Start by cooking your meat. In a large skillet over medium heat, add the ground beef and sausage, breaking it up with a spoon. Once cooked through (about 6–8 minutes), drain any excess fat.

Add the chopped onion and garlic to the skillet. Cook until the onion is translucent, which will take about 3–4 minutes.

Stir in the diced tomatoes (with juice), pepperoni, Italian seasoning, and a good pinch of salt and pepper. Let the mixture simmer for about 5 minutes.

Preheat your oven to 375°F (190°C). Place one pie crust on the bottom of a deep pie dish or a glass baking pan.

Pour the meat mixture evenly into the crust.

Sprinkle the mozzarella and cheddar on top of the filling.

Cover with the second pie crust. Cut a few slits into the top crust to allow steam to escape.

Bake the pie for about 45–50 minutes, or until the crust is golden and the filling is bubbly.

Let it cool for about 10 minutes before slicing to ensure that everything stays together nicely.