Diva Tasting: Quick Perogies…

Quick Perogies

3 Cans Flaky Biscuits

2 Eggs Beaten

4 Tablespoons Vegetable Oil

4 Baking Potatoes, Peeled And Cubed

2 Cups Shredded Cheddar Cheese

¼ Teaspoon Onion Salt To Taste

Kosher Salt And Pepper To Taste

Directions

Step 1 Roll Out Each Biscuit Thin

Step 2 Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese while still hot. Season with onion salt, salt and pepper. Set aside to cool.

Step 3 Separate the biscuit dough into flat rolled rounds. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.

Step 4 To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon. Place on a serving dish. Serve with sour cream, hot sauce or dipping sauce. Makes 30

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