Margherita Pizza Pierogy Skewers
Prep time: 10 minutes
Total time: 35 minutes
Servings: 9
Pizza Skewers:
1 box (12.8 ounces) Mrs. T’s Mini Classic Cheddar Pierogies
3 cups cherry tomatoes
2 tablespoons olive oil, plus additional for brushing pierogies, divided
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon oregano
1-2 cups mozzarella balls (18 total)
fresh basil leaves
bamboo skewers (10 inches)
Fresh Pesto:
2 cups fresh basil
2 garlic cloves, peeled
1/2 cup olive oil
1/4 cup pine nuts
1/4 grated Parmesan cheese
salt, to taste
ground black pepper, to taste
Preheat air fryer to 400 F.
To make pizza skewers: In small bowl, combine cherry tomatoes, olive oil, salt, ground black pepper and oregano; toss to coat. Transfer tomatoes to air fryer tray or basket. Cook in air fryer 10 minutes, or until tomatoes are slightly charred; remove and set aside.
Lay pierogies on same tray or basket. Make sure not to overlap. Lightly brush each side with olive oil. Cook about 12 minutes, or until golden brown and crispy. Flip halfway through cooking.
To make pesto: In food processor, process basil; garlic; olive oil; pine nuts; Parmesan cheese; salt, to taste; and pepper, to taste, until smooth. (If preferred, use store-bought pesto.)
Add one pierogy to bamboo skewer followed by one tomato, one mozzarella ball and one basil leaf. Repeat with ingredients until each skewer is filled. Drizzle with pesto.
Visit MrsTsPierogies.com for more recipe inspiration.