Deep Hamburger Sausage Pepperoni Pie

This Deep Hamburger Sausage and Pepperoni Pie brings together layers of savory meats cheese and tangy tomato sauce baked inside a buttery deep dish crust It is one of my favorites for hungry crowds and always draws everyone to the table with its mouthwatering aroma

I first put this pie together for a big family Super Bowl night and now it has become our most requested reunion dinner Everyone ends up going home with the recipe in hand

Ingredients

• Ground beef: gives the pie a hearty base Look for fresh pink beef with little to no odor
• Italian sausage: brings layers of spice and richness Choose mild or spicy depending on your crowd
• Sliced pepperoni: adds that familiar pizza bite and a bit of chew
• Small onion, diced: adds subtle sweetness and texture Select a firm aromatic onion
• Garlic, minced: deepens the flavor Fresh cloves give the best result
• Pizza sauce or marinara: adds tomato tang and moisture A thick style sauce keeps the crust from getting soggy
• Deep dish pie crust: holds everything together Use a quality store bought version or make your own for extra flavor
• Mozzarella cheese: melts beautifully and stretches with each slice Always shred your own for the best melt
• Provolone or cheddar, optional: adds another layer of cheese flavor Choose a sharp cheddar or smoky provolone for depth
• Parmesan, optional: gives a nutty salty finish Freshly grated is best
• Italian seasoning: ties together all the classic Italian American notes
• Salt and black pepper to taste: Season every layer for balanced flavor
• Red pepper flakes, optional: for those who want a little heat
• Cooking spray or a swipe of olive oil: keeps the crust from sticking to the pan

Step by Step Instructions

Prep the Pan:

Spray your deep dish pan or lightly oil it making sure to coat the sides thoroughly so the crust lifts out easily

Brown the Meats:

Cook ground beef and sausage together in a large skillet over medium heat Use your spoon to break them into small crumbles Stir occasionally for seven to eight minutes or until browned with no pink remaining Drain all extra fat so your pie stays rich not greasy

Sauté the Aromatics:

Add the diced onion garlic and sliced pepperoni straight into the skillet Stir everything together and cook until the onion softens and the pepperoni releases its oil About three minutes This step boosts the meat flavor and ensures even distribution

Simmer with Sauce:

Pour in your pizza or marinara sauce sprinkle the Italian seasoning and any extra salt pepper or red pepper flakes Let the mixture simmer for five to seven minutes Stir often so it becomes thick and concentrated This is key for avoiding a watery pie

Layer the Pie:

Gently press your crust into the prepared pan Press evenly up the sides Scoop in half of the meat and spread to cover the bottom Sprinkle on half the mozzarella and any extra cheese then repeat with the rest of the meat and cheese

Bake the Pie:

Set the pan on the middle rack Bake for thirty to thirty five minutes The cheese should bubble and the crust should turn golden brown If needed loosely cover with foil in the last ten minutes to avoid over browning

Rest Before Slicing:

Let the pie rest for at least ten minutes This helps it set and makes for clean slices Use a long thin knife and wipe between cuts for perfect wedges

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My favorite part is the little curly pepperoni on top that always gets golden and crisp During winter my family loves gathering around the kitchen table while the pie bakes and fills the house with a cozy aroma

Storage Tips

Wrap leftovers tightly in foil or store in an airtight container in the fridge for up to three days Reheat slices in the oven on a baking sheet to keep the crust crisp You can freeze the whole pie baked or unbaked for up to two months Thaw overnight and reheat gently

Ingredient Substitutions

Swap mozzarella with a combo of fontina and Monterey Jack for extra melt Try ground turkey or plant based sausage for a lighter approach Ricotta spooned between the meat and cheese layers creates an even richer filling

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Serving Suggestions

Serve generous slices with a big green salad tossed with lemony dressing Offer up sides of marinara or ranch for dipping Garlic knots or buttered corn alongside make it a super special meal

Cultural and Historical Context

Deep dish savory pies like this have roots in both Italian American and Midwest home cooking It brings together classic pizzeria toppings with American comfort traditions The crusty edge with bubbling cheese is always the most prized piece

Frequently Asked Questions

→ What type of sausage works best in this pie?

Both mild and spicy Italian sausage complement the savory layers; choose based on your heat preference.

→ Can I make the pie ahead of time?

Yes, assemble the pie and refrigerate overnight. Bake the next day for convenience and great flavor.

→ How do I prevent a soggy crust?

Be sure to thicken the sauce and drain excess fat from the meat before layering to keep the crust crisp.

→ Are there cheese substitutions I can use?

Ricotta or cheddar can be swapped in for a different taste or extra cheesiness, according to your preference.

→ Is this pie freezer friendly?

Yes, wrap tightly and store in the freezer for up to two months. Reheat for a quick, hearty meal.