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This loaded hamburger sausage deep pie brings comfort to your table on cold evenings with layers of tasty meats, melty cheese, zesty sauce, and a crisp, buttery crust. It transforms ordinary pizza night into something way more satisfying that'll fill up everyone at your table.
I whipped this up during a snug weekend when everybody was craving something cheesy and packed with meat. My family ate every last bit, and now we can't get through winter without having it regularly.
Ingredients
- Pre-made pie crust: gives you a flaky, delicate foundation without any work - try getting Pillsbury for best results
- Grated mozzarella cheese: creates that perfect stringy pull and smooth layer - pick full-fat for extra richness
- Ground beef: delivers that classic burger taste and meaty texture - get it fresh-ground if you can
- Italian sausage: kicks in some mild heat and complexity - you can skip it but it really adds great flavor - look for ones with specks of herbs
- Pepperoni slices: bring that pizza-like kick and bit of spiciness - deli-cut works better than packaged
- Pizza sauce or marinara: adds juiciness and tangy flavor - pick one with minimal added sugar and actual tomatoes
- Grated cheddar or provolone: provides rich flavor and nice color contrast - go for extra-sharp cheddar or aged provolone for more punch
- Italian seasoning: ties all flavors together with its herbal mix - try to use a newer jar for best taste
- Garlic powder: adds subtle flavor that works great with all the meats
- Red pepper flakes: add just enough heat - put more or less based on what you like
- Melted butter: brushed over the crust makes it shine and brown nicely - stick with real butter for the tastiest results
Step-by-Step Instructions
- Prepare the Filling:
- Cook the ground beef and Italian sausage in a pan on medium heat until you get tiny browned bits and a nice caramelized color. This gets all the fat out and makes the flavor stronger. Pour off the extra grease so your pie stays nice and crisp.
- Roll Out and Prepare the Crust:
- Take one pie crust and lay it into your deep pie dish or cast iron pan, pushing it gently against the sides to get rid of any bubbles. You want a nice flat base without any holes.
- Layer the Cheeses and Meats:
- Sprinkle half your mozzarella across the bottom crust. This stops the crust getting soggy and melts into yummy stretchy strands. Put all your cooked meats on top with a full layer of pepperoni reaching right to the edges for flavor in every bite.
- Add the Sauce and Seasonings:
- Pour your pizza sauce or marinara over the meat layer. Use the back of your spoon to spread it without messing up what's underneath. Shake your Italian seasoning, garlic powder and red pepper flakes all over so the flavor gets everywhere.
- Finish with Cheese and Toppings:
- Add the rest of your mozzarella and all your cheddar or provolone on top of the sauce. Arrange your remaining pepperoni slices across the cheese so they'll get crispy while baking.
- Seal and Season the Pie:
- Place the second crust over everything, folding and pinching the edges to lock in all the fillings. Brush the top with your melted butter. If you're a garlic fan, sprinkle a bit more garlic powder on the buttered crust for extra smell and taste.
- Bake the Pie:
- Stick your pie in a 425 F oven that's already hot. Let it cook for 20 to 25 minutes until you see a golden crust and bubbling cheese at the sides. If the top starts getting too dark, just cover it with some foil for the last few minutes.
- Cool and Slice:
- Take the pie out and let it sit for five to ten minutes. This helps everything firm up a bit so it won't fall apart when you cut it. Use a good sharp knife and serve it while it's still warm for the best gooey cheese pulls.
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I really love how the pepperoni gets all crispy on top when this bakes. My kids always want to help place them around, and we always joke about who's gonna get the piece with the most cheese.
Storage Tips
Once it's totally cooled down, wrap up any leftovers and put them in the fridge in a sealed container. You can warm it back up in a 350 F oven with some foil loosely on top. You can also cut it into single pieces and freeze them for quick dinners on busy nights.
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Ingredient Substitutions
Don't have Italian sausage? Just use more ground beef or try ground turkey instead. No pepperoni in the fridge? Cooked bacon bits or diced ham work great too. And if you're out of mozzarella or cheddar, try using fontina or Monterey jack since they melt really well.
Serving Suggestions
Serve big chunks of this pie alongside a fresh green salad or some roasted vegetables for a complete meal. Want the full pizza experience? Put out some warm marinara sauce in little bowls for everyone to dip their slices in.
Cultural and Historical Context
Savory deep-dish pies have been staples in American kitchens for many years, taking cues from Italian American pizza culture. This dish combines all your favorite pizza toppings in a hearty, satisfying pie format that's perfect when the family gets together.
Common Questions
- → Can I use store-bought pie crust?
Definitely. Premade crusts work great and cut down on prep time. Making your own works too if you've got the time.
- → Is it necessary to use both beef and sausage?
Not at all. You can go with just beef or just sausage. Ground turkey or chicken makes a nice lighter version too.
- → Can I make this dish in advance?
You bet. Put everything together early and stick it in the fridge. Just pop it in the oven when you're ready to eat.
- → What cheese combinations are best?
The mozzarella gives you that nice pull when you take a bite, and cheddar or provolone adds great flavor. Try different mixes to find your favorite.
- → How can I reheat leftovers?
Put leftover slices in the oven at 350°F until they're hot all the way through. This keeps the crust from getting soggy.