These Italian Baked Pierogies are a cinch to make…and they’re one heck of a tasty appetizer to serve during football season!
Like most kids, Robbie loves technology. More specifically, Robbie loves my phone. But he doesn’t want to grab my phone and play games. Instead, he grabs my phone and wants to watch videos of himself. Laura and I often use our phones to record videos of Robbie doing all sorts of cute 3-year-old stuff…and some not so cute 3-year-old stuff, too.
A few months ago, Laura took a video of Robbie throwing a temper-tantrum. This was an all out, face-flat-on-the-ground, feet-kicking, screaming fest. In fact, it was pretty similar to what I do whenever I realize all the pizza is gone. It was all we could do to keep from giggling during this tantrum, though. I mean, Robbie felt genuine angst about the fact that his favorite pajamas were dirty. But Laura and I kept looking at each other trying to hold back the laughs. We managed to resolve that tantrum, and Robbie realized that other pajamas are indeed fun, too.
Well, Robbie discovered that video on my phone recently…and he started crying. I asked him what was wrong, and he said “Robbie was upset.” I think his heart genuinely heart for his younger self. I felt terrible! I went through my photos and videos on the phone and made sure to remove that video. And as I was going through my phone, I found a ton of photos of menus. That’s my phone. Videos of Robbie and photos of menus.
Whenever Laura and I are out to eat, I enjoy just looking at the menus for unique ideas. If I come across something fun, I usually just snap a quick photo with my phone. I’ve always loved recreating dishes back home, so those photos are my reminder of fun recipe ideas. One of the ideas that jumped out this time was this one for Italian Baked Pierogies. These Italian Baked Pierogies were an appetizer at an Italian restaurant where we grabbed dinner one night, and they sounded awesome! Laura and I didn’t actually order this appetizer as I usually just opt for bread dipped in olive oil whenever we go out for Italian. But I knew I needed to recreate this idea back home!
This recipe for Italian Baked Pierogies is actually really simple. The process is very similar to frying, except these pierogies go into the oven to bake. A quick dip in an egg wash and then another quick dip in Italian breadcrumbs (with Parmesan cheese!) is all it takes to make this delicious recipe. And this one is pretty fun, too, so it’s sure to make an impression on friends and family when you serve up a tray of these Italian Baked Pierogies!
Pierogies are a classic Polish food, and you can find all sorts of recipes with various fillings and flavor combinations. My blog buddy Jeff posted a recipe for making pierogies from scratch, and I still want to try that out sometime. But for now, I just used frozen pierogies from the store. Pierogies are definitely a comfort food, and they’re delicious in their own right. But then you put an Italian spin on this classic Polish dish? Uh, awesome! Make sure to serve these Italian Baked Pierogies with some warm marinara sauce for dipping, too. College football bowl games are here, and the NFL playoffs are right around the corner. You better believe I’ll be watching as many games as possible…with a plate of these Italian Baked Pierogies by my side. Cheers, friends!
Italian Baked Pierogies
- 1 12-oz. box frozen pierogies, thawed
- 1 cup Italian breadcrumbs
- 1½ tsp dried Italian seasonings
- 1 tsp garlic powder
- 2 Tbsp Parmesan cheese grated
- ½ tsp salt
- ½ tsp black pepper
- 2 large eggs
- marinara sauce for dipping
- Preheat oven to 400°F.
- Line a baking tray with parchment paper; spray parchment with nonstick baking spray. Set pan aside.
- Using a large bowl, combine breadcrumbs, Italian seasonings, garlic powder, Parmesan cheese, salt and black pepper.
- Using a shallow dish, add eggs and whisk together lightly.
- Working with one pierogi at a time, dip both sides in the egg mixture and then dip both sides in the breadcrumb mixture. Place pierogi on prepared baking sheet. Repeat process using remaining pierogies.
- Bake for 22-24 minutes, or until tops of pierogies are golden brown. (Tip: While pierogies are baking, warm marinara sauce in microwave or on stovetop.)
- Serve pierogies hot with marinara sauce for dipping.