Ingredients
Scale
- 1 – 12.84 ounce package mini pierogies
- 1/3 cup butter, melted
- 2 tablespoons chili powder
- 1/3 cup hot sauce, I used Frank’s Redhot Rajili Sweet Ginger Sauce
- 1 1/2 cups panko breadcrumbs
- Blue Cheese Sauce
- 1 cup sour cream
- 1/2 cup crumbled blue cheese
- 1/4 cup mayo
- 2 cloves garlic (minced)
- 1 tablespoon celery seed
- splash lemon juice
- salt and pepper
Instructions
- Preheat oven to 400*
- Combine melted butter, hot sauce, and chili powder in a large bowl and mix well.
- Place panko crumbs in a shallow container.
- Spray a large cookie sheet with non stick cooking spray. Set aside.
- Toss pierogies in hot sauce mixture, then dip in panko crumbs.
- Place dipped and coated pierogies on prepared cookie sheet.
- Bake in preheated oven for 20 – 25 minutes or until desired crispiness.
- Serve with Blue Cheese Dip and celery sticks.
- Blue Cheese Sauce
- Mix all ingredients throughly.