Crunchy Pierogi Pie Recipes

20-MINUTE CRISPY PIEROGIES WITH BROCCOLI AND SAUSAGE

Steps:

• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.
• While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.
• Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.

PIEROGI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
• Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
• Cook the lasagna noodles according to package directions and cool under running water.
• Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

CRUNCHY PIEROGIES PIE

Steps:

• Preheat oven to 425.
• Boil pierogies for 3-4 minutes, or until they float to the water's surface.
• Drain well.
• Place in an 8-inch pie plate (glass, preferably).
• Put the 3 inividual tablespoons of butter on the top of the pierogies.
• Sprinkle the cheese over all.
• Bake for 15-20 minutes, until edges brown and the cheese and pierogi edges are crispy.
• If you did it right, the bottoms of the pierogies should be crispy, too.
• Serve hot.

SUNNY'S PIEROGI PIZZA

Steps:

• In a slow cooker on low, add the onions, 2 tablespoons oil and a pinch of salt. Cook, stirring every hour or so, until deep golden brown, 8 to 10 hours. Cook uncovered for the last hour.
• Preheat the oven to 400 degrees F.
• Roll the dough out to fit an 11-by-17-inch baking sheet or a large round pizza pan. Drizzle the remaining 2 tablespoons olive oil over the top and pierce the dough with a fork all over to minimize bubbles. Bake the dough, checking every few minutes to ensure it doesn't burn, until lightly golden in the center, about 15 minutes. Remove from the oven and set aside. (Leave the oven on.)
• In a medium bowl combine the Monterey Jack and Parmesan. Add half of the cheese mixture to the mashed potatoes.
• Top the dough in an even layer with the mashed potato mixture. Add the caramelized onions, bacon, chile flakes and the remaining cheese. Bake until the cheese is melted and the edges of the crust are golden, 8 to 10 minutes. Top with a drizzle of the yogurt and sprinkle with the chives.

CHEESY PIEROGI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly crispy, about 10 minutes.
• In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook kluski at a boil until nearly tender, about 7 minutes. Drain.
• Drain bacon slices on paper towels. Add onion to the bacon drippings in the skillet. Cook and stir over medium heat until softened, about 5 minutes. Add cabbage; reduce heat to low and simmer for 15 minutes.
• Stir cottage cheese, Muenster cheese, dill, and salt into noodles. Add bacon, onion, and cabbage and mix well. Turn all ingredients out into a 3-quart baking dish.
• Melt butter in the empty skillet and mix in bread crumbs to coat. Top noodle mixture with bread crumb mixture; sprinkle paprika on top.
• Bake in the preheated oven until golden brown on top and heated through, 25 to 35 minutes.

CRUNCHY PIEROGI PIE

Steps:

• Preheat oven to 425 degrees Fahrenheit (For glass pans 400 degrees Fahrenheit).
• Cook pierogies for 3 to 4 minutes or until they float.
• Drain well.
• Place in a greased 8 inch pie plate.
• Drizzle the butter evenly over the pierogies.
• Sprinkle with the grated cheese.
• Bake for 15 to 20 minutes until edges and cheese are brown and crispy.