Mini Pierogies Sheet Pan Dinner

Close up angled view of a mini pierogie sheet pan dinner with sausage, peppers, and onions.

5 from 1 vote

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.

Prep Time5

Cook Time25

Total Time30

Course: Main

Cuisine: American

Keyword: mini pierogies

Servings:

Calories: 458kcal

Author: Monica Lensink

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.

Nutrition