Mini Pierogies Sheet Pan Dinner
Tender Mini Pierogies mingle with a deliciously flavorful sauce, vibrant onion and pepper, and crisp chicken sausage for a 30 minute sheet pan meal that’s almost completely hands-off. This is a life-saver for crazy busy nights when you just need dinner done fast!
Mini Pierogies, Max Flavor
Who is here for all the extra easy recipes? As we head into yet another crazy busy time of year, with warmer weather, end-of-school this, and end-of-season that, if there’s a way for me to get family dinner done in less than 30 minutes, you can bet I’m into it.
Born and raised outside of Pittsburgh, pierogies were a staple of our everyday meals — yet they also flexed effortlessly to a holiday dinner tradition. Basically, we ate a lot of pierogies, and we liked it, haha.
We didn’t eat many pierogies for the first three years of my son’s life, mostly because we lived overseas and didn’t have ready access to convenient frozen brands like Mrs. T’s, but now that we’re back on US soil where I can buy them in virtually every grocery store freezer aisle, they’ve become one of both kids’ favorite stand-bye meals.
For this recipe, we’re using extra adorable mini pierogies and amping up the flavor by tossing them in a quick sauce before they bake up in the oven to tender interior, slightly crisp exterior perfection.
Why We Love It
- Quick, easy, and hands-off. This sheet pan meal is done in 30 minutes, 20 of which is completely hands-free. You can wash out the one bowl required, then tackle that mountain of permission slips in the backpacks.
- Protein, vegetables, carbohydrate in one. This is simple but gets the job done in terms of having a bit of everything all cooked together with no separate planning required.
- The sauce! It’s pretty amazing the difference a sauce of essentially two ingredients can make.
Related: Sheet Pan Chicken Sausage and Peppers
The inspiration for this recipe came from another mini pierogie sheet pan meal published at The Kitchn, but I wanted to add protein and make several other swaps.
Ingredients & Substitution Notes
Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.
- Mini frozen pierogies. You can use any filling variety, though I’m partial to a classic potato and cheddar pierogy myself. As for brands, I’ve tested this with both Mrs. T’s and Wegman’s pierogies and liked both results.
- Chicken sausage. Kielbasa is a great swap. Be sure to use a fully-cooked sausage for this, because we’re really just warming and crisping the edges a bit. We like a mild or sweet Italian-style sausage, but if you prefer one with more heat or a different flavor profile, they’re pretty widely available. And of course you could omit the sausage entirely to make this vegetarian-friendly.
- Veggies. Onion and 1 or 2 bell peppers, any colors, each chopped into bite-sized chunks. Personally, I’m partial to the color and subtle sweetness of a medium red onion or a couple of shallots. Broccoli florets, asparagus, or Brussels sprouts would also work well.
- For the sauce: extra virgin olive oil, whole grain mustard (can sub Dijon), apple cider vinegar (can sub red wine vinegar or lemon juice), kosher salt, and black pepper.
- Fresh Italian parsley is an optional but attractive garnish.
Need to make it even more enticing for little ones? A sprinkle of Parmesan cheese over individual servings doesn’t hurt!
How To Bake Mini Pierogies
As a life-long consumer of boiled pierogies, I was skeptical that baked pierogies could ever work. That is, of course, until I actually tried it myself. Turns out, a humble baking sheet can deliver pierogies every bit as tender and pillow-y on the inside as their boiled counterparts, and they develop very slightly crisp dough edges, which only add to the heavenly total effect.
To bake mini pierogies, you’ll want to first be sure they are well-coated in some type of light sauce before you pour them onto the pan — in this case, we’re using a mix of olive oil, whole grain mustard, apple cider vinegar, salt, and pepper. Then they really just need about 20 minutes in an oven at 400 degrees F to bake up to ready-to-eat perfection.
Pro Tip
For this recipe, give the veggies and sausages about a 5 minute head start in the oven, and try to spread everything out in one even layer if possible. This ensures the veggies are tender and the sausage is crisp at the same time the pierogies are heated through.
Serving Suggestions
I really do serve this as a one-pan meal on super busy nights, no sides required, except perhaps tossing a few apple slices or other fruit on kids’ plates, as well. If you’re looking to stretch it out a bit, however, the flavors go well with simple salad greens tossed in Italian dressing or a small bowl of roasted garlic green beans or roasted broccolini.
A Note on Yield
This recipe feeds my family of four, with two little kids, though we are often subtly edging each other out for the last few pierogies. If your kids are bigger and hungrier, I’d plan to use 1.5 boxes of mini pierogies. Keep the other ingredient amounts the same unless you are fully doubling the pierogie volume.
Storage & Reheating
Leftover mini pierogies make an easy and tasty all-in-one lunch!
- Storage: Extra portions keep very well for 3-4 days. Store in any airtight container in the fridge. (These are our favorite meal prep boxes!)
- Reheating: Warm everything together in the microwave or over medium-low heat in a small saucepan. Just 1-2 minutes usually does the trick.
Related Recipes
If you like this recipe, you’ll probably also enjoy my skillet sausage and pierogies — one of my son’s favorite dinners. For more super easy one-pan meals, try my sheet pan chicken sausage and veggies, sheet pan shrimp and veggies, rosemary garlic sheet pan salmon, or sheet pan chicken gyros next.
If you try these Sheet Pan Pierogies, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
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Mini Pierogies Sheet Pan Dinner
Ingredients
- 1-2 bell peppers any color
- 1 small onion any color
- 4 links chicken sausage
- 2 Tablespoons olive oil divided
- kosher salt and black pepper
- 1 box (12.84 ounces) miniature pierogies
- 1 Tablespoon whole grain mustard
- 1 teaspoon apple cider vinegar
- parsley for sprinkling
Instructions
- Preheat oven to 400 degrees F.
- Seed the bell pepper and chop into 1” chunks. Peel the onion and chop into chunks, as well. Slice the chicken sausage into coins 1”-2” in length.1-2 bell peppers, 1 small onion, 4 links chicken sausage
- Combine the chopped pepper, onion, and sausage in a medium bowl and toss with 1 Tablespoon olive oil, 1/2 teaspoon salt, and about 1/8 teaspoon black pepper. Spread this mixture out on a large rimmed sheet pan and place in the oven for 5 minutes. (Line the pan with parchment paper for the easiest clean-up.)2 Tablespoons olive oil, kosher salt and black pepper
- While the veggies start roasting, place the mini pierogies, still frozen, in the same bowl. Drizzle with 1 more Tablespoon olive oil plus the mustard, vinegar, another 1/2 teaspoon salt, and another 1/8 teaspoon black pepper. Stir well to coat.1 box (12.84 ounces) miniature pierogies, 1 Tablespoon whole grain mustard, 1 teaspoon apple cider vinegar
- After the veggies have been in for 5 minutes, add pierogies to the sheet pan and return to the oven. Cook for another 18-20 minutes, until pierogies are golden-brown, the pierogies and veggies are tender, and the sausage is hot and crisp on the edges.
- Sprinkle with parsley and serve.parsley
Notes
- Sauce Swaps: You can substitute Dijon mustard for the whole grain, and red wine vinegar or lemon juice for the apple cider vinegar, if you like.
- Useful Tools (affiliate links): Sheet Pan | Mixing Bowls | Parchment Paper | Oven Thermometer
- Yield: This recipe feeds my family of four, with two little kids, though we are often subtly edging each other out for the last few pierogies. If your kids are bigger and hungrier, I’d plan to use 1.5 boxes of mini pierogies. Keep the other ingredient amounts the same unless you are fully doubling the pierogie volume.
- Storage: Extra portions keep very well for 3-4 days. Store in any airtight container in the fridge. Reheat everything together in the microwave or over medium-low heat in a small saucepan. Just 1-2 minutes usually does the trick.
