Sheet Pan Kielbasa and Pierogi

Frozen potato pierogi roasted until golden with smoked kielbasa, onions and peppers, finished with sour cream and dill. Serves 4.

High-proteinNo added sugar

Sheet pan kielbasa and pierogi with onions, peppers and sour cream
  • Prep 10 min
  • Cook 25 min
  • Total 35 min
  • Yield 4 servings

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

A weeknight dinner from the freezer and the pantry: pierogi go straight onto the pan from frozen and come out crisp at the edges.

Kielbasa is already cooked, so it just needs to brown.

Ingredients

Sheet pan

  • 1 (16 ounce) package frozen potato and cheese pierogi
  • 14 ounces smoked kielbasa, sliced 1/2 inch thick
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 3 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For serving

  • Sour cream and chopped fresh dill, for serving

New to an ingredient? See Kielbasa, Smoked paprika in our kitchen glossary.

Instructions

  1. Heat the oven. Heat the oven to 400°F.
  2. Toss. Toss the frozen pierogi, kielbasa, onion and pepper with the oil, paprika, salt and pepper on a large rimmed baking sheet in a single layer.
  3. Roast. Roast 22 to 25 minutes, turning once, until the pierogi are golden and the onions are caramelized.
  4. Serve. Serve with sour cream and dill.

Nutrition per serving (estimated)

860Calories
8 gCarbohydrates
1 gFiber
7 gNet carbs
42 gProtein
75 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

High-proteinNo added sugar

Tips

  • Do not thaw the pierogi; frozen ones hold their shape better.
  • Add sauerkraut for the last 5 minutes for a classic Polish touch.

Questions about this recipe

Do I need to boil pierogi first?
No. Roasting from frozen with a little oil cooks them through and crisps the outside.
Can I use turkey kielbasa?
Yes; it cooks in the same time.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Pinot Noir or a dry Riesling. Wine pairing guide

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