Sheet Pan Pierogie and Smoked Sausage Dinner

Est. Cost: $19.22 | $4.81 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

Pillowy potato pierogies roast on a single sheet pan with smoky beef sausage, sweet peppers, and onions, then finish under a blanket of melted sharp cheese. One pan carries the whole dinner, and the cleanup is almost nothing.

Ingredients

Directions

Step 1: Heat the oven to 425 degrees and line a large rimmed sheet pan with parchment paper.

Step 2: Cut the rope sausage on a sharp angle into half-inch coins.

Step 3: Slice the onion and bell peppers into thin strips.

Step 4: Toss the sausage, pierogies, onion, and peppers with the olive oil directly on the sheet pan.

Step 5: Season with the garlic powder, salt, and black pepper, then spread everything into a single layer with a little space around each pierogie.

Step 6: Roast for 25 to 30 minutes, tossing once at the halfway mark, until the pierogies are golden and blistered and the sausage coins have browned at the edges.

Step 7: Turn off the oven, scatter the cheese over the hot pan, and return it for 3 minutes, just until melted.

Step 8: Scatter the parsley over top and serve straight from the pan.

Chef's Tip: Cutting the sausage on a sharp angle gives you more surface area against the hot pan, which means more browned edges in the same amount of time. Smoked rope sausage comes fully cooked, so you are chasing color and crisp texture rather than doneness. Give the pierogies room to breathe, because crowding steams them instead of crisping the edges, and melt the cheese in the residual heat of the turned-off oven rather than under the broiler to keep it creamy instead of greasy.

Save by using Clipping the digital offer on the pierogies and rounding the order out to the purchase minimum with pantry staples you already need and Serve with A crisp green salad and a spoonful of sour cream on the side.