This One-Pan Dinner Turns a Freezer Staple Into a Family Favorite

A dilly sour cream sauce takes them over the top.

By
Kris Osborne
Kris Osborne
Kris Osborne
Kris has over 12 years of experience creating food content for both print and digital. Growing up in her family's restaurant set her up for a lifelong love affair with food and it’s clear why. Previously worked as a columnist on healthy snacks. Currently she can be found on Simply Recipes. 
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Published December 30, 2025
Kris Osborne
A tray of baked pierogis garnished with green onions layered over sauted vegetables

Simply Recipes / Frank Tiu
  • Cooking everything together on one sheet pan keeps prep simple and cleanup quick.
  • Steaming the pierogi at the end delivers tender interiors and crisp, golden edges.
  • Tangy dill pickles and cool sour cream add vibrant contrast to the hearty entrée.

Frozen pierogi are a grocery store go-to that my kids never seem to tire of. For years, when I was really in a pinch, I'd boil them and serve them plain or with pan-fried onions and sour cream. My kids loved it, but I always wished it was a more well-rounded meal. And if I did add veggies (or even just the onions), I always had to make those side dishes in separate pans.

The solution came to me when I saw Hetty McKinnon's recipe for sheet pan pierogi with brussels sprouts and kimchi. Like sheet pan gnocchi, the idea of cooking pierogi in the oven hadn't even occurred to me until I saw her recipe. While I love both kimchi and brussels sprouts, neither of them is an easy sell for my kids. So I came up with a version that I knew we would all love.

A sheet pan filled with arranged pierogies vegetables and garnished with green onions served next to bowls of sour cream and chopped greens

Simply Recipes / Frank Tiu

Why I Love This One-Pan Meal

My sheet pan pierogi feature kielbasa, bell peppers, and onions, and are a vibrant, family-friendly upgrade to the comfort food I loved as a Polish kid. The smoky sausage, sweet roasted vegetables, and chewy pierogi all cook together, resulting in a flavorful, balanced meal with virtually no cleanup. 

What I love most is how hands-off it is. It takes about 15 minutes of prep time, then while it's in the oven, I can read with my kids, tidy the kitchen, or (gasp!) sit down for a minute. It's a smart, fast, delicious dinner solution, and I hope it inspires you to keep a bag of pierogi in your freezer.

For the Best Frozen Pierogi

If you can get frozen pierogi from a Polish grocer, they're a top pick. However, Mrs. T's brand of pierogi is also a great option. Plus, they're widely available, budget-friendly, and have a great variety. 

Pierogis served with sausage vegetables and a dollop of sour cream in a blue bowl

Simply Recipes / Frank Tiu

Recipe Tips

  • Steaming is essential: This transforms good roasted pierogi into great ones. After 30 minutes in the oven, the pierogi have crispy, golden edges, but they can also be a bit dry. Trapping steam for those final few minutes yields a tender, chewy interior while keeping the exterior beautifully browned. I use a matching inverted sheet pan, but aluminum foil works in a pinch.
  • Don't skip the sour elements: This rich dish cries out for acid to balance everything out. The combination of tangy dill pickles and cool, creamy sour cream makes the meal complete. If you could only choose one, go for the dill pickles. If you're out of sour cream, plain Greek yogurt works, but the richness of real sour cream is hard to beat. 
  • Customize the sausage: Kielbasa is a convenient weeknight staple because it's already cooked, flavorful, and readily available. But this recipe is incredibly flexible. I've made it with great success with chorizo and turkey sausage, as well.
  • Advance planning: If you want to get a jump on dinner, the spice mix and the sour cream can be prepped up to two days ahead.
A plated serving of pierogies garnished with green onions and vegetables with a fork holding one

Simply Recipes / Frank Tiu

Sheet Pan Pierogi With Sausage

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 4 servings
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Ingredients

  • 1 1/2 teaspoons garlic powder

  • 1 1/2 teaspoons sweet paprika

  • 1 teaspoon onion powder

  • 1 teaspoon kosher salt, plus more to taste

  • Freshly ground black pepper, to taste

  • 2 large bell peppers, thinly sliced

  • 1 1/2 large onions, thinly sliced

  • 1 (9-ounce) package kielbasa, cut in half lengthwise, then into 1/4-inch-thick half moons

  • 3 tablespoons olive oil, divided

  • 2 pounds frozen potato and cheese pierogi

  • 1 cup sour cream

  • 2 tablespoons finely chopped fresh dill, plus more to garnish, optional

  • 2 to 4 good-quality dill pickles, to taste, thinly sliced

  • Thinly sliced green onions for garnish, optional

Method

  1. Preheat the oven to 400°F.
  2. Make the seasoning mix:

    In a small bowl, stir to combine the garlic powder, paprika, onion powder, salt, and several grinds of freshly ground black pepper. Set aside.

  3. Prepare the veggies and meat:

    To a large bowl, add the bell peppers, onion, kielbasa, 1 1/2 tablespoons olive oil, and 2 teaspoons of the seasoning blend. Mix until the veggies are evenly coated. Arrange the meat and vegetables in a single layer on a large sheet pan. Some overlap is inevitable.

  4. Prepare the pierogi:

    Add the frozen pierogi to the same bowl. Drizzle in the remaining 1 1/2 tablespoons olive oil and sprinkle in the rest of the seasoning blend. Toss the pierogi to coat them well, then layer them on top of the vegetables and meat, spacing them about 1/4 inch apart.

  5. Bake:

    Transfer the pan to the oven and bake for 30 minutes, flipping the pierogi halfway through.

  6. Steam the pierogi:

    Remove the pan from the oven and place an inverted sheet pan of the same size on top to create a "lid." Alternatively, cover the pan tightly with aluminum foil. Let it sit for 10 minutes to trap the steam. This allows the dry edges of the pierogi to gently steam and become pleasantly chewy.

  7. Make the dilly sour cream:

    While the pierogi steam, in a small bowl mix the sour cream, dill, and salt to taste until well combined.

  8. Garnish and serve:

    Scatter each serving with thinly sliced pickles, and serve with dilly sour cream, along with additional fresh dill and green onions, if desired.

    Refrigerate leftovers in an airtight container for up to 3 days. Reheat in 30-second increments in the microwave.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
905 Calories
55g Fat
83g Carbs
23g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 905
% Daily Value*
Total Fat 55g 70%
Saturated Fat 17g 83%
Cholesterol 90mg 30%
Sodium 2372mg 103%
Total Carbohydrate 83g 30%
Dietary Fiber 4g 15%
Total Sugars 11g
Protein 23g
Vitamin C 66mg 331%
Calcium 208mg 16%
Iron 4mg 24%
Potassium 737mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.