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Crispy Baked Pierogies with Broccoli Pesto
Is there anything better than a Pierogy Recipe where it’s crispy on the outside, and pillowy soft on the inside? Slathered with a no-bake easy Broccoli Pesto sauce and sprinkled with Pine Nuts and Parmesan, it makes the perfect meal or side to any entrée!
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 people
Calories 586 kcal
1
box Mrs. T’s Pierogies
Broccoli and Cheddar or your favorite flavor
1
Tablespoon
Olive oil
Broccoli Pesto:
1/2
cup
Broccoli
1
garlic clove
1/4
teaspoon
salt
2
Tablespoons
fresh herbs
basil or oregano or your favorite
2
Tablespoons
Pine Nuts
1/3
cup
Olive oil
1/4
cup
Parmesan Cheese
To Serve:
Parmesan cheese to taste
Chili Flakes to taste
Pine nuts to taste
Fresh Herbs to taste
Preheat the oven to 375 degrees F.
Place the frozen pierogies on a parchment lined baking sheet and drizzle with olive oil.
Shake the pan lightly to coat the pierogies with the olive oil and place in the oven.
After 8 minutes, flip the pierogies and bake for an extra 8 minutes until the pierogies are golden on both sides.
In the meantime, make the pesto.
Place all the pesto ingredients in a food processor and process until smooth.
When the pierogies are out of the oven, and when you’re ready to serve, dollop a teaspoon of broccoli pesto over each pierogy.
Finish off with Parmesan cheese, chili flakes, pine nuts and fresh herbs to taste.
Enjoy right away!!
PIEROGY RECIPE TIPS
Use tasty and quality pierogies like Mrs. T’s Pierogies for the best result.
You can make this recipe with any of your favorite Mrs. T’s Pierogies flavors - today I used Broccoli and Aged Cheddar.
Drizzle the frozen pierogies with olive oil to add an extra layer of crispness to the pierogy shell when baking.
Flip the pierogies halfway during baking to get a golden crust evenly on both sides.
Make the broccoli pesto ahead of time. It stores in the fridge for 2-3 weeks or in the freezer for up to 3 months.
Dollop the broccoli pesto right before serving.
If you want the pesto to be saucier, add a couple tablespoons of water to thin it out and toss it with the pierogies instead of dolloping it over.
Then, extra sprinkle of pine nuts, parmesan cheese and chili flakes are optional, but highly recommended!
Serve the pierogy recipe right away and enjoy!
Nutrition Facts
Crispy Baked Pierogies with Broccoli Pesto
Amount Per Serving
Calories 586
Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 9g 56%
Cholesterol 9mg3%
Sodium 548mg24%
Potassium 213mg6%
Carbohydrates 11g4%
Fiber 3g 13%
Sugar 2g 2%
Protein 10g20%
Vitamin A 239IU5%
Vitamin C 23mg28%
Calcium 188mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.