If you've never had a pierogi, you've got to try them. These Polish dumplings are made by filling unleavened dough with sweet or savory ingredients. They can be stuffed with anything from mashed potatoes to ground beef and sauerkraut. My favorite version is stuffed with farmers cheese, making them taste similar to a super doughy ravioli. Since I've had a love affair with pizza since childhood, the recipe below is my favorite way to cook pierogies: turn them into pizza casserole!
I never have time to make pierogies from scratch, so I keep a couple boxes of the frozen, pre-made pierogies around for occasions like this. They have a number of different flavors available, but I like the cheesy versions best for pizza casserole. Feel free to experiment with this recipe. You can substitute the sausage, pepperoni, bell pepper, and onion for your favorite pizza toppings.
Pierogi Pizza Casserole
8
10 minutes
20 minutes
30 minutes
2 16-oz packages cheese pierogies
1 16-oz jar pizza sauce
1/2 lb spicy Italian sausage, cooked
4 oz sliced pepperoni
1 small green bell pepper, seeded and small diced
1 small yellow onion, small diced
1 teaspoon dried oregano
1 1/2 cups shredded mozzarella cheese
In a large saucepot, boil the pierogies according to the package directions. Drain in a colander and set aside to cool slightly.
Meanwhile, preheat the oven to 375 degrees F. Grease a 9x13 casserole dish.
Spread 1/3 of the pizza sauce over the bottom of the prepared casserole dish.
Add half of the cooked pierogies to the casserole dish. Top with 1/3 of the pizza sauce, half of the sausage, pepperoni, green bell pepper, onion, oregano, and shredded cheese.
Repeat the layering with the remaining ingredients.
Bake for 15-20 minutes, until the cheese is melted and the sauce is bubbling.
Allow to sit for 10 minutes before cutting and serving.