Deep Hamburger Sausage & Pepperoni Pie: A Juicy Masterpiece

Listen, I don’t play favorites—but this Deep Hamburger Sausage & Pepperoni Pie? It’s the kind of dish that makes people hover around the oven, stealing bites before it even hits the table. Picture this: layers of juicy ground beef, spicy Italian sausage, and crispy pepperoni, all hugged by melty cheese in a buttery crust. It’s like a meat lover’s pizza and a cozy pot pie had the most delicious baby.

I’ve lost count of how many times I’ve made this for game nights or when friends drop by unannounced (you know who you are). It’s foolproof, feeds a crowd, and—let’s be real—nobody ever says no to a slice. Pro tip: have napkins ready. Things get gloriously messy.

Ingredients for Deep Hamburger Sausage & Pepperoni Pie

Okay, let's talk ingredients—this is where the magic starts. You'll need:

• 1 lb ground beef (I go for 80/20—enough fat for flavor but not too greasy)
• ½ lb Italian sausage (hot or mild, your call—I like the spicy kick!)
• ½ cup pepperoni slices (the mini ones are fun, but regular slices work too)
• 1 cup shredded mozzarella (the meltier, the better)
• ½ cup shredded cheddar (for that extra tang)
• 1 teaspoon garlic powder (trust me, don’t skip this)

Optional but oh-so-good:

• ½ cup diced onions (sauté them first for sweetness)
• ¼ cup chopped mushrooms (baby bellas are my favorite)
• 2 tablespoon tomato paste (adds depth—stir it into the meat)

Last but not least: 1 store-bought deep-dish pie crust (or homemade pizza dough if you’re feeling ambitious). Keep things easy—I won’t judge!

How to Make Deep Hamburger Sausage & Pepperoni Pie

Alright, let's get down to business—this pie comes together faster than you'd think! Just follow these steps, and you'll have a golden, bubbling masterpiece in no time.

Step 1: Prepare the Meat Filling

First things first: crank your oven to 375°F (190°C). While it heats up, grab a big skillet and brown that ground beef and Italian sausage over medium heat. Break up the meat with a wooden spoon—you want crumbles, not chunks. Once it's nicely browned (about 5-7 minutes), drain off the excess grease (but leave a little for flavor!). Stir in the garlic powder, and if you're using onions, mushrooms, or tomato paste, toss those in now. Cook for another 2 minutes until everything's friendly and fragrant.

Step 2: Assemble the Pie

Now, the fun part! Press your pie crust into a deep dish—no fancy crimping needed. Spoon in half the meat mixture, then sprinkle with mozzarella and cheddar (cheese first-timers: this is your happy place). Repeat with the remaining meat, then artfully arrange those pepperoni slices on top like little edible roof tiles. Pro tip: overlap them slightly—they'll crisp up beautifully in the oven.

Step 3: Bake and Serve

Pop that beauty in the oven for 25-30 minutes. You'll know it's done when the crust is golden and the cheese is bubbling like a mini volcano. Resist the urge to slice immediately—let it rest for 5 minutes (this keeps the layers intact). Then? Dive in! Garnish with fresh basil, chili flakes, or a drizzle of ranch if you're feeling extra.

Tips for the Best Deep Hamburger Sausage & Pepperoni Pie

Listen, I’ve made this pie more times than I can count—here’s how to nail it every time:

• Use lean(ish) beef: 80/20 keeps flavor without swimming in grease (trust me, your crust will thank you).
• Pre-cook those veggies: Sauté onions or mushrooms first—raw ones weep moisture into your pie.
• Let it rest: That 5-minute pause? Crucial. Otherwise, you’ll have a cheesy landslide on your hands.
• Go easy on toppings: Too many pepperoni = greasy pool. Stick to a single, slightly overlapping layer.
• Undercrust insurance: Blind-bake the crust for 5 minutes first if you hate soggy bottoms.

Oh, and napkins. Lots of napkins.

Variations for Deep Hamburger Sausage & Pepperoni Pie

This pie is like a blank canvas—go wild! Swap Italian sausage for turkey sausage if you're feeling light, or toss in bell peppers and spinach for a veggie boost. Love heat? Use spicy pepperoni or a dash of red pepper flakes. Heck, even swap mozzarella for provolone—it’s your meaty masterpiece.

Serving Suggestions

This Deep Hamburger Sausage & Pepperoni Pie is a meal all by itself – but oh, the things you can pair with it! I love serving it with a crisp Caesar salad to cut through the richness, or garlic bread for serious carb-on-carb action. Want dipping options? Ranch dressing or marinara on the side turn it into a next-level experience. For garnish, a sprinkle of fresh basil adds brightness, and crushed red pepper flakes wake up all those meaty flavors. Pro tip: Cold beer or iced tea makes the perfect drink pairing when things get deliciously messy.

Storing and Reheating Deep Hamburger Sausage & Pepperoni Pie

Got leftovers? (Lucky you!) Let the pie cool completely, then wrap slices tightly in foil or store in an airtight container. Fridge life: 3-4 days. Freeze individual portions for up to 2 months—just thaw overnight in the fridge. To reheat, pop it in a 350°F (175°C) oven for 10-15 minutes until the crust crisps back up. Microwaving works in a pinch, but the crust won’t stay crunchy—so if you’re a texture person, stick to the oven method!

Nutritional Information

Here's the scoop on what's in each glorious slice (based on a 6-serving pie): roughly 420 calories, with 24g protein to keep you full and 18g carbs for that perfect balance. The cheese and meats bring 28g fat (12g saturated)—this is comfort food, after all! Sodium hits about 780mg, so if you're watching salt, ease up on the pepperoni. Note: Numbers vary based on your exact ingredients and brands—this is just a tasty ballpark!

Frequently Asked Questions

Q1: Can I use homemade pizza dough instead of store-bought pie crust?
Absolutely! I’ve done this countless times—just roll your dough slightly thicker to handle all those juicy fillings. Pre-bake it for 5 minutes if you’re paranoid about soggy bottoms (like me). Bonus: homemade dough lets you add herbs or garlic powder right into the crust!

Q2: How long does this pie keep in the fridge?
It’s happiest eaten fresh, but leftovers will last 3-4 days in the fridge. Store slices in an airtight container with parchment between layers. The pepperoni might lose some crispness, but a quick oven reheat brings back the magic.

Q3: Can I freeze the pie before baking?
Yes! Assemble everything but hold off on baking. Wrap tightly in plastic, then foil, and freeze for up to 2 months. Bake straight from frozen—just add 10-15 extra minutes. Perfect for last-minute dinners when you’re feeling… strategically lazy.

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