K-12 Poutine Pierogies

K-12 Poutine Pierogies

Meal Contribution: 2 M/MA, 1 WGR
Serving Size:  1 Serving (3 Pieces)
Allergens: Contains Egg, Milk, Soy, Wheat


  • 3 pieces: Potato & American Cheese Pierogies w/ WG Dough – Mrs. T’s – 41164-00375
  • 2 ounces: Brown Gravy Mix – Gluten Free – Low Sodium
  • 1 ounce: Mild Cheddar Cheese Cubes – Reduced Fat
  • 1 tablespoon: 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. Spray 2” hotel pan with nonstick spray.
  3. Combine water & gravy mix in container, blend until smooth. Heat to desired temperature & pour over prepared pierogies in 2” hotel pan.
  4. Top prepared pierogies and gravy with cheese cubes. Bake at 350°F for an additional 5 minutes to soften cheese cubes.
  5. Chop fresh parsley (may substitute dried parsley) and sprinkle over pierogies before serving.
  1. Bake or steam pierogies prior to adding other ingredients.
  2. Do not overfill hotel pan to avoid pierogies from sticking together.