Kielbasa and Pierogies Sheet Pan Meal

This is a fun recipe I like! Reminds me of when I lived in Pittsburgh…they are the pierogie experts! I never knew how wonderful they were until then…Traditionally, pierogies are first boiled in water, then sautéed in butter with onions. That is truly delicious, but that messes up two extra pans!

In this kielbasa and pierogies sheet pan meal, we toss frozen pierogies with a little oil and some seasoning and let the dry heat of the oven do the work. The result is a crisp-edged, fluffy pierogi that’s different than a boiled one, but equally delicious. It's a tasty and efficient way to get dinner on the table even on the busiest nights. By Rebecca Lindamood of Foodie with Family.

Ingredients

• 2, 14 ounce packages Kielbasa

• 2 medium onions peeled, halved, and cut into 1/2-inch thick strips

• 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 hot sauce

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

Optional for serving:

• any robust mustard

Instructions

1. Preheat oven to 400°F.

2. 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.

3. 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.

4. 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 and tender. Serve immediately with a nice salad.

Preparation

1. Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

2. Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

3. Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.