Crispy Baked Pierogies with Broccoli Pesto
Frozen pierogies are baked until crisp and served with a quick broccoli pesto made with broccoli, garlic, herbs, pine nuts, olive oil, and Parmesan. Finish with extra Parmesan, chili flakes, pine nuts, and fresh herbs to taste.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Food Processor
- Tongs
Ingredients
Ingredients
- 1 box Mrs. T’s PierogiesBroccoli and Cheddar or your favorite flavor
- 1 TablespoonOlive oil
- 1/2 cupBroccoli
- 1 garlic clove
- 1/4 teaspoonsalt
- 2 Tablespoonsfresh herbsbasil or oregano or your favorite
- 2 TablespoonsPine Nuts
- 1/3 cupOlive oil
- 1/4 cupParmesan Cheese
- Parmesan cheese to taste
- Chili Flakes to taste
- Pine nuts to taste
- Fresh Herbs to taste
Instructions
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Arrange the frozen pierogies (1 box) in a single layer on the prepared baking sheet, leaving small gaps between them.
- Drizzle 1 Tablespoon olive oil evenly over the pierogies. Gently shake the pan or use tongs/spatula to turn the pierogies so they are lightly coated in oil.
- Bake for 8 minutes. Remove the sheet, flip each pierogy, then return to the oven and bake an additional 8 minutes, or until both sides are golden and crisp.
- While the pierogies bake, make the broccoli pesto: in a food processor combine 1/2 cup broccoli, 1 garlic clove, 1/4 teaspoon salt, 2 Tablespoons fresh herbs, 2 Tablespoons pine nuts, 1/3 cup olive oil, and 1/4 cup Parmesan cheese. Process until smooth, stopping to scrape down the sides as needed.
- Transfer the pesto to a small bowl or spoon.
- When the pierogies are done, remove them from the oven and transfer to a serving platter or leave on the baking sheet for serving.
- Dollop about 1 teaspoon of broccoli pesto onto each pierogy. Sprinkle with additional Parmesan cheese, chili flakes, pine nuts, and fresh herbs to taste.
- Serve immediately.
Notes
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!
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!