Deep Hamburger Sausage & Pepperoni Pie

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I grew up in a household where pizza night was practically a sacred event. But one evening, in a moment of bold inspiration (and hunger), I decided to push beyond the traditional crust-and-topping routine. That’s when I created what I now call the Deep Hamburger Sausage & Pepperoni Pie—a mashup between a deep dish pizza and a savory meat pie, loaded with bold flavors, layers of gooey cheese, and a flaky golden crust that holds it all together.

This dish isn’t just hearty—it’s a full-blown flavor experience. I wanted something that captured the comfort of a classic meat lover’s pizza, but with the soul-satisfying richness of a homemade pie. What came out of the oven that night was a masterpiece: spicy pepperoni, seasoned ground beef, crumbled sausage, and melty mozzarella packed between buttery crust and zesty tomato sauce. It’s a recipe I’ve made again and again, and every time, it wins over new fans.

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Why You’ll Love This Deep Hamburger Sausage & Pepperoni Pie

This pie is for serious comfort food lovers. The buttery, flaky pie crust supports a generous filling of meaty goodness and molten cheese, making every bite satisfying and indulgent. It’s perfect for family dinners, weekend treats, or game day gatherings. Plus, it’s incredibly customizable—you can easily adjust the meat, cheese, or spice level to your liking. It’s not just dinner—it’s an event.

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What Kind of Crust Works Best for Deep Hamburger Sausage & Pepperoni Pie?

For this pie, I swear by a classic homemade or store-bought buttery pie crust. It provides that rich, flaky foundation that holds all the filling without getting soggy. A deep-dish pie crust or even a thick pastry shell is ideal for containing the hearty meat and cheese layers. If you’re in a pinch, refrigerated pie dough works great—just make sure it’s pressed firmly into your deep pie pan and slightly pre-baked to avoid a soggy bottom.

Some folks might wonder about using a pizza crust or puff pastry, but I find those don’t offer the same structure or texture. This is a pie, not a pizza—so you want that golden, tender, flaky bite with every forkful.

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Options for Substitutions

No one should miss out on this glorious dish, and thankfully it’s flexible enough to adapt:

• Ground Beef: Swap with ground turkey or chicken if you’re looking for something leaner.
• Sausage: Italian sausage is traditional, but chorizo adds a smoky kick, or go meatless with plant-based crumbles.
• Pepperoni: Turkey pepperoni or even spicy salami are great alternatives.
• Mozzarella Cheese: Try provolone or a mix of mozzarella and Monterey Jack for extra meltiness.
• Pie Crust: Gluten-free pie crusts work well if you need a GF option—just check baking times.
• Tomato Sauce: Marinara or pizza sauce can stand in for the traditional tomato base.

It’s all about balancing flavors and textures while staying true to that deep-dish, over-the-top spirit of the recipe.

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Ingredients for This Deep Hamburger Sausage & Pepperoni Pie

Pie Crust
The base of the pie, this buttery, flaky shell holds everything together and adds that essential golden crunch.

Ground Beef
Provides rich, savory flavor and hearty texture—seasoned just right, it forms one of the main layers of the filling.

Italian Sausage
Spiced and crumbled, sausage brings depth and that unmistakable meaty kick to the pie. It also pairs perfectly with the pepperoni.

Pepperoni Slices
Spicy and smoky, these curl and crisp on top of the pie, creating pockets of bold, zesty flavor.

Mozzarella Cheese
Mild and gooey, this cheese melts into the filling and binds the meats beautifully—essential for that stretchy, satisfying bite.

Tomato Sauce
A rich, seasoned base that balances the fattiness of the meats with acidity and herbs.

Garlic Powder & Onion Powder
These spices enhance the meat mixture with aromatic warmth, giving the filling more depth without overpowering the main flavors.

Crushed Red Pepper Flakes (optional)
For those who love a touch of heat, this adds a spicy note that doesn’t overwhelm.

Parmesan Cheese (optional)
Sprinkled on top before baking, it gives an extra salty-savory punch and a golden finish.

Olive Oil
Just a touch for browning the meat, bringing out its full flavor.

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Step 1: Prepare the Crust

If you’re using a store-bought crust, let it come to room temperature so it’s easier to work with. Gently press it into a deep 9-inch pie dish, crimping the edges. For homemade crust, roll it out evenly and chill it once in the dish. Then, par-bake it at 375°F (190°C) for 10 minutes—this prevents a soggy bottom once the filling goes in.

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Step 2: Cook the Meats

In a large skillet over medium heat, drizzle a little olive oil and brown the ground beef. Once it’s halfway cooked, add the crumbled sausage. Cook until both are browned and no longer pink. Drain excess grease and stir in garlic powder, onion powder, and a small pinch of red pepper flakes if desired.

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Step 3: Layer the Cheese

Once the crust has slightly cooled from par-baking, add a generous layer of shredded mozzarella cheese directly on the bottom. This not only adds flavor but acts as a moisture barrier between the sauce and crust.

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Step 4: Add the Meat Filling

Spoon the cooked meat mixture over the cheese layer, spreading it out evenly. Press it gently into the crust to create a solid, compact layer.

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Step 5: Spoon Over the Sauce

Pour the tomato sauce across the top of the meat. You don’t need too much—just enough to coat the top in a smooth layer. Too much sauce can make things soggy, so aim for balance.

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Step 6: Top with More Cheese and Pepperoni

Add another layer of mozzarella on top of the sauce, followed by a generous amount of pepperoni slices. If you’re using Parmesan, sprinkle that over everything to finish.

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Step 7: Bake the Pie

Bake the pie in a preheated 375°F (190°C) oven for 25–30 minutes, or until the cheese is bubbly and the crust edges are golden. Let it rest for 10 minutes before slicing so everything sets properly.

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How Long to Cook the Deep Hamburger Sausage & Pepperoni Pie

You’ll want to bake this meat-packed pie at 375°F (190°C) for 25 to 30 minutes. The goal is to get that cheese bubbling and the crust a rich golden brown. Let it rest for at least 10 minutes after removing it from the oven—this gives the filling time to set so each slice holds together beautifully.

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Tips for Perfect Deep Hamburger Sausage & Pepperoni Pie

• Par-bake the crust: This step keeps the bottom crisp and prevents sogginess from the juicy meats and sauce.
• Drain the meat well: After browning the ground beef and sausage, be sure to remove the excess fat to avoid a greasy filling.
• Layer smartly: Start with cheese, then meat, then sauce—this structure keeps the crust from getting wet and allows the cheese to melt evenly throughout.
• Don’t overload with sauce: A little goes a long way. Too much tomato sauce can break down your crust.
• Rest before serving: Letting the pie cool slightly helps everything set up so the slices cut cleanly.
• Add seasoning to the meat: Even though sausage has flavor, seasoning the beef ensures a well-rounded, savory bite.
• Use a deep-dish pan: This recipe is built for height and heartiness, so don’t use a shallow pie dish or the filling will overflow.

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Watch Out for These Mistakes While Cooking

• Skipping the crust pre-bake: This is the most common mistake and leads to a soggy, undercooked bottom. Always par-bake before filling.
• Using too much sauce: It might seem tempting to go heavy, but excess sauce leads to runny slices and a wet crust.
• Not draining meat fat: Failing to drain the beef and sausage makes the pie greasy, especially once it bakes.
• Overfilling the pie dish: This can cause the filling to spill over during baking. Leave a little space at the top.
• Cutting it too soon: Cutting into the pie immediately after baking causes all the cheese and filling to slide out. Wait those 10 minutes!
• Using a thin crust: This recipe needs a thick, sturdy crust to support the heavy filling. A regular pie crust may collapse if too thin.
• Not seasoning the filling: Bland meat ruins the whole experience—make sure each layer is seasoned well before assembly.

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What to Serve With Deep Hamburger Sausage & Pepperoni Pie?

Classic Caesar Salad

The crisp romaine and creamy dressing bring a cool, tangy contrast to the hot, cheesy pie.

Garlic Bread or Garlic Knots

Perfect for scooping up extra sauce or cheese from your plate. Plus, who says no to more carbs?

Roasted Cherry Tomatoes

Their sweetness cuts through the richness of the meat pie and adds a pop of color to your plate.

Pickled Vegetables

Pickled onions, cucumbers, or even banana peppers add acid and crunch that balance the hearty flavors.

Sparkling Lemonade or Iced Tea

Something fizzy or citrusy helps refresh your palate between bites.

Antipasto Platter

Salami, olives, artichokes, and marinated mozzarella offer a great starter and carry the Italian-inspired theme forward.

Tomato Basil Soup

If you’re leaning into comfort food, a warm bowl of soup pairs surprisingly well with a slice of savory pie.

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Storage Instructions

Once the pie has cooled completely, cover it tightly with foil or plastic wrap and store it in the refrigerator for up to 4 days. You can also slice it into individual portions and store them in airtight containers.

To reheat, place a slice on a baking sheet and warm it in a 350°F (175°C) oven for about 10–12 minutes. This keeps the crust crisp and the cheese melty. Microwave works too (1–2 minutes), but the crust may soften a bit.

For longer storage, freeze the whole pie (wrapped well) or individual slices. It will keep in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition

Per generous slice (based on 8 servings):

• Calories: ~540
• Total Fat: 38g
• Saturated Fat: 16g
• Cholesterol: 95mg
• Sodium: 980mg
• Carbohydrates: 22g
• Fiber: 1g
• Sugar: 3g
• Protein: 30g

Note: Nutritional values can vary depending on the exact brands and amounts used.

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Frequently Asked Questions

What size pie dish should I use?

A 9-inch deep-dish pie plate works best. If your dish is shallow, the filling might overflow or need to be reduced.

Can I make this ahead of time?

Absolutely! You can assemble the entire pie up to 24 hours in advance, cover it tightly, and refrigerate. Just add an extra 5–10 minutes to the baking time if starting from cold.

Is this pie freezer-friendly?

Yes! Once baked and cooled, wrap it tightly in foil and freeze for up to 2 months. You can also freeze unbaked pies—just thaw before baking.

Can I use pre-cooked sausage or pepperoni?

Yes, fully cooked sausage crumbles or sliced pepperoni work perfectly. Just be sure to drain excess oil before layering.

How do I keep the crust from getting soggy?

Par-bake the crust and layer cheese first, not sauce. This creates a barrier that protects the crust during baking.

What’s the best cheese to use besides mozzarella?

Provolone and Monterey Jack melt well and pair beautifully with the meats. You can also sprinkle a bit of sharp cheddar for extra flavor.

Can I make this pie spicy?

Yes! Use hot Italian sausage, spicy pepperoni, and a pinch of red pepper flakes or even diced jalapeños for added heat.

What’s the difference between this and a deep dish pizza?

While both are layered and baked in a deep dish, this is made with a flaky pie crust and has a meat pie feel, not a chewy dough base like pizza. It’s richer, heartier, and closer to a savory casserole in pie form.

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Conclusion

If you’re craving something comforting, over-the-top, and totally satisfying, this Deep Hamburger Sausage & Pepperoni Pie is the answer. It combines all the best parts of a meat-lover’s pizza and a homemade pie, wrapped up in flaky, golden crust. Whether you’re serving it to family, friends, or just treating yourself to a flavorful dinner, it’s a dish that gets remembered—and requested—again and again. Trust me: once you make it, your regular pizza night might never be the same.

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