I had totally different plan for recipes this week then realized it was Super Bowl weekend! I feel so bad for posting this late. I am still trying to figure out my schedule for preparing the recipes, photos, and writing. Thank you for your patience!
Now on to what you came here for, the pierogi! I created 3 recipes for tonight’s game. First is a Loaded Baked Potato Pierogi. This was created from my easy potato pierogi filling with sour cream, bacon bites, and scallions on top.
I think melted cheddar cheese would be great on this as well. I will definitely try that next time!
The second recipe is a Breaded Cheese Pierogi with pizza dipping sauce. This recipe was inspired by a sub shop I use to work at in college. They had every and anything you can image to through in the deep fryer! My favorite was the breaded ravioli. This is the same idea but with a pierogi.
1 container ricotta cheese
1 bag of shredded mozzarella
Fill each pierogi with 1 tablespoon of ricotta cheese and 1 tablespoon shredded mozzarella. This should make 2-3 dozen depending how big you make the pierogi.
2 large eggs
3/4 cup panko bread crumbs
1/2 cup grated parmesan cheese
1 1/2 teaspoon italian seasoning
1/2 teaspoon garlic powder
1 jar of pizza sauce
- Preheat oven at 425 F.
- Beat 2 large eggs in a shallow bowl.
- Mix dry ingredients in a separate bowl.
- Dip pierogi in eggs then coat with bread crumb mixture.
- Place pierogi on parchment paper and bake for 15-20 minutes or until golden.
- Heat pizza sauce in a medium sauce pan and set a side for dipping.
The third recipe is a Buffalo Chicken Filling. I made a homemade buffalo sauce I found on Cassy Joy’s Fed and Fit blog but if you have a favorite buffalo sauce you’d rather use, go for it.
Buffalo Chicken Filling
2 tablespoons unsalted butter
2 pounds boneless skinless chicken breasts
Salt and pepper
1/2 cup buffalo sauce
- In a medium pan that has a cover, heat over medium heat and add butter.
- Season each side of the chicken breasts with 1/2 teaspoon of salt and pepper.
- When butter is melted, add chicken to the pan and cook on till they start to brown. ( about 4 minutes on each side)
- Add water to cover the chicken then add lid to pan.
- Let chicken simmer for 20-30 minutes or till it is easy to pull chicken apart.
- Place chicken in a large bowl and shred with two forks. If you have a food processor, use that to ground up the meat. These smaller pieces with be easier to add to the pierogi dough.
- Add buffalo sauce and mix. Set aside till cools to room temperature before filling.
Optional toppings are blue cheese, ranch, bacon, celery, and whatever else you like to add to your buffalo chicken.
I hope you enjoyed the super bowl and liked the outcome of the game. If you hated the game at least there was Gaga!