Barbequed Perogies
5
Points®
Total time: 22 min • Prep: 10 min • Cook: 12 min • Serves: 6 • Difficulty: Easy
Tender half moon treats with a smooth, sharp cheddar filling. Lightened up with reduced-fat cheese, these also make an excellent meal, with a mixed green salad!
Ingredients
Uncooked whole white potato
1 large, peeled and cubed
Shredded fat-free Cheddar cheese
2 oz
Onion powder
1 tsp(s)
All-purpose flour
2 cup(s)
Raw egg
1 large
Table salt
⅛ tsp(s)
Water
1 cup(s), as needed
Cooking spray
1 spray(s)
Uncooked potato
1 cup(s)
Instructions
1
Place potatoes in a large saucepan and pour over enough water to cover.
2
Set pan over high heat and bring to a boil. Boil 8 to 10 minutes, until potatoes are fork-tender. Drain and transfer to a large bowl.
3
Mash potatoes with the cheese and onion powder until blended and smooth. Set aside.
4
In a large bowl, combine flour, egg and salt.
5
Add water, about 1 teaspoon at a time, until a stiff dough forms. Roll dough out until 1/4-inch thick.
6
Using a large biscuit cutter or drinking glass (about 4 inches wide), cut dough into 16 circles.
7
Top each circle with 1 heaping teaspoon of potato mixture. Fold over dough, making a half moon, and pinch the edges to seal.
8
Place perogies in a shallow, microwave-safe baking dish and pour over about 1/2-inch of water.
9
Cover with plastic and microwave on HIGH for 2 minutes.
10
Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high.
11
Place perogies on hot grill and grill 1 to 2 minutes per side, until golden brown.
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