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Sheet pan pierogis
Sheet pan dinner topped with beer cheese 🍻🤌
Ingredients
1 headcabbage, chopped
397 gsmoked sausage, sliced
12frozen pierogis
1/4 tsponion powder
1/4 tspgarlic powder
1/4 tspitalian seasoning
1/8 tspsmoked paprik
olive oil
Beer cheese1/2 cupCruzcampo beer
1/4 cupbroth
1/8 tspchicken bouillon
113 glactose-free cream cheese
1 cupsharp cheddar cheese
1 tspcornstartch
1/2 tsponion powder
1/2 tspgarlic powder
salt and freshly ground black pepper
Method
Preheat oven to 425°F. Chop up your cabbage, slice your sausage and load it into a bowl. Generously coat with olive oil, add in your seasonings and mix.
Cook for 30 minutes at 425°F.
Timer · 30 min
While this is cooking, create the beer cheese by adding all the ingredients into a pot and heating on medium heat. Heat until everything is melted and well combined. Be careful with the chicken bouillon—you want to avoid oversalting this. You can adjust the thickness of the sauce by adding more beer or bone broth.
To serve, load your cabbage, smoked sausage and pierogies into a bowl. Top with some beer cheese and additional bacon pieces.
Notes
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