1 13-ouncepackage All Natural Kiolbassa Polish Sausagessliced into ½ inch thick medallions
2small bell peppersseeded and thickly sliced
½medium yellow onionthickly sliced
⅓cupshredded cheddar cheese
Make the Pierogi filling:
In a medium bowl mix together the Pierogi filling, set aside.
Make the Pierogis:
In a medium mixing bowl melt the mozzarella in the microwave just until melted, about 30 seconds. Stir the remaining dough ingredients into the mozzarella.
Roll into a ball and knead 1 or 2 times. Place the dough between 2 sheets of parchment paper. Using a rolling pin roll the dough out to a ¼” thickness. Use a 3” circle cutter to cut circles out of the dough, mash the scraps back together and repeat until all you have left is the circles and no scraps.
Divide the filling between the circles. Fold the circles over pinching the sides together. Place in the refrigerator for 15 minutes.
Make the skillet:
Preheat oven broiler to 500° F.
Heat 3 tablespoons of the avocado oil in a 10” or larger cast iron skillet. Brown the Pierogis for 1-2 minutes per side until golden, transfer to a plate and set aside.
Add the remaining oil to the skillet along with the sausage, brown 1-2 minutes per side until browned. Add the peppers and onions to the skillet. Cook 4-5 minutes until starting to soften. Layer in the Pierogis and sprinkle the cheese over the skillet. Place under the broiler for 5 minutes until the cheese is melted. Serve immediately.
Keto Pierogi Sausage Skillet
Amount Per Serving
Calories 547Calories from Fat 432
% Daily Value*
Saturated Fat 16g100%
Vitamin A 439IU9%
Vitamin C 40mg48%
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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