Artichoke and Sun-Dried Tomato Pesto Mini Pierogies

Artichoke and Sun-Dried Tomato Pesto Mini Pierogies


  • 1 bag Mini Classic Cheddar or your favorite variety of Mrs. T's® Mini Pierogies
  • 2 pounds asparagus, cut into ½ inch pieces
  • 1 pound mushrooms, sliced
  • 2 medium onions, sliced
  • ¼ cup olive oil
  • ½ cup hot water, if needed
  • Salt and pepper to taste
Pesto Sauce:
  • 14 ounces artichoke hearts, drained
  • 1 cup sun-dried tomatoes, packed in olive oil
  • 1 ½ cups Pecorino Romano cheese
  • ¾ cup olive oil


  1. In a skillet over medium-high heat, heat ¼ cup olive oil. Sauté onions, asparagus, and mushrooms until browned.
  2. Place pierogies in boiling water for 3 to 5 minutes; drain.
  3. Mix pierogies in with the vegetables.
  4. Add pesto sauce to pierogy mixture. If it looks a little thick, add ½ cup of hot water to thin the pesto.
Pesto Sauce:
  1. Add all ingredients to a food processor.
  2. Pulse until well combined, scraping the sides as necessary; set aside.
  1. Optional: Use your favorite jarred pesto sauce.
Mini Size Pierogy Mini Size Pierogy
Product Used In This Recipe


Mini Classic Cheddar

You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.

Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!