Pierogi & Kielbasa Sheet Pan Dinner
Sausage sheet pan dinner with pierogies is an easy, hearty recipe that will feed the hungriest crowd. This filling sausage supper has a quick prep and an easy clean up, giving it all the ease of a casserole, and making it perfect for busy weeknights.
- 2 14 oz pkgs kielbasa sausage cut into roughly 4" pieces
- 2 large white onions peeled & cut into thick strips
- 3 large bell peppers one each, red orange & yellow- seeded & cut into thick strips
- 1 tbsp olive oil
- salt & pepper to taste
- 24 frozen pierogi
- 2 tbsp canola oil
- 1 tbsp chili powder
- 2 tsp hot sauce
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
To a large mixing bowl, add the peppers & onions. Drizzle the olive oil over top, and then gently toss them to coat. Season with salt & pepper, to taste.
Place the kielbasa along the outer edges of the pan, spread the peppers and onions out along the edges of the meat, leaving as much space in the center available as you can.
Add the pierogi and the rest of the ingredients to the mixing bowl. Gently toss until everything's well mixed and the pierogi are evenly coated.
Add the pierogi to the center of the sheet pan, in a single layer, spreading them out as much as possible so as many are flat as can be.
Bake at 400 degrees for 15 minutes. Remove the sheet pan from the oven, flip the pierogi, and bake for another 15 minutes- or until the pierogi have puffed up and begin to turn slightly golden brown along the edges.
Remove from the oven, and serve immediately.
We like to serve this with grainy German style mustard for dipping with some warm seasoned sauerkraut on the side.
recipe adapted from Foodie With Family
Calories: 553kcal | Carbohydrates: 34g | Protein: 19g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 1195mg | Potassium: 445mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2345IU | Vitamin C: 89mg | Calcium: 50mg | Iron: 3mg