Spicy Baked Pierogies Recipes

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TEX-MEX BAKED PIEROGIES



Tex-Mex Baked Pierogies image

I am always looking for something to do with frozen pierogies...came upon this recipe, had everything in the house, so tried it. It was delicious and oh, so easy!

Provided by cookCol

Categories     One Dish Meal

Time 50m

Yield 3 serving(s)

Number Of Ingredients 8

1 (15 1/2 ounce) can black beans, rinsed, drained
1 (10 ounce) can mild enchilada sauce
1/2 cup frozen corn, thawed
2 scallions, chopped
1 (17 ounce) package frozen pierogies (any flavor)
1 cup shredded 4-cheese Mexican blend cheese
1 tablespoon chopped fresh cilantro
sour cream (optional)

Steps:

  • Preheat oven to 375.
  • Combine first four ingredients.
  • Spread half of sauce mixture in bottom of 3 quart baking dish.
  • Top with pierogies (frozen) and remaining sauce mixture.
  • Cover with foil.
  • Bake 40 minutes.
  • Remove foil; sprinkle with cheese.
  • Bake 5 minutes.
  • Sprinkle with cilantro.
  • If desired, serve with sour cream.

Nutrition Facts : Calories 393.2, Fat 14.2, SaturatedFat 8.6, Cholesterol 46.2, Sodium 1321.4, Carbohydrate 47.2, Fiber 12.4, Sugar 8.6, Protein 22.2

SPICY BAKED PIEROGIES



Spicy Baked Pierogies image

Make and share this Spicy Baked Pierogies recipe from Food.com.

Provided by jellygirl

Categories     < 30 Mins

Time 25m

Yield 8 , 1 serving(s)

Number Of Ingredients 4

1/4 cup olive oil or 1/4 cup canola oil
4 tablespoons Frank's red hot sauce
1 tablespoon Lawry's Seasoned Salt
1 (16 ounce) box frozen pierogies (I prefer Mrs. T's potato and 4 Cheese Blend)

Steps:

  • Preheat oven to 400*.
  • Grease a 9 x 13 cookie sheet.
  • Mix the first 3 ingredients well, add the frozen Pierogies and toss to evenly coat.
  • Place the all Pierogies in single layer on baking sheet, (All facing up the same direction, makes it easier to know which ones you flipped after the first 10 minutes cooking).
  • -Bake 20 minutes, flipping over half way through.
  • Serve immediately with a side of sour cream for dipping.

Nutrition Facts : Calories 483.6, Fat 54.2, SaturatedFat 7.5, Sodium 1491.7, Carbohydrate 1, Fiber 0.2, Sugar 0.7, Protein 0.3

BACON PIEROGI BAKE



Bacon Pierogi Bake image

Pierogi baked in a creamy sauce, then topped with cheese, bacon and green onions.

Provided by Danelle

Categories     Main Dishes

Time 35m

Number Of Ingredients 9

1 (16 oz.) package frozen potato and cheddar pierogies
4 slices bacon, chopped
2 cloves garlic, minced
1 (8 oz.) package cream cheese, softened and cubed
1/2 cup chicken broth
Salt and pepper to taste
1 cup cheddar cheese
2-3 green onions, chopped
1/4 cup chopped seeded plum tomato (optional)

Steps:

  • Preheat oven to 400 degrees. Arrange the pierogies in a lightly greased, 9x9 inch baking dish.
  • In a medium skillet, cook the bacon until crispy. Remove to a paper towel lined plate.
  • Add garlic to drippings in pan and cook for 30 seconds. Add cream cheese to pan and cook until cream cheese begins to melt, stirring frequently.
  • Gradually whisk in the chicken broth until smooth. Season sauce with salt and pepper to taste.
  • Pour the cream cheese mixture evenly over pierogies. Bake for 15 minutes or until bubbly and heated through.
  • Remove from oven and top with cheese. Bake for an additional 5 minutes or until cheese is melted.
  • Top with cooked bacon, green onions and tomato before serving.

Nutrition Facts : Calories 257 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 559 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

KIELBASA AND PIEROGIES SHEET PAN MEAL



Kielbasa and Pierogies Sheet Pan Meal image

Take a one-pot dinner to the next level with this baked Kielbasa and Pierogies Sheet Pan Meal. It's a delicious and efficient way to get dinner on the table even on the busiest nights.

Provided by Rebecca Lindamood

Categories     Main Dish

Time 40m

Number Of Ingredients 13

2, 14 ounce packages Kielbasa (I like Hillshire Farms brand because it's readily available.)
2 medium onions (peeled, halved, and cut into 1/2-inch thick strips)
12 baby bell peppers (or 2 large bell peppers, stemmed, seeded and cut into 1/2-inch thick strips)
1 tablespoon olive oil
1/2 teaspoon plus 1 teaspoon kosher salt (divided)
1/2 teaspoon freshly ground black pepper
24 frozen pierogies
2 tablespoons canola or peanut oil
1 tablespoon chili powder
2 teaspoons Tabasco or preferred hot sauce
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon granulated onion or onion powder
any robust mustard like grainy Dijon (smooth Dijon, spicy brown, etc...)

Steps:

  • Preheat oven to 400°F.
  • Cut the kielbasa into 4-6 inch lengths and arrange around the outside of the sheet pan. Toss the onions and bell peppers with the olive oil, 1/2 teaspoon of kosher salt, and black pepper in a large mixing bowl then use your hands or tongs to move it to the pan, depositing it between the lengths of kielbasa.
  • In the same large mixing bowl you used for the peppers and onions, toss the pierogies with the remaining ingredients to coat, then arrange those in the center of the sheet pan. The goal is to get as many pierogies touching the surface of the pan as possible. Try not to have multiple layers of pierogies. Place the pan in the oven. After 15 minutes, try to remember to flip the pierogies over, having any that weren't touching the pan do so now. If you forget, it's not a disaster, but they'll be better if you remember.
  • Bake an additional 15 minutes, for a total of 30 minutes or until the pierogies are puffy and beginning to show signs of golden brown around the edges, the sausages are plump, and the onions are crisp tender. Serve immediately with a nice salad.

Nutrition Facts : Calories 887 kcal, Carbohydrate 90 g, Protein 37 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 142 mg, Sodium 1809 mg, Fiber 7 g, Sugar 7 g, TransFat 1 g, ServingSize 1 serving

POTATO AND JALAPENO PEPPER PIEROGIES



Potato and Jalapeno Pepper Pierogies image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 2 dozen pierogies

Number Of Ingredients 12

3 cups all-purpose flour
1 egg
2 tablespoons margarine
3/4 cup lukewarm water
1 teaspoon salt
2 1/2 pounds Idaho potatoes, washed and peeled
3 cups cold water
1 tablespoon salt
1/2 cup butter
1/2 cup chopped onion
2 tablespoons chopped jalapeno peppers
Freshly ground black pepper

Steps:

  • To make Pierogie Dough: Combine all ingredients and mix well. Knead dough on flat surface for approximately 5 to 7 minutes. Let dough rest for 30 minutes or refrigerate overnight; the dough can be kept in the refrigerator for up to 2 days.
  • Roll out dough into a thin sheet, approximately 1/4-inch thick. Then cut in circles: 2 inches for small pierogies and 3 1/2 inches for large pierogies. Fill circles with desired filling. Pinch the edges well and cook them in rapidly boiling water for approximately 10 minutes. Drain and serve immediately with butter. If you decide to store them, dip them in cold water, drain, and let them cool on a cookie sheet. When completely cool, store them in refrigerator.
  • To make Jalapeno Filling: Place potatoes in a saucepan and cover with cold water. Add salt, bring to a boil over high heat, and cook until potatoes are soft. When potatoes are done, melt the butter in a saucepan over medium heat. Add onion and saute until soft; you can continue cooking until onions are caramelized if you so desire. Drain the potatoes and mash them. Add the cooked onion and jalapeno and season with salt and pepper, to taste. Continue mashing until blended. Let filling cool. Use 1 tablespoon of filling to fill the circles of dough as directed above.

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