Crispy Baked Pierogies with Broccoli Pesto
User Reviews
4.8
26 reviews
Excellent
Crispy Baked Pierogies with Broccoli Pesto
Report
Is there anything better than a Pierogy Recipe where it’s crispy on the outside, and pillowy soft on the inside? Slathered with a no-bake easy Broccoli Pesto sauce and sprinkled with Pine Nuts and Parmesan, it makes the perfect meal or side to any entrée!
Share:
Ingredients
- 1 Pierogies Broccoli and Cheddar or your favorite flavor, Mrs. T’s; box
- 1 Tablespoon olive oil
Broccoli Pesto:
- 1/2 cup broccoli
- 1 garlic clove
- 1/4 teaspoon salt
- 2 Tablespoons fresh herbs basil or oregano or your favorite
- 2 Tablespoons pine nuts
- 1/3 cup olive oil
- 1/4 cup Parmesan Cheese
To Serve:
- Parmesan Cheese to taste
- chili flakes to taste
- pine nuts to taste
- fresh herbs to taste
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!
Genuine Reviews
User Reviews
Overall Rating
4.8
26 reviews
Excellent
Other Recipes
You'll Also Love
