Perogy Clam Shells

By October 10, 2017
1

Defrost the desired amount of CHEEMO Perogies (any size, any flavour).

2

Slit an opening across the upper portion of the rounded part of the perogy - creating a side pocket.

3

Pre-prep fillings from ingredients you may have in your fridge (pretty much anything you have available, or you may wish to achieve a certain taste profile).

4

Optional fillings:
Like a baked potato skin (green onion, bacon, grated mozzarella and cheddar cheese)
Blue cheese with chopped walnuts
Goat cheese with chopped almonds and dried cranberries
Cranberry sauce
Corned beef and sauerkraut, mozzarella and green onions
Goat cheese, cranberry sauce and maple syrup

5

Preheat oven to 230 °C (450 °F).

6

Place cookie sheet with the perogies into the preheated oven and bake for 10-12 minutes (larger perogies may take up to 15 minutes) to a desired brownness.

7

Remove from oven and arrange on a serving plate or tray. Dipping sauces are optional.

Ingredients

Directions

1

Defrost the desired amount of CHEEMO Perogies (any size, any flavour).

2

Slit an opening across the upper portion of the rounded part of the perogy - creating a side pocket.

3

Pre-prep fillings from ingredients you may have in your fridge (pretty much anything you have available, or you may wish to achieve a certain taste profile).

4

Optional fillings:
Like a baked potato skin (green onion, bacon, grated mozzarella and cheddar cheese)
Blue cheese with chopped walnuts
Goat cheese with chopped almonds and dried cranberries
Cranberry sauce
Corned beef and sauerkraut, mozzarella and green onions
Goat cheese, cranberry sauce and maple syrup

5

Preheat oven to 230 °C (450 °F).

6

Place cookie sheet with the perogies into the preheated oven and bake for 10-12 minutes (larger perogies may take up to 15 minutes) to a desired brownness.

7

Remove from oven and arrange on a serving plate or tray. Dipping sauces are optional.

Perogy Clam Shells