Ingredients
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1 (12.84 oz) pkg mini Cheddar pierogies, thawed
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4 tbsp prepared pesto, at room temperature, divided
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1/2 cup light sour cream
Steps
1
Preheat oven to 350°F. Line a large baking sheet with parchment paper. In a large bowl, toss the pierogies with 2 tbsp pesto. Arrange pierogies on the baking sheet in a single layer. Bake 15 min., until heated through.
2
In a small serving bowl, stir together the sour cream and remaining 2 tbsp pesto. Arrange pierogies on a large serving platter and serve with sour cream mixture.
