Tre Stelle® Parmesan Crusted Perogies with a Roasted Onion Dip
Crunchy roadhouse-style baked perogies are a satisfying snack or app ~ the roasted onion Parmesan dip is delectable!Prep Time:
30 minutes Ready In:
30 minutes or less Serves:
Makes approximately 25 perogies
Dip: 2 large onions (preferably Vidalia) 3 cloves garlic, unpeeled 1 tbsp | 15 mL olive oil 1 tsp | 5 mL balsamic vinegar salt and freshly ground black pepper to taste 1 cup | 250 mL unflavoured Greek yogurt 1/2 cup | 125 mL sour cream milk to thin dip (optional) 1 pkg | 905 g frozen perogies 1/4 cup | 60 mL butter, melted 3/4 cup | 175 mL Italian seasoned breadcrumbs 1 cup | 250 mL Tre Stelle® Parmigiano Reggiano Cheese, grated Additional Tre Stelle® Parmigiano Reggiano Cheese, grated to sprinkle on perogies before baking
Preheat oven to 375ºF (190ºC). Peel and chop onions and add to a large baking pan, add unpeeled garlic and drizzle with olive oil, balsamic vinegar, salt and pepper. Roast uncovered for 20 minutes. Remove from oven, stir and cover with foil – bake for an additional 20 minutes or until onions begin to caramelize. Remove from oven and cool. Squeeze garlic from peel and place in a food processor; add onions and whirl until smooth. Add yogurt and sour cream; season with additional salt and black pepper and thin with a little milk if dip is too thick. Cover and refrigerate until ready to use. Boil perogies in a large saucepan of salted water for approximately 5 minutes or until cooked through. Drain and place back into saucepan; add melted butter and stir with a wooden spoon (being careful not to break perogies) until perogies are coated. To a shallow bowl add breadcrumbs and 1/2 cup of Parmigiano Reggiano Cheese and dredge each perogy until completely covered. Place on a baking sheet sprayed with non-stick cooking spray 1” apart. Sprinkle with remaining 1/2 cup of Parmigiano Reggiano Cheese. Bake for approximately 12 - 15 minutes or until perogies are golden. Remove from oven and serve.