Buttery Ranch Pierogies

Buttery Ranch Pierogies

Meal Contribution: 1 M/MA, 1 WGR, 1 VEG-O
Serving Size: 1 serving (6 pieces)
Allergens: Contains Egg, Milk, Soy, Wheat


  • 6 pieces: Potato & American Cheese Mini Pierogies w/ WG Dough
  • 1 tablespoon: Unsalted Butter
  • 1 teaspoon: Ranch Dressing Mix
  • ½ cup: Sliced Onion (Optional)
  • 1 sprig: Fresh Parsley


Preparation Instructions:
  1. Preheat oven to 400°F. Spray sheet pan with nonstick cooking spray. In a large bowl, toss pierogies with olive oil making sure to coat evenly. Arrange pierogies on full size sheet pan. Bake 15 minutes until golden brown and puffed.
    **Alternate cooking method - Steam for 7-10 minutes in perforated hotel pan with liner.
  2. Melt butter.
  3. Add powdered ranch dressing mix to melted butter. Blend thoroughly with a whisk. Combine ranch butter with prepared pierogies in 2” hotel pan.
  4. Finely chop fresh parsley (may substitute dried parsley) and sprinkle over pierogies before serving.
    Optional: Slice raw onion. Steam or sauté to thoroughly cook. Combine onions with ranch butter pierogies.
  1. Bake or steam pierogies prior to adding other ingredients.
  2. Do not overfill hotel pan to avoid pierogies from sticking together.