Roasted Rogies With Spicy Tomato Dip
Contributed by: NAPSA
Party On with Mini-Pierogies (NAPSA) - Miniature pierogies are just the right size for snacking-and these potato-filled pasta pockets make super finger foods for a party. Bite-sized Mrs. T's¨ 'Rogies taste especially good when they're
crisped in the oven and eaten with a topping or dip. As a change from chips, spoon guacamole
onto golden crisp 'Rogies. Or, give the minis a crusty Italian-style coating and twirl them in a
warm-n-spicy tomato dip.
Roasted mini-pierogies can also be drizzled with your favorite prepared dressing or
dip-ranch dressing and onion dip are two popular choices. Keep a few boxes of mini-pierogies in
your freezer, ready for an impromptu party or everyday snack.
For more rockin' 'Rogies recipes, send a self-addressed, stamped, business-size envelope to: Big-Time Favorites Leaflet, Mrs. T's Pierogies, PO Box 606, 600 E. Center St., Shenandoah, PA 17976-0606.
Ingredients:
- Nonstick cooking spray or vegetable oil
- 1 egg, lightly beaten
- 1/3 cup packaged Italian-flavored bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 package (12 ounces) frozen Mrs. T's Potato & Cheddar 'Rogies (mini-pierogies)
- 1 cup prepared marinara sauce
- 1/4 teaspoon red pepper flakes
Directions:
Preheat oven to 400 F.
Lightly spray a rimmed baking sheet with nonstick cooking spray or brush with oil. In a
medium-sized bowl, whisk egg with 1 tablespoon water. Combine bread crumbs and cheese in a
shallow bowl.
Coat 'Rogies first with egg mixture, then with bread crumbs; arrange on prepared baking
sheet.
Roast 'Rogies until crisp and golden, about 20 minutes.
Meanwhile, in a small saucepan, combine marinara sauce and red pepper flakes; simmer over
medium heat about 5 minutes. Serve 'Rogies with warm dip.
Serving Size: Makes 28 hors d'oeuvres
