The very first time I made this Deep Hamburger Sausage & Pepperoni Pie, my entire kitchen smelled like an old-school Italian pizzeria mixed with the comforting aroma of a homemade casserole. I remember pulling it out of the oven and watching the cheese bubble around the edges while pepperoni slices crisped up just enough to curl slightly. It felt like the kind of dish that draws everyone into the kitchen without a single word spoken. From the hearty filling to the gooey cheese and buttery crust, this recipe immediately became one of those “how have I never made this before?” moments for me.
Why You’ll Love This Recipe
You’ll love this recipe because it captures everything you adore about pizza, pasta, and casseroles all in one ridiculously satisfying pie, and it tastes like a dish you’d serve on a cozy night when only comfort food will do.
Ingredients
- 2 cups shredded mozzarella cheese
- ½ pound ground beef
- ½ pound Italian sausage (optional but recommended)
- 1 refrigerated pie crust
- 1 cup marinara or pizza sauce
- 20–25 pepperoni slices
- ½ cup shredded Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
I’ve experimented with different meat combinations, and the ground beef–sausage duo really gives this pie its signature depth of flavor. You can skip the sausage, but trust me, it adds an amazing richness. Mozzarella melts beautifully, but if you prefer a sharper flavor, you can mix in provolone or fontina. Any pizza or marinara sauce works, but I always choose a thicker one so the pie doesn’t get soggy. And the pepperoni slices on top? They’re not optional in my kitchen—they make this pie irresistible.
Equipment Needed
- 9-inch pie dish
- Skillet
- Wooden spoon
- Mixing bowl
- Cheese grater
- Oven mitts
A sturdy pie dish is important because this recipe gets heavy once the filling is stacked. A skillet helps brown the meat evenly, and a mixing bowl makes combining the cheese and seasonings simple. If you have a cheese grater, grate fresh mozzarella—it melts more evenly than the pre-shredded kind. Oven mitts are essential too because lifting a bubbling, cheesy pie out of the oven with flimsy towels is never a good idea.
Step-by-Step Instructions
I always start by preheating the oven and letting the pie crust sit at room temperature for a few minutes so it doesn’t crack when I unroll it. Once it’s softened, I gently press it into the pie dish, making sure the edges sit neatly on the rim. Sometimes I flute the edges because it looks extra pretty, but other times I leave it rustic—it all depends on my mood. Once the crust is nestled in, I give the bottom a few pokes with a fork to prevent bubbling.
Next, I heat my skillet and begin browning the ground beef and Italian sausage together. The aroma that fills the kitchen at this stage already gives you a hint of how delicious this pie will be. As the meat cooks, I break it apart with my wooden spoon until it’s crumbly and evenly browned. I always make sure to drain excess grease because too much liquid can make the crust soggy. Once drained, I stir in the Italian seasoning, garlic powder, salt, pepper, and crushed red pepper flakes. The spices cling to the meat and give the filling so much personality.
After that, I spread a thin layer of sauce on the bottom of the crust. This acts like a flavorful glue that helps anchor the filling. Then I spoon in the meat mixture, spreading it evenly so every bite has a satisfying amount of savory goodness. Once the meat is in place, I drizzle a bit more sauce over the top and then sprinkle a generous layer of mozzarella and Parmesan. This is where the pie really transforms—everything gets covered in those beautiful, melty cheeses.(See the next page below to continue…)