Sheet Pan Sausage, Peppers, & Pierogies
Today’s easy Sheet Pan Sausage, Peppers, & Pierogies dinner is straight up comfort food on a pan.
Servings 6
Equipment
Ingredients
– for the sausage & veggies
- 14 oz Polska kielbasa or smoked sausage cut into chunks
- 2 medium yellow onions cut into eighths
- 2 medium sweet bell peppers sliced into thick strips
- 8 oz white or baby bella mushrooms halved
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano
- ¼ teaspoon crushed red pepper optional
- Sea salt to taste
- Black pepper to taste
– for the pierogies
- 2 16 oz packages frozen pierogies of choice I used roasted garlic
- 2 tablespoon butter melted
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper optional
Instructions
- Line two rimmed sheet pans with foil, and spray each pan with cooking spray. Preheat oven to 400 degrees.
- Cut up the kielbasa and scatter it on one of the prepared sheet pans.
- Cut up the onions, mushrooms, and peppers and place in a large bowl. Drizzle the veggies with olive oil, then season them with Italian seasoning, oregano, sea salt, crushed red pepper, & black pepper. Toss to coat.
- Add the seasoned veggies to the baking sheet with the kielbasa, spreading everything out in a single layer.
- Dump the frozen pierogies into the same bowl you used for the veggies. Season them with Italian seasoning, crushed red pepper, and garlic powder. Quickly drizzle on the melted butter, and immediately toss to coat.
- Arrange the seasoned pierogies in a single layer on the second prepared sheet pan.
- Move both pans to the oven and bake at 400 degrees for 20 minutes. Stir the veggies and flip over the pierogies, then swap baking sheets between oven racks.
- Bake at 400 degrees for another 10 minutes, or until pierogies are browned and puffy and sausage is nicely browned.
- Remove pans from the oven, and stir up the kielbasa & veggies. Serve the pierogies topped with sausage and veggies.
Notes
My pierogies got more browned on the bottom than the top, since I moved their pan to the lower rack after the first 20 minutes. If yours look a little lighter on top, check the bottoms before concluding they aren’t yet done — I flipped them over in photos to show you how mine browned underneath.