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