Kielbasa Pierogies Sheet Pan Dinner
Dinner's a breeze! This Kielbasa and Pierogi Sheet Pan Dinner is the perfect solution for busy weeknights - minimal effort, maximum flavor.
Servings: 6 servings
Calories: 123kcal
Ingredients
- 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
Instructions
- 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
Nutrition
Serving: 1serving | Calories: 123kcal | Carbohydrates: 8g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 0.2mg | Sodium: 537mg | Potassium: 452mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1879IU | Vitamin C: 68mg | Calcium: 25mg | Iron: 1mg