Sponsored byMrs. T's Pierogies

Recipe: Easy Mini Pierogy & Veggie Sheet Pan Dinner

published Mar 29, 2019
Easy Mini Pierogy & Veggie Sheet Pan Dinner
Jump to Recipe
Post Image
Credit: Christopher Broe

When you’ve wrapped up a busy workday and are just starting to think about what to serve for dinner, look no further than the most humble of baking equipment you have in your kitchen, the sheet pan. It’s your ticket to an easy dinner made up of cheesy pierogies and crisp-tender veggies, all tossed together with a sauce that comes together with just three pantry staples and some salt and pepper.

One-Pan Magic

The star of this sheet pan dinner is Mrs. T’s Mini Classic Cheddar Pierogies, which are cute little pasta pockets stuffed with the stuff you love: creamy potatoes, sharp cheddar cheese, and big flavor. These little one-bite pouches can be sautéed, fried, boiled, baked, or grilled—and they’re the perfect ingredient for sheet pan cooking. They can be baked straight from the freezer and will emerge from the oven all puffy and crisp on the outside, and with a fluffy, cheesy filling that’s comforting and delicious on the inside.

To make this a full meal—with a big portion of veggies—diced orange bell pepper, red onion, broccoli florets, and an apple are all roasted together on the same baking sheet. Everything’s tossed with a simple pantry sauce of olive oil, whole-grain Dijon mustard, and white wine vinegar right at the beginning so that once dinner’s in the oven, you can relax and get back to that streaming series you’ve been binge-watching. Eighteen minutes and one stir later, and dinner is done!

Easy Mini Pierogy & Veggie Sheet Pan Dinner

Prep time 10 minutes

Cook time 18 minutes to 20 minutes

Serves 4


  • 1 (12.84-ounce) package

    Mrs. T’s Mini Classic Cheddar Pierogies (do not thaw)

  • 3 cloves

    garlic, smashed

  • 1

    medium red onion, cut into 1 1/2-inch pieces

  • 1

    large apple (such as Honeycrisp), cored and cut into 1 1/2-inch pieces

  • 1

    medium orange bell pepper, cut into 1-inch pieces

  • 8 ounces

    broccoli florets

  • 2 tablespoons

    olive oil

  • 1 tablespoon

    whole-grain Dijon mustard

  • 1 teaspoon

    white wine vinegar

  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper, plus more for serving


  1. Arrange a rack in the middle of the oven and heat to 400°F. Line a rimmed baking sheet with parchment paper.

  2. Place the Mrs. T’s Mini Classic Cheddar Pierogies, garlic, onion, apple, bell pepper, and broccoli on the baking sheet. Place the olive oil, mustard, vinegar, salt, and pepper together in a small bowl and whisk to combine. Pour over the pierogies and vegetables. Toss gently to combine, then spread into an even layer.

  3. Roast, stirring halfway through, until the pierogies are golden-brown and the vegetables are tender, 18 to 20 minutes total. Serve with more black pepper sprinkled on top, if desired.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.