Buffalo Style Pierogi
- 1 pkg. Simply Pierogi
- 1 cup panko breadcrumbs
- 1/2 cup Franks Red Hot Sauce
- 1/4 cup unsalted butter
- 1/4 tsp cayenne pepper
- 1 large garlic clove, minced
- Splash of Worcestershire Sauce
Possible Toppings: Sour Cream, Green Onions, Chives
Preheat oven to 450 F. Line a large baking sheet with parchment paper.
Bring a large pot of water to a boil. Boil pierogi and stir occasionally for 5 minutes. Drain and set aside.
In a medium saucepan over medium heat, add all the buffalo sauce ingredients and season with pepper.
Bring to a simmer while stirring with a whisk. As soon as the sauce begins to bubble, remove from heat and give it a stir with the whisk. Reserve 4 tbsp. of the sauce for dipping.
In a large bowl, toss pierogi with remaining sauce.
Roll in breadcrumbs and place on baking sheet.
Bake for 10-12 minutes until lightly golden and crispy. Serve with extra dipping sauce.