If you know me AT ALL you know I love quick and easy recipes. I’m currently enjoying the Sheet Pan Dinner trend myself. This Kielbasa and Pierogi Sheet Pan Dinner is always one of our favorite dinners!
Put everything on one or two pans, toss in the oven and done in under half an hour? Count me in! Not only is meal prep quick and easy but clean up is a breeze too. And the variations are endless, you can make just about anything a sheet pan dinner.
Kielbasa and Pierogi Sheet Pan Dinner
This recipe for Kielbasa and Pierogi Sheet Pan Dinner uses frozen pierogis but they’re baked instead of fried! It’s one I’ve been making for a few years and everyone asks for it when I’m making a meal plan. You can’t beat the combo of pierogies and kielbasa roasted together in the oven.
Recipes Using Frozen Pierogies
Sheet Pan Dinners seem to be a new rage but I think they’ve been around for a long time and people are just rediscovering them. Does anyone remember shake-n-bake and putting potatoes around the pork chops to make it a meal? Yep, I do! Sheet pan dinners are the same idea.
One thing I’ve found and LOVE is using frozen pierogies in sheet pan recipes. Seriously they puff up, get crispy, yet are full of fluffy potatoes and cheese, and oh man they are just delish! If you’re looking for another recipe using frozen pierogies check out my Italian Sausage and Pierogi Sheet Pan dinner–SO AMAZING!
Sheet Pan Dinners Make It Fast
The best thing about sheet pan dinner is that you generally cook everything on one or two rimmed baking trays all at once. So you have vegetables, meat, and a carbohydrate baked up together. I mean it’s a dinner in one really. You can add a salad if desired. My friend Lauren put together this whole round-up of the best healthy sheet pan dinners and I think you should check it out!
- 2 ropes Kielbasa, about a pound and a half or so
- 2 bell peppers, cut in strips
- 1 pound zucchini, sliced into slabs about 1/4 thick, 3-4 inches long
- 8 ounces mushrooms, white button or baby bella or crimini, halved
- 1/4 cup cooking oil, use olive or vegetable
- 1 tsp salt
- 1 tsp pepper
- 2 16 ounce boxes Frozen Pierogies, I use Mrs. T's
- 1 TBSP chili powder, if you like it spicy use chipotle powder
- 1/2 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp onion powder
- 2 TBSP hot sauce
- preheat the oven to 400˚
- lightly grease two baking sheets
- cut the kielbasa into 3-4 inch lengths and divide between the two pans
- in a large bowl toss the the peppers, zucchini and mushrooms with about half of the remaining oil and the salt and pepper, divided between the baking sheets
- put the peiroigies in the same bowl
- mix the remaining ingredients together and toss with the pierogies, divided them between the baking sheets as well getting as many of them touching the pan, you want them to get crispy and crunchy
- bake for 15 minutes and then turn the pierogies and vegetables over and bake for another 15 minutes or until the vegetables are cooked and the pierogies are puffed and crisped
Serving Size6 Servings
Amount Per Serving Calories 938Total Fat 64gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 43gCholesterol 116mgSodium 2890mgCarbohydrates 63gFiber 5gSugar 11gProtein 30g
This nutrition information was calculated using a computer program, results may vary.
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