Pizza Perogies

Pizza Perogies is almost identical to our Pizza Pockets recipes. We went from one extreme to the other (big pizza pops to small perogies) but both are delicious. Turns out that the timing of this recipe was pretty perfect because our Pizza Perogies are a wicked Stampede Recipe also!

Pizza Dough Ingredients

• 4 Cups Flour

• 1.5 Cups Warm Water

• 1/4 Cup Olive Oil

• 2 Tsp. Yeast

• 2 Tsp. Sugar

• 1 Tsp. Salt

Pizza Ingredients

• 1 Cup1 Shredded Cheese (Mozza & Parmesan is recommended)

• 1 Cups Pizza Sauce

• 1 Cups Assortment of Pizza Meats

• 1 Cup Sliced Mushrooms

• 1/2 Cup Sliced Red Onion (add more veggies if you desire, green pepper etc)

• 1/2 Cup Fresh Parsley, chopped

• 1 Egg

• 4 Tbsp. Garlic, minced

• 2 Tbsp. Coarse Salt

• 1 Tbsp. Margarine

• 2 Tsp. Oregano

• 2 Tsp. Salt & Pepper

• Cooking Spray

Directions

• Prep the dough a couple hours ahead of time to get the most out of the rising dough.

• Sprinkle the yeast into the measuring cup of warm water and allow it to sit until bubbles form. Approx. 5 minutes. After the 5 minutes, whisk together then pour into a large bowl.

• Add in the oil, sugar and salt then finally the flour in a seperate bowl. Combine then stir and mix until sticky dough forms.

• Kneed the dough into a large ball, cover with a tea towel and set in the fridge for 1 hour. Remove from fridge, lightly punch down the dough and then cover and place back un thr fridge until needed.

• Preheat oven to 350F degrees. Spray 2 baking sheets with cooking spray and set aside. Grab the dough from the fridge and separate out into 2 balls. Sprinkle flour out onto a clean/dry counter top and roll out the balls 1 at a time. Sprinkle flour onto the dough ball and rolling pin if necessary.

• Roll out the dough until it is about 1/8 inch thickness and using a glass cup, create round shapes from the dough and cut out then set onto the sprayed cooking sheets. Repeat until all dough is gone.

• Once all the dough is prepped, in a medium frying pan on the stove, saute the vegetables with the margarine and salt/pepper. Set aside.

• Now it is time to dress/fill your pizza perogies. Starting with the sauce, sauce up each of the dough circles with desired amount of sauce. Yes the whole circle! But leave about 1cm along the edges for when we fold them over. Sprinkle garlic over top of the sauce.

• Sprinkle with oregano and a little more salt/pepper.

• Add desired amounts of meat, veggies and cheese now.

• Grabbing the edges of the circle, grab 1 side of the circle and fold it over and pinch together well with the other side sort of creating a 1/2 moon. Ensure each pocket is sealed properly. Repeat for all. Use a fork to lightly press down on the edges.

• Now crack and whisk the egg then egg wash the tops of all pizza perogies. Sprinkle coarse salt lightly on the top of each.

• Bake for 20-30 minutes or until tops are golden brown. Remove from the oven and allow to sit 2-3 minutes before serving/eating to allow for the cheese to cool slightly so it doesn’t burn your mouth when you go to take your first bites.

• Sprinkle with fresh chopped Parsley.

• Serve with marinara sauce or ranch and close your eyes to truly pretend you are at the stampede!