Deep Hamburger Sausage Pepperoni Pie

→ Filling

In a large skillet over medium-high heat, cook the ground beef and Italian sausage together, breaking up the meat until no pink remains, approximately 5 to 7 minutes. Drain excess fat and let the mixture cool slightly.

Preheat oven to 425°F and allow it to heat completely while assembling the pie.

Unroll one pie crust and fit it into a deep-dish pie pan, ensuring the dough covers the sides and has excess hanging over the edge.

Sprinkle 1 cup of shredded mozzarella evenly over the bottom crust.

Spread the cooled meat mixture over the cheese. Arrange approximately 3/4 cup of the pepperoni slices evenly over the meat layer.

Pour pizza sauce or marinara sauce evenly across the filling. Sprinkle with Italian seasoning, 1/2 teaspoon garlic powder, and red pepper flakes.

Distribute the remaining 1 cup of mozzarella and all of the cheddar or provolone cheese evenly. Place remaining pepperoni slices on top.

Unroll the second pie crust and place over the filling. Trim the excess, leaving about 1/2 inch overhang, and fold under the bottom crust edge to seal. Crimp or flute decoratively and cut several small slits for steam release.

In a small bowl, combine melted butter with the remaining 1/2 teaspoon garlic powder. Use a pastry brush to generously coat the top crust and edges.

Place the pie on a baking sheet and bake for 20 to 25 minutes until the crust is golden brown and the filling is bubbling. Shield edges with foil if browning too quickly.