Kielbasa and Pierogi Sheet Pan Dinner
If you know me AT ALL you know I love quick and easy recipes. I’m currently enjoying the Sheet Pan Dinner trend myself. 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. This recipe for Kielbasa and Pierogi Sheet Pan Dinner uses frozen pierogis. 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 the new rage but I think they’ve been around for a long time and people are just rediscovering them. Anyone remember shake– bake and putting potatoes around the pork chops to make it a meal? Yep, I do! 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
Quick and Easy is always the name of my game, especially as Spring starts to roll around. As the days get longer we get more and more active outside. We’ve got chickens, soon we’ll have chicks, and then it’s time to tap our birches (did you know you can make Birch Syrup in your Instant Pot?), pretty soon it’s Summer and we’re just full tilt until Fall. I like to make my time in the kitchen short and sweet most days so that on other days I can make more complicated recipes or experiment with making homemade versions of store-bought faves.
Kielbasa and Pierogies Recipes PLEASE!
Basically, give me any recipe with Kielbasa and Pierogies in it and I’m happy! This recipe for Kielbasa Pierogies Sheet Pan Dinner was originally from Foodie With Family but since my guys like more vegetables I’ve added more, like mushrooms and zucchini and tweaked it just a bit. I use Sriracha but you can totally leave it out if you don’t have it in your house. Use what whatever hot sauce you do have on hand. Or completely leave it out if you don’t like heat. Most of the flavor comes from the sausage and pierogies so you won’t miss the hot sauce at all. Promise!
- 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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