Kielbasa and Pierogies Sheet Pan Meal

Name: Kielbasa and Pierogies Sheet Pan Meal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Ingredients: 2, 14 ounce packages Kielbasa (I like Hillshire Farms brand because it's readily available.); 2 medium onions (peeled, halved, and cut into 1/2-inch thick strips); 12 baby bell peppers (or 2 large bell peppers, stemmed, seeded and cut into 1/2-inch thick strips, stemmed, seeded and halved); 1 tablespoon olive oil; 1/2 teaspoon plus 1 teaspoon kosher salt (divided); 1/2 teaspoon freshly ground black pepper; 24 frozen pierogies; 2 tablespoons canola or peanut oil; 1 tablespoon chili powder; 2 teaspoons Tabasco or preferred hot sauce; 1/2 teaspoon granulated garlic or garlic powder; 1/2 teaspoon granulated onion or onion powder; any robust mustard like grainy Dijon (smooth Dijon, spicy brown, etc...)

Shared by Rebecca on 2/15/17 97

This Kielbasa and Pierogies Sheet Pan Meal is one of our family’s favourite go-to meals in the winter and fall months. We hope you love it as much as we do!

Can I see a show of hands for people who are absolutely mad for pierogies? I don’t see how there could be a much more perfect food: mashed potatoes and cheese (or maybe onions) wrapped up in a perfect pasta pocket.

Seriously.

Pierogies almost reduce my linguistic skills to guttural noises. Uhhhhnnnnnn.

For years upon years, I’ve made pierogies one of two ways: pan-fried with butter and onions (HELLO CHOLESTEROL) or baked. “Baked pierogies?” you ask? Oh yeah. Big time.

It’s the fast, furious, fabulous way to make pierogies… no need to thaw them, just toss them with some oil and spices and throw them onto a sheet pan and into a hot oven. While they heat, they get puffy and turn a gentle golden brown.

Crispy edges around smooth, fluffy mashed potatoes and cheese. Is anyone else drooling?

I wouldn’t have thought it could get any better than that. Then one night when I was DREADFULLY busy and needed a fast meal to feed my family.

I cut up a couple packages of kielbasa, tossed some halved baby bell peppers and sliced onion with some olive oil and salt. Then I threw all of them around the edges of the sheet pan I had loaded up with pierogies.

I banged that pan into the oven and went off to finish the project that was looming. Within fifteen minutes my house smelled so good I was tempted to gnaw on the ankle of some small passing child or dog.

Within thirty minutes I was taking a tray of plump, juicy, brown kielbasa, puffy pierogies, and lightly charred onions and bell peppers from the oven. The anticipation was killing us.

A little bit of everything from the pan made it onto our dinner plates (minus the scary, frightening bell peppers for the anti-veg crew) along with a lovely spoonful of grainy mustard. We added a salad (which is -inexplicably but still gratefully- okay with the anti-veg contingent) and dinner was served.

Then it was devoured. Then it was requested again and again and again.

Ah, simplicity. You taste so darned good.

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5 from 17 votes

Kielbasa and Pierogies Sheet Pan Meal

Take a one-pot dinner to the next level with this baked Kielbasa and Pierogies Sheet Pan Meal. It's a delicious and efficient way to get dinner on the table even on the busiest nights.

Course Main Dish

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 10

Calories 327 kcal

Author Rebecca Lindamood

Ingredients

2, 14 ounce packages Kielbasa I like Hillshire Farms brand because it's readily available.
2 medium onions peeled, halved, and cut into 1/2-inch thick strips
12 baby bell peppers or 2 large bell peppers, stemmed, seeded and cut into 1/2-inch thick strips, stemmed, seeded and halved
1 tablespoon olive oil
1/2 teaspoon plus 1 teaspoon kosher salt divided
1/2 teaspoon freshly ground black pepper
24 frozen pierogies
2 tablespoons canola or peanut oil
1 tablespoon chili powder
2 teaspoons Tabasco or preferred hot sauce
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon granulated onion or onion powder

Optional for serving:

any robust mustard like grainy Dijon smooth Dijon, spicy brown, etc...

Instructions

Preheat oven to 400°F.
Cut the kielbasa into 4-6 inch lengths and arrange around the outside of the sheet pan. Toss the onions and bell peppers with the olive oil, 1/2 teaspoon of kosher salt, and black pepper in a large mixing bowl then use your hands or tongs to move it to the pan, depositing it between the lengths of kielbasa.
In the same large mixing bowl you used for the peppers and onions, toss the pierogies with the remaining ingredients to coat, then arrange those in the center of the sheet pan. The goal is to get as many pierogies touching the surface of the pan as possible. Try not to have multiple layers of pierogies. Place the pan in the oven. After 15 minutes, try to remember to flip the pierogies over, having any that weren't touching the pan do so now. If you forget, it's not a disaster, but they'll be better if you remember.
Bake an additional 15 minutes, for a total of 30 minutes or until the pierogies are puffy and beginning to show signs of golden brown around the edges, the sausages are plump, and the onions are crisp tender. Serve immediately with a nice salad.

Nutrition Facts

Kielbasa and Pierogies Sheet Pan Meal

Amount Per Serving

Calories 327 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 5g 25%

Cholesterol 31mg 10%

Sodium 550mg 23%

Potassium 226mg 6%

Total Carbohydrates 5g 2%

Dietary Fiber 1g 4%

Sugars 2g

Protein 7g 14%

Vitamin A 25.8%

Vitamin C 55.3%

Calcium 1.5%

Iron 5.5%

* Percent Daily Values are based on a 2000 calorie diet.

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