1. Prepare the Filling:
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Heat a skillet over medium heat. Add ground beef and Italian sausage (if using) and cook until browned.
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Drain excess fat, then add onions, bell peppers, garlic powder, Italian seasoning, salt, and pepper. Cook 3–4 minutes until vegetables are soft.
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Stir in sliced pepperoni and remove from heat. Let the mixture cool slightly.
2. Assemble the Pie:
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Preheat oven to 400°F (200°C).
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Roll out one puff pastry sheet and place it into a greased baking dish or cast-iron skillet.
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Layer half of the mozzarella on the bottom to prevent the crust from becoming soggy.
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Spread the meat and pepperoni mixture evenly.
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Top with remaining mozzarella.
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Cover with the second puff pastry sheet, seal edges by crimping with a fork, and brush with egg wash for a golden finish.
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Cut 2–3 small slits in the top for steam.
3. Bake:
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Bake 25–30 minutes until the crust is golden and crisp.
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Let rest 10 minutes before slicing. This helps the layers set and keeps the pie intact.
Tips for Maximum Flavor
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Add a spoonful of marinara sauce for a saucy twist.
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Sprinkle extra cheese on top for an extra gooey finish.
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Include sliced olives, mushrooms, or fresh basil for added depth.
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Let the filling cool slightly before assembling to keep the crust flaky.
Serving Suggestions
This pie is hearty enough to be the main course. Serve it with a fresh green salad or roasted vegetables to balance the richness. For a game-night feast, cut into squares for easy serving and snacking. Leftovers reheat beautifully in the oven—avoid the microwave to maintain the crisp crust.
Why This Pie Works