
Get ready for a big, cozy meal on chilly evenings—this meaty pepperoni and sausage pie is gooey, cheesy, packed with tangy sauce, and has the kind of golden crust folks dream about. Pizza night just got a serious upgrade—this one's hearty enough to keep everyone satisfied.
I put this together on a chilly Saturday when my crew wanted something over-the-top cheesy and loaded with meat. They gobbled it up and now it's a must-have every time winter rolls in.
Irresistible Ingredients
- Melted butter: Brush over the pie to get a glossy, golden look. Real butter really sets it off.
- Red pepper flakes: Sprinkle them on for a bit of a kick, or skip if you don't like things spicy.
- Garlic powder: Warm, garlicky flavor that goes super well with the meat.
- Italian seasoning: Brings those classic herby flavors—fresh blends work best if you've got them.
- Shredded cheddar or provolone: Piled on for sharpness or smokiness—use whichever you want for extra flavor.
- Pizza sauce or marinara: Gives the pie that tang and keeps it moist—pick one made with real tomatoes, not sugar-heavy.
- Pepperoni slices: Adds pizza vibes and just the right touch of spice—ask the deli to slice it thick if you like a chewy bite.
- Italian sausage: This adds big flavor and a gentle bit of heat; it makes everything taste more layered, so grab one that shows off the herbs inside.
- Ground beef: The backbone—juicy, beefy, and filling. If you can, grab some that's freshly ground.
- Shredded mozzarella cheese: Gives you that stretchy cheese pull—whole milk mozzarella is best for serious gooeyness.
- Ready bake pie crust: No need to fuss—just unroll and go. Pillsbury is always a safe choice.
Foolproof How-to Steps
- Let the Pie Cool and Cut it Up:
- When it’s out of the oven, don’t dig in right away. Give it five or even ten minutes to sit so the cheese sets and it's easy to slice. Use your favorite sharp knife and dive into those cheesy squares.
- Slide the Pie into the Oven:
- Once everything is stacked up, get it into a 425 F oven and bake twenty to twenty-five minutes. Watch that crust—if it starts to color too much, toss a bit of foil on top until you’re done baking.
- Brush and Close it Up:
- Lay on your second pie crust, squeeze and twist the edges to trap all that goodness inside. Slather on butter for a shiny finish. Love garlic? Sprinkle a little extra powder over the top.
- Finish with Meat, Cheese, and Extras:
- Put the rest of your mozzarella and every bit of cheddar or provolone over the sauce; then add the last pepperoni for a caramelized bite on top.
- Pour on Sauce and Add Spices:
- Spoon your favorite marinara or pizza sauce all over the filling—don’t stir, just gently smooth it out. Top with red pepper flakes, garlic powder, and Italian seasoning, so every mouthful pops.
- Build Layers with Meat and Cheese:
- Half your mozzarella goes down first to set up a good cheesy base. Spread all your cooked meats and pepperoni right on top, making sure you go edge to edge.
- Prep the Crust:
- Grab your pie crust and lay it in the pan. Nudge it into place and squish it up the sides so you don’t get air bubbles. Try to get the bottom even all the way across.
- Get the Filling Ready:
- Throw your ground beef and sausage into a skillet on medium. Cook, breaking it up, so it gets brown and crispy. Dump out extra grease—you don't want a soggy bottom.

The best part for me is how the pepperoni goes extra crisp on top. My kids always pitch in laying out the slices, and we have fun seeing who grabs the stringiest, cheesiest chunk.
Savvy Storage Advice
Once it cools off, just pop leftover slices in a tight-sealing container and stick them in the fridge. For reheating, use a 350 F oven with foil draped over the top to keep it moist. Or freeze by the piece for speedy dinners another time.

Swap-In Ideas
No Italian sausage? Just use ground beef or even turkey instead. Pepperoni missing? Cooked bacon or ham totally works. Try swapping mozzarella or cheddar for Monterey jack or fontina—any cheese that melts will be fine.
How to Serve It Up
Serve up big pieces alongside crisp salads or roasted veg. Want that pizzeria vibe? Offer up a bowl of warmed marinara to dunk those slices.
Where This Dish Comes From
Loads of American cooks have been whipping up chunky, deep pies like this for decades—totally inspired by pizza shops and Italian-American dishes. It’s a comforting way to put all your favorite toppings in one crowd-pleasing bake.
Common Questions
- → Do store-bought pie crusts work here?
Yep, those pre-made ones save a ton of time. Go for homemade if you're up for it though.
- → Can I skip one of the meats?
Sure can! Use just beef or sausage. Or swap in chicken or turkey if you want to lighten things up.
- → Can I prep this ahead?
Totally! Put together early and keep in the fridge. Toss it in the oven right before you want to eat for best results.
- → Which cheeses should I toss in?
Mozzarella melts nice and stringy. Cheddar or provolone are great for more flavor. Try any combo you like!
- → What's the best way to warm up leftovers?
Pop slices in the oven around 350°F until they're hot. That helps the crust stay crunchy too.