This Deep Hamburger Sausage and Pepperoni Pie is comfort food at its finest—the kind of savory bake that fills your kitchen with the smell of bubbling cheese and crispy golden crust. When I first set out to make this, I wanted to capture everything I loved about a loaded pizza and wrap it up in a double crusted pie. Since then, it has become my family’s go-to recipe when we need something fun for game night or a crowd-pleasing weekend meal.
I remember making this for a get-together after my son’s soccer game. The kids could not get enough of the cheesy slices and there was not a crumb left by the end of the night.
Ingredients
- Pillsbury ready bake pie crust: Lets you skip making dough and still get tender flaky layers I find the rolled version bakes up best
- Shredded mozzarella cheese: Makes that classic cheesy pizza pull Look for whole milk mozzarella for creaminess
- Ground beef: Adds hearty beefy flavor Choose eighty percent lean for juiciness
- Italian sausage: Brings subtle spice and plenty of savory notes Mild or spicy both work well
- Pepperoni slices: Add that iconic pizza taste and a bit of smoky heat Go for deli style for bigger flavor
- Pizza sauce or marinara sauce: Ties all the layers together Use good quality sauce with bold tomato flavor
- Shredded cheddar or provolone: Boosts the cheese factor Provolone gives that stretchy melt
- Italian seasoning: Infuses the whole pie with dried herbs Stick to salt free blends for control
- Garlic powder: Offers gentle savory flavor and depth
- Red pepper flakes (optional): Kick up the spice if you like a little heat
- Melted butter: Brushed on top makes the crust shiny and golden I always use unsalted butter
Step-by-Step Instructions
- Prepare The Filling:
- Brown ground beef and Italian sausage in a large skillet over medium heat breaking up the meat as it cooks so you get an even texture Cook until no pink remains and the edges are crisp Remove from heat and drain off the extra fat to keep the pie from becoming greasy
- Roll And Layer The Crust:
- Gently unroll one pie crust and press it into your deep dish pie pan or a deep oven safe skillet Work out any wrinkles and trim excess dough so you leave about half an inch overhang for easy sealing
- Build The Cheese Base:
- Sprinkle half of the shredded mozzarella onto the bottom of the crust This creates a cheesy buffer so the crust stays crisp and does not get soggy from the sauce
- Pile In The Meats:
- Spoon the cooked beef and sausage over the mozzarella then cover with a generous layer of pepperoni slices Try to distribute everything for every bite to be hearty
- Add Sauce And Seasoning:
- Pour your pizza or marinara sauce evenly over the meat layer making sure to reach all the edges Sprinkle on Italian seasoning garlic powder and red pepper flakes if using The spices wake up the tomato flavor
- Top With Cheese And More Pepperoni:
- Scatter the remaining mozzarella plus all the cheddar or provolone over the sauce Lay the final pepperoni slices on top so you get a crispy spicy bite on every wedge
- Seal With Top Crust:
- Unroll the second pie crust and carefully drape it over the filling Pinch the edges with the bottom crust to seal and tuck them down the sides For an extra pretty look crimp the edge with a fork
- Brush And Bake:
- Brush the top crust with melted butter for shine and just a hint of garlic goodness A sprinkle of extra Italian seasoning is lovely too Slide into your preheated oven and bake for twenty to twenty five minutes until the crust is deep golden and cheese is bubbling
- Cool And Slice:
- Let the pie rest for at least five to ten minutes so the filling sets up Slicing too early can make it runny Use a sharp knife to cut generous wedges
One of my favorite memories with this pie is letting my kids help layer the cheeses and sneak a few slices of pepperoni I am especially partial to using deli style pepperoni with crispy ruffled edges Thanks to its flavor and size it always reminds me of my favorite corner pizza shop
Storage Tips
Keep leftovers sealed in the refrigerator for up to four days For best results reheat in a low oven or air fryer This keeps the crust crisp and the cheese gooey Microwaving works in a pinch but tends to soften the crust
Ingredient Substitutions
Feel free to use turkey sausage or leave it out for a slightly lighter pie Veggie crumbles work if you want something meatless Swapping in smoked gouda or fontina can deliver a fun cheesy twist If you run out of pizza sauce a blend of crushed tomatoes and a little olive oil will do the trick
Serving Suggestions
Slice into wedges for a main dish or cut into bite sized squares for hearty party appetizers A crisp green salad with Italian vinaigrette is a perfect fresh contrast Garlic knots or simple roasted broccoli make it a full meal
Cultural and Historical Notes
The concept of pizza pies dates back generations mixing the classic flavors of Italian American pizzerias with comforting American baking traditions The double crusted pie is especially popular in the Midwest and Rust Belt where old school pizza shops and family tables both serve up deep dish bakes like this for every occasion
The rich smells of bubbling cheese and a golden crust truly make this dish unforgettable Enjoy!
Frequently Asked Questions
- → Can I make this without Italian sausage?
Absolutely. You can use only ground beef or substitute with another meat such as turkey or leave it out altogether for a simpler taste.
- → What kind of cheese works best?
Mozzarella gives a classic gooey texture, but cheddar or provolone adds extra flavor and richness to the filling.
- → How do I prevent a soggy crust?
Pre-bake the bottom crust for a few minutes or ensure the meat is well-drained before assembling to avoid excess moisture.
- → Can I use homemade pie crust?
Yes, a homemade crust works well and adds a personal touch. Just roll it to fit a deep-dish pan or skillet.
- → Is it possible to prepare this in advance?
Yes, assemble the pie ahead and keep it chilled. Bake when ready to serve for best freshness and texture.
0 comments:
Post a Comment