it for a lighter version. Meatless crumbles sub in great too. Smoked gouda or fontina gives a new cheesy spin. If you’re short on pizza sauce, crushed tomatoes mixed with olive oil saves the day.
Serving Ideas
Slice into big wedges for a satisfying main, or cut into bite-sized pieces for the ultimate party snack. Something crisp and green (like salad in zippy Italian dressing) goes great with this. Add roasted broccoli or some warm garlic knots to round things out.
Fun Backstory
Layered pizza pies go way back—mixing old-school American deep dish with beloved pizza flavors from Italian American diners. The double crusted versions are a Midwest and Rust Belt favorite, whether you’re at a family table or sitting at a neighborhood pizzeria. There’s comfort baked into every bite.
Pin it
That smell of bubbling cheese and buttery crust will stick with you. Dig in and enjoy every bite!
Frequently Asked Questions
- → Can I make this without Italian sausage?
Yep. You can swap with turkey, just beef, or skip sausage for a milder pie.
- → What kind of cheese works best?
Mozzarella melts smoothly, but cheddar and provolone throw in more bold flavors.
- → How do I prevent a soggy crust?
Bake the crust a bit before filling, or drain any greasy meat well so it stays crisp.
- → Can I use homemade pie crust?
Sure thing. Roll out your own and it’ll work great in a deep skillet or dish.
- → Is it possible to prepare this in advance?
Yup, just build the pie, pop it in the fridge, then bake right before you want to eat.