Crispy, creamy, and incredibly snackable, these baked bacon-wrapped pierogies are always the first to go. Made with just 3 simple ingredients, the pierogies stay soft and creamy on the inside while the seasoned bacon wrapping turns perfectly crispy. This is the bite that everyone keeps reaching for!
3-Ingredient Appetizer Everyone Will Devour
Growing up in such an ethnically diverse city like Pittsburgh, I was taught so many ‘humble’ dishes – stuffed cabbage, city chicken, and homemade pierogies. These typically potato-stuffed pieces of dough are pure comfort food. The fillings can change, but the comfort they bring stays the same.
While they are traditionally fried in butter or boiled, I wanted to turn them into a delectable appetizer. Made with just 3 simple ingredients, you end up with a seriously craveable bite you can’t stop eating.
TKW Family Love
Where has this recipe been my whole life??? Gurl how do you come up with such genius and easy recipes? I made these as a test batch for Sunday’s game and I just sent my husband to the store to buy more bacon and pierogies!
These are absolutely incredible! I was worried the pierogies would get tough or chewy but they were perfect with just a slight crunch around the edges!
10/10 ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ for sure!
Bacon-Wrapped Pierogies Ingredients
To save time, use store-bought pierogies. I actually like the fresh ones from Costco in the cold sections. The frozen ones work as well, but I find the fresh ones are better.
- Pierogies
- Bacon: regular cut
- Chupacabra Ribnoxious Seasoning or your preferred BBQ seasoning
Chef Lori’s #1 Tips for Bacon-Wrapping Food
- When wrapping any food in raw bacon, DO NOT pull it tight. Just wrap it so it covers the food, but do not “tug on it.”
- Bacon shrinks as it cooks. If you pull it tight, it’ll come undone.
- Just wrap it around and overlap the pieces. You want to ensure the final “end” piece is on the bottom, as it will stay secure and wrapped as it bakes up.
How to Make Oven-Baked Bacon-Wrapped Pierogies
This whole tray took me 10 minutes to prep. I think it took my oven longer to heat up than it took me to wrap a dozen pierogies.
- Preheat the oven to 375°F / 190°C, then line a rimmed half-sheet pan with foil and place a cooling rack inside. Slice the bacon in half horizontally.
- Season the bacon with the Chupacabra Ribnoxious Seasoning, then wrap it seasoning-side down around the pierogi, making sure the ends overlap at the bottom. Place them on the cooling rack, seam-side down.
- Once all the pierogies are wrapped, season the tops of the bacon with more Chupacabra Ribnoxious Seasoning and lightly spray them with olive oil.
- Pierce each pierogi with a toothpick to allow air to escape; otherwise, they can pop open while baking.
- Bake for ~27-32 minutes or until the bacon is crispy. Remove from the oven and transfer to a serving plate. *If desired, you can place them first on a paper towel to catch any excess bacon grease before placing them on a serving platter. Store any leftovers in the fridge, covered.
Why You’ll Love This Recipe
Perfect for game day spreads, holiday appetizers, casual entertaining, or late-night cravings when you want something salty, comforting, and just a little indulgent.
- 3 INGREDIENTS: Just 3 simple ingredients that aren’t obscure or break the bank.
- EASY PEASY: Made in the oven or air fryer, these take minutes to prepare and are always a crowd favorite.
- AMAZING TEXTURES: Crispy bacon paired with creamy, soft pierogies
- PERFECT ANYTIME: Whether it’s game day, movie night, or a gathering with friends, these are always crowd favorites.
- OVEN-BAKED FOR EASY CLEAN UP: No frying mess; just a baking sheet, aluminum foil, and a cooling rack.
- UNBEATABLE FLAVOR COMBINATION: Crispy seasoned bacon, tender dough, and creamy potato filling come together in the most crave-worthy way.
Pierogies Wrapped in Bacon FAQs
- How do I keep the bacon from unwrapping? You can use a soaked wooden toothpick, but as long as you don’t overly stuff the fig, you shouldn’t need that. As long as the bacon overlaps slightly when you place it on the cooling rack, it shouldn’t unravel.
- What type of bacon should I use? Go with regular-cut versus thick. Thick-cut will take way too long to cook, and you’ll end up with burnt crackers.
- Do I need a dipping sauce for these? No, but they are AMAZING when dunked in Parmesan Peppercorn dip! You can also drizzle them with hot honey or serve them with your favorite ranch dip.
- Can I use frozen pierogies? Yes. I use the fresh ones from Costco. You can use the frozen, but boil them for 3 minutes in salted water. Remove from the water and allow to cool for about 5 minutes.
- Can I prep these ahead of time? You can assemble them in the morning and bake later that day.
How to Reheat Bacon-Wrapped Pierogies
- Oven: Preheat the oven to 350°F 176°C. Place the leftovers on a rimmed baking tray and cover loosely with foil (this prevents the bacon from burning. Reheat for about 10 minutes or until warmed through.
Air Fryer Bacon-Wrapped Pierogies
- Preheat the air fryer to 350°F / 176°C. Wrap the pierogies per the instructions.
- Cook for about 6 minutes, then CAREFULLY flip each one over and cook for another 5-8 minutes, or until cooked through and the bacon is crisp.
NOTE: Some folks recommend putting a slice of bread at the bottom of the air fryer to catch the bacon grease and reduce the smoke.
Here’s what I used:
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Crispy Baked Bacon Wrapped Pierogies Everyone Will Love
Crispy, creamy, and incredibly snackable, these baked bacon-wrapped pierogies are always the first to go. Made with just 3 simple ingredients, the pierogies stay soft and creamy on the inside while the seasoned bacon wrapping turns perfectly crispy. This is the bite that everyone keeps reaching for!
Ingredients
- 12 fresh pierogies
- 6 slices regular cut bacon, cut in half
- 1–2 teaspoons Chupacabra Ribnoxious
- Olive Oil Cooking Spray
Instructions
- Preheat the oven to 375°F / 190°C, then line a rimmed half-sheet pan with foil and place a cooling rack inside. Slice the bacon in half horizontally.
- Season the bacon with the Chupacabra Ribnoxious Seasoning, then wrap it seasoning-side down around the pierogi, making sure the ends overlap at the bottom. Place them on the cooling rack, seam-side down.
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Once all the pierogies are wrapped, season the tops of the bacon with more Chupacabra Ribnoxious Seasoning and lightly spray them with olive oil.
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Pierce each pierogi with a toothpick to allow air to escape; otherwise, they can pop open while baking.
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Bake for ~27-32 minutes or until the bacon is crispy. Remove from the oven and transfer to a serving plate. *If desired, you can place them first on a paper towel to catch any excess bacon grease before placing them on a serving platter. Store any leftovers in the fridge, covered.
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