Baked Pierogi Loaded with Potatoes Bacon and Cheddar
Serving Size / Yield
- 1 can of bisect dough
- 3 large potatoes, boiled and cubed.
- 8-oz. sharp cheddar
- ¼ lb. cooked bacon, crumbled
- 2 tsp. olive oil
- 1 tsp. salt
- 1 tsp. pepper
- 1 egg, beaten
Preheat the oven to 400 degrees.
Separate the biscuit dough into 8 rounds. Rolle each biscuit out until it is about six inches in diameter.
Combine the potatoes, bacon, cheddar, oil, salt and pepper in a mixing bowl.
Spoon out a portion of the mixture onto each of the biscuit rounds. Fold the dough in half and pinch corners with a fork.
Place the pierogi on a greased baking sheet and coat in an egg-wash. Bake the pierogis for 12-15 minutes or until golden brown