Description
This Deep Hamburger Sausage & Pepperoni Pie is a hearty and cheesy meat-lover’s dream, perfect for sharing with family and friends. Layers of seasoned ground beef, Italian sausage, spicy pepperoni, and gooey melted cheese are baked in a golden pie crust, making this savory dish a showstopping main course for weeknight dinners or game-day gatherings.
Ingredients
Units
Scale
For the Pie Crust
- 1 (9-inch) refrigerated pie crust, thawed
For the Meat Filling
- 1 lb ground beef
- 8 oz Italian sausage, casing removed
- 1 cup pepperoni slices
- 1/2 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
For the Cheese Layer
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup ricotta cheese
For Assembly
- 1 large egg, beaten (for egg wash)
- 1 tbsp olive oil (for sautéing)
Instructions
- Preheat the Oven – Preheat your oven to 375°F (190°C). Allow the pie crust to sit at room temperature while you prepare the filling.
- Cook the Meat – In a large skillet over medium heat, add olive oil. Saute the chopped onions for 3-4 minutes until soft. Add the garlic and cook for 30 seconds. Then add the ground beef and Italian sausage, breaking it apart with a spoon. Cook until browned and cooked through, about 6-8 minutes. Drain any excess fat.
- Season & Add Pepperoni – Stir in salt, pepper, oregano, and basil. Add the pepperoni slices and cook for another 2 minutes, allowing the flavors to meld. Remove the skillet from heat and set aside.
- Prepare the Cheese Layer – In a medium bowl, mix together the mozzarella, parmesan, and ricotta cheeses until combined.
- Assemble the Pie – Roll out the pie crust and place it into a 9-inch pie pan, trimming and fluting the edges. Add half the meat mixture, then spoon and spread the cheese mixture evenly over the top. Layer the remaining meat on top.
- Bake the Pie – Brush the exposed edges of the crust with beaten egg. Bake for 30-35 minutes, or until the filling is bubbling and the crust is golden brown.
- Cool & Serve – Let the pie cool for 10-15 minutes before slicing. This will help the filling set and make cutting easier. Serve warm and enjoy!
Notes
- You can substitute ground turkey or chicken for a lighter version.
- Use spicy sausage or pepperoni for extra heat.
- Make ahead: Cook the meat filling up to 2 days in advance and refrigerate; assemble and bake fresh.
- Leftovers keep well in the fridge for up to 4 days and reheat beautifully.
- Pair with a crisp green salad for a balanced meal.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 590
- Sugar: 3g
- Sodium: 1420mg
- Fat: 37g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 141mg
