1 1 lb. package of Dearborn Brand Kielbasa
1 sweet onion, halved, and cut into 1/2-inch thick strips
2 large bell peppers, stemmed, seeded and cut into 1/2-inch thick strips
2 tablespoons of olive oil
1 tablespoon of kosher salt
1 tablespoon freshly ground black pepper
2 packages of Dearborn Brand pierogi (flavor of your choice)
- Preheat oven to 400°F.
- Cut the kielbasa into 4-6 inch lengths and arrange around the outside of the sheet pan. Toss the onions and bell peppers with the olive oil, kosher salt, and black pepper in a large mixing bowl then use your hands or tongs to move it to the pan, depositing it between the lengths of kielbasa.
- In the same large mixing bowl you used for the peppers and onions, toss the pierogi with the remaining ingredients to coat, then arrange those in the center of the sheet pan. Try not to have multiple layers of pierogi. Place the pan in the oven. After 15 minutes, try to remember to flip the pierogi over, having any that weren’t touching the pan do so now.
- Bake an additional 15 minutes, for a total of 30 minutes or until the pierogi are puffy and beginning to show signs of golden brown around the edges, the kielbasa is plump, and the onions are crisp tender. Serve immediately and enjoy.