• Low Fat

Water, Enriched Flour (wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Potato Flakes (potatoes, Mono And Diglycerides, Sodium Acid Pyrophosphate, Citric Acid), Salt, Soybean Oil, Dehydrated Cheddar Cheese (cheddar Cheese [pasteurized Milk Cheese Cultures, Salt, Enzymes], Disodium Phosphate). Natural Flavor, Eggs, Granulated Onion, Whey, Annatto And Turmeric (color).

Boil: To Boil: (1) In a 3-quart saucepan over high heat, bring 2 quarts of water to a rolling boil. Add salt, if desired. (2) Add pierogies to boiling water. (3) When water comes to a boil with added pierogies, cook for 3 minutes. (4) Remove from heat; drain well. Serve immediately as desired. To Saute: (1) In a large skillet over medium heat, add desired amount of butter or oil. When hot, add frozen pierogies. (2) Saute 8 minutes, turning occasionally, until pierogies are golden brown on both sides. (3) Remove from heat. Serve immediately as desired. Bake: To Bake: (1) Place pierogies on a medium baking sheet that has been sprayed with cooking spray. (2) Spray top of pierogies with additional cooking spray. (3) Bake in a preheated 400 degrees F oven 18-20 minutes, or until pierogies are puffed and golden brown. Turn halfway through baking. (4) Remove from oven. Serve immediately as desired. Deep Fry: Deep Fry: (1) In a deep fryer or Dutch oven, heat desired amount of oil to 350 degrees F. (2) Deep fry pierogies 4 minutes or until pierogies float and are crisp. (3) Remove from oil. Serve immediately as desired. Microwave: Microwave: (1) In a microwave-safe bowl, cover pierogies completely with water. (2) Cover bowl loosely with plastic wrap. (3) Microwave on high approximately 7 minutes. (4) Drain and serve. Cooking Directions: Keep frozen. Do not thaw. Prepare from frozen. Do not refreeze if thawed. Cooking times may vary according to equipment used. Cook to an internal temperature of 160 degrees F for all cooking methods listed.

Keep frozen.