Kielbasa and Pierogies Sheet Pan Meal
Easy and flavorful one-pan dinner featuring roasted kielbasa, vegetables, and crispy pierogies – perfect for weeknights.
Equipment
- 1 Mixing bowl Large
- 1 Oven Preheated to 400°F
- 1 Sheet pan Lined with parchment or greased
Ingredients
Main ingredients
- 2 packages (14 oz each) Kielbasa Hillshire Farms brand preferred
- 2 medium Onions peeled and sliced into ½-inch strips
- 12 Baby bell peppers or 2 large bell peppers cut into ½-inch strips
- 1 tablespoon Olive oil
- ½ teaspoon + 1 teaspoon Kosher salt divided
- ½ teaspoon Black pepper freshly ground
- 24 Frozen pierogies
- 2 tablespoons Canola or peanut oil
- 1 tablespoon Chili powder
- 2 teaspoons Tabasco sauce or preferred hot sauce
- ½ teaspoon Granulated garlic or garlic powder
- ½ teaspoon Granulated onion or onion powder
- Mustard (optional for serving) grainy Dijon, smooth Dijon, or spicy brown
Instructions
Instructions
- Preheat your oven to 400°F and grease or line a large sheet pan with parchment paper.
- Slice the kielbasa into ½-inch thick rounds.
- In a large bowl, toss kielbasa, onions, and bell peppers with olive oil, ½ teaspoon salt, and pepper until evenly coated.
- Spread the mixture on one side of the sheet pan and bake for 15 minutes.
- In a separate bowl, toss frozen pierogies with canola oil, remaining 1 teaspoon of salt, chili powder, Tabasco, garlic powder, and onion powder.
- After 15 minutes, remove pan from the oven, push vegetables to one side and arrange the pierogies on the other side.
- Bake for another 15 minutes, flipping pierogies halfway through cooking for even crisp.
- Pierogies should be golden brown and puffed, kielbasa should be plump, and veggies tender. Remove from oven.
- Serve immediately with mustard of your choice.
- Store leftovers in the fridge and reheat in skillet or microwave as needed.
Notes
Serve warm with mustard and a side salad for a complete meal. Leftovers are great for meal prep.