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Deep Hamburger Sausage Pepperoni Pie takes cozy food to the next level, with a flaky crust loaded with stretchy cheese, bold meats, and fiery pepperoni. Folks love it for hangouts or game day. It's my family’s top pick when we want something warmer and gooier than average pizza night.
This dish became a regular after we made it for a football Sunday. Now it’s my quick choice for a comforting treat. The mouthwatering scent in the oven always brings everyone together fast.
Mouthwatering Ingredients
- Pie crusts (ready-made): Two for top and bottom, about 450 grams total. Go for ones for savory bakes, not dessert. It keeps things easy and delivers that golden, crunchy bite.
- Mozzarella (shredded): Around 200 grams for that stretchy melt. Find a brand with simple stuff for better taste.
- Cheddar or provolone (shredded): A hundred grams adds some zip and creaminess. Mild cheddar melts great and gives a nice hit.
- Pepperoni: 100 grams sliced. Bold, just slightly hot, goes crispy while baking. If you can, cut your own from a whole log.
- Beef (ground): 225 grams, best with a bit of fat—eighty or eighty-five percent. Adds big flavor and juiciness.
- Italian sausage: 225 grams with casings off. It’s packed with seasoning and gets even better if it’s herby or spicy.
- Sauce (pizza or thick marinara): 350 ml brings it all together—pick a dense one so your pie doesn't end up soggy.
- Seasoning, Italian blend: Oregano, basil, thyme—a no-salt mix lets you control things better.
- Garlic powder: Half a teaspoon, plus a bit extra if you want for topping. Brings nice warmth to both crust and inside.
- Chili flakes (if you want spice): Adds a punch—sprinkle more if you like it hot.
- Butter (melted): 45 ml for brushing the top so you get that soft, shiny look and even more flavor. Go for real butter here.
Easy How-To Guide
- Bake It to a Crisp:
- Put your pie in and bake for about twenty to twenty-five minutes. After 18 minutes, peek at it. You want deep brown crust and cheese bubbling at the vents. Rest for five minutes so the layers don’t fall apart when slicing.
- Finish Off the Pie:
- Lay the second pie crust over the top. Squeeze and roll edges together to keep everything inside. Brush that crust generously with melted butter. If you want, dust more garlic powder up top. Slice a couple of small holes so steam can escape.
- Cheese and Pepperoni Time:
- Sprinkle the rest of your mozzarella and all the cheddar or provolone over the sauce. Add all the last pepperoni slices up top to get them extra crisp and tasty in the oven.
- Sauce and Spices Go In:
- Pour your marinara or pizza sauce across the meats. Use a spoon to even it out into a thick, smooth layer. Add garlic powder, Italian herbs, and chili flakes if you want spice.
- Add All the Meat and Pepperoni:
- Put your sausage and beef mixture over the cheese. Toss half your pepperoni on top so there’s some in every bite.
- Layer Cheese on the Bottom:
- Cover the crust in half your mozzarella so it forms a cheesy cushion under the meats.
- Get Your Pan Ready:
- Crank the oven to 220C (425F). Lay one pie crust into your deep pie plate, pressing it into corners and edges. Trim excess, but leave a little so you can seal everything later.
- Brown the Sausage and Beef:
- Cook beef and sausage in a skillet over medium, breaking them into small bits. Keep going until there’s no pink (about eight minutes). Pour out all the fat, cool slightly so you can handle it comfortably.
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This dish is always the hit at family movie nights. Every bite has cheddar tucked into every gap and pools of sauce with sizzling pepperoni. My kids keep arguing which they love more—gooey, cheesed-up middle or the crisp buttery corners.
Storing Made Simple
Wrap extra slices in foil or pop them in a container, then chill in the fridge for three days max. To warm up, oven or air fryer brings back that crunch. Want to keep it longer? Freeze baked slices after they cool and go straight from the freezer to a hot oven.
Easy Ingredient Swaps
You can trade ground turkey or chicken for a lighter feel. Chorizo fires things up instead of the Italian sausage. Dairy-free? Try vegan or part-skim mozzarella. Gluten-free crusts work just as well so everyone can dig in.
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How to Serve It Up
Scoop out thick, hot wedges and pair with crisp salad or pop a few cherry tomatoes on the side. Works awesome for parties—cut into squares to feed a bunch. If you’re into spice, set out hot sauce or some peppers so folks can dial it up.
Background and Tradition
Hearty deep pies like this started in diners across America, but this one’s got a big nod to the thick Chicago style and classic Italian spots. All the meats and gooey cheese? They’re kitchen staples through the Midwest and always take me back to big family get-togethers.
FAQs About the Recipe
- → Is there a best cheese for this pie?
Grab shredded mozzarella for stretch, then mix in cheddar or provolone if you want deeper flavor. A combo gives you the best of both worlds.
- → Could I swap the Italian sausage for a different meat?
Definitely. Mild breakfast sausage, ground turkey, or a spicy chorizo all work if you want to change up the taste.
- → What's a good trick to keep my crust from staying soggy?
Cook your meats fully, drain the fat, and toss on some cheese under the filling. That cheese layer really helps keep the bottom crisp.
- → How can I make it vegetarian-friendly?
Try using sautéed bell peppers, mushrooms, or a plant-based sausage instead of the meat. You’ll still get loads of flavor.
- → How do I know it’s done baking?
Crust should be golden brown all over, and you’ll see the sauce and cheese bubbling at the edges or through the vents. Don’t let it get too dark.
- → Can I make it in advance?
Sure! Prep it ahead, pop it in the fridge, then bake when ready. You might want to add a few extra minutes so it heats through.