Smooth, firm, creamy white pasta shell filled with mashed potatoes and processed American cheese suitable for School lunches as set by Government Regulations.
 
Preparation instruction: Sauté: Sauté frozen pierogies in skillet with butter or oil on medium heat. Turn occasionally until golden brown, approximately 8 minutes on each side.Boil: Bring 2 quarts of water to boil. Add frozen pierogies and heat for 5-7 minutes (DO NOT wait for water to re-boil); drain. Top with butter and sautéed onions.Bake: Preheat oven to 400°F. Spray cooking sheet and both sides of pierogies with non-stick cook spray. Bake 18-20 minutes until golden brown and puffed, turning ½ way through bake time.   Convection Oven: Preheat oven to 350°F. Spray cooking sheet and both sides of pierogies with non-stick cook spray. Bake 16-18 minutes until golden brown and puffed, For best results turn pasta turn ½ way through bake time.                                  Deep Fry: Preheat oil to 350°F.  Place frozen pasta in oil for 4 minutes until nicely browned and float.                       Steamed: Place a bag of frozen pasta in a slotted or solid pan, steam for 10-12 minutes. When steaming a full unit allow an additional 10-12 minutes per pan.

Ships Frozen in our Proprietary Boxes

Frozen products are carefully packed with dry ice. Some frozen shipments may be held until the following Monday. Please place product in freezer immediately upon arrival