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 more for brushing the pierogies, divided
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon oregano
1-2 cups mozzarella balls (approximately 18)
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 cup grated Parmesan cheese
salt, to taste
ground black pepper, to taste
Preheat your air fryer to 400°F.
To prepare the pizza skewers: In a small bowl, mix the cherry tomatoes, olive oil, salt, black pepper, and oregano; toss until well coated. Transfer the tomatoes to the air fryer tray or basket. Air fry for 10 minutes, or until the tomatoes begin to char slightly; remove and set aside.
Place the pierogies on the same tray or basket, ensuring they do not overlap. Lightly brush both sides with olive oil. Cook for about 12 minutes, or until golden brown and crispy, flipping halfway through the cooking time.
To create the pesto: In a food processor, combine the basil, garlic, olive oil, pine nuts, Parmesan cheese, and salt and pepper to taste; blend until smooth. (Store-bought pesto may also be used.)
To assemble the skewers: Slide one pierogy onto the bamboo skewer, followed by one tomato, one mozzarella ball, and one basil leaf. Repeat the layering until the skewer is filled. Drizzle with pesto.
For more recipe ideas, visit MrsTsPierogies.com.
