Mix all the ingredients for the pierogi filling in a medium bowl until well blended, and set aside.
Make the Pierogis:
In a medium mixing bowl, melt the mozzarella in the microwave just until soft (about 30 seconds). Stir in the remaining dough ingredients until combined. Knead it a couple of times to form a ball.
Place the dough between two sheets of parchment paper. Use a rolling pin to roll it out to a ¼-inch thickness.
Using a 3-inch circle cutter, cut out circles from the dough. Combine any scraps, roll them out, and continue cutting until all the dough is used.
Divide the pierogi filling among the circles, then fold them over, pinching the edges to seal. Place them in the refrigerator to chill for 15 minutes.
Make the skillet:
Turn your oven's broiler to 500°F (260°C) to preheat.
In a 10-inch or larger cast-iron skillet, heat 3 tablespoons of avocado oil. Brown the pierogis on both sides for 1-2 minutes until golden, then transfer to a plate.
Add the remaining oil to the skillet, followed by the sausage. Brown for 1-2 minutes on each side.
Stir in the peppers and onions, cooking for 4-5 minutes until they start to soften.
Layer the pierogis into the skillet and sprinkle the shredded cheese on top.
Place the skillet under the broiler for 5 minutes or until the cheese is melted and bubbly.
Enjoy your skillet while it's hot.
Nutrition
Nutrition Facts
Keto Pierogi Sausage Skillet
Amount Per Serving
Calories 547Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 16g100%
Cholesterol 110mg37%
Sodium 883mg38%
Potassium 320mg9%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 2g2%
Protein 23g46%
Vitamin A 439IU9%
Vitamin C 40mg48%
Calcium 278mg28%
Iron 2mg11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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