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Crispy 'Rogies With Guacamole

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.


  • 1 package (12 ounces) frozen Mrs. T's Jalape­o & Cheddar 'Rogies or Potato & Cheddar 'Rogies (mini-pierogies)
  • Nonstick cooking spray or vegetable oil
  • 1 ripe Hass avocado, halved, pitted and peeled
  • 2 tablespoons diced tomato or sweet red bell pepper
  • 1 tablespoon minced onion
  • 1 teaspoon minced jalape­o pepper (optional)
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice


Preheat oven to 400 F.

Place frozen 'Rogies on a rimmed baking sheet; lightly spray both sides with nonstick cooking spray or brush lightly with oil. Bake until crisp and golden, about 20 minutes.

Meanwhile, in a small bowl, mash avocado (makes about 3/4 cup); stir in tomato, onion, jalape­o pepper, salt and lime juice.

Transfer 'Rogies to a platter; spoon 1 heaping teaspoon guacamole on each one.

Serving Size: Yield: 28 Hors d'Oeuvres

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