Sheet Pan Sausage and Pierogis

"Look in the refrigerator, I think we have some polish sausage. Can you make something for dinner with that?"  That was the request I got last week.  So I found some kielbasa and Pierogis and I searched for a recipe with them both in it and this is what I found.  

The spice flavor was very tasty and it all came together so easily.  If I am following my Registered Dietician Daughters advice our dish has PCC- Protein, Color and Carbs!  I did cut the recipe below in half since it was just the hubby and me for dinner. 

Ingredients

2- 14 ounce packages Kielbasa (I like Hillshire Farms brand because it's readily available)

2 medium onions peeled, halved, and cut into 1/2-inch thick strips

12 baby bell peppers or 2 large bell peppers, stemmed, seeded and cut into 1/2-inch thick strips

1 tablespoon olive oil

1/2 teaspoon plus 1 teaspoon kosher salt divided

1/2 teaspoon freshly ground black pepper

24 frozen pierogies (Mrs. T's)

2 tablespoons canola oil

1 tablespoon chili powder

2 teaspoons Tabasco or preferred hot sauce

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Instructions

Preheat oven to 400°F.

Cut the kielbasa into 4-6 inch lengths and arrange around the outside of the sheet pan. Toss the onions and bell peppers with the olive oil, 1/2 teaspoon of kosher salt, and black pepper in a large mixing bowl then use your hands or tongs to move it to the pan, depositing it between the lengths of kielbasa.

In the same large mixing bowl you used for the peppers and onions, toss the pierogis with the remaining ingredients to coat, then arrange those in the center of the sheet pan. The goal is to get as many pierogis touching the surface of the pan as possible. Try not to have multiple layers of pierogis.

Place the pan in the oven. After 15 minutes, try to remember to flip the pierogis over, having any that weren't touching the pan do so now. If you forget, it's not a disaster, but they'll be better if you remember.

Bake an additional 15 minutes, for a total of 30 minutes or until the pierogis are puffy and beginning to show signs of golden brown around the edges, the sausages are plump, and the onions are crisp tender. Serve immediately with a nice salad.

Recipe Credit: Foodie with Family