Cheesy Sheet Pan Pierogies with Broccoli & Hot Dogs

Looking for a 30-minute family win? Try this Cheesy Sheet Pan Pierogies with Broccoli & Hot Dogs recipe! Using a Family Size bag of Mrs. T’s Four Cheese Medley, this easy one-pan dinner is perfectly seasoned, kid-approved, and features a breezy cleanup.

This post is sponsored by The National Frozen & Refrigerated Foods Association (NFRA). All opinions are my own. For more inspiration during #FrozenFoodMonth, be sure to check out delicious ideas from NFRA at 
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This Sheet Pan Cheesy Broccoli & Hot Dog Pierogies bake is the ultimate kid-friendly solution for busy families who need something hearty, fast, and—most importantly—delicious. We’re taking a Family Size bag of Mrs. T’s Four Cheese Medley Pierogies and tossing them with olive oil, garlic powder, salt, and pepper for a savory, golden crust. To turn it into a full meal, we’re adding broccoli crowns, hot dogs, and cheese. It’s a colorful, fun, and cheesy pan of goodness that requires almost zero cleanup!

Why the Whole Family Will Love It

• Kid-Approved: Hot dog “coins” and cheesy pierogies are a total win for the little ones.
• Parent-Approved: You’re getting a serving of roasted veggies in, and the garlic-toasted pierogies feel like an upgraded comfort meal.
• The Cleanup: One pan. That’s it. You’ll spend less time at the sink and more time relaxing with the kids.

The Ingredients

• 1 Family Size Bag Mrs. T’s Four Cheese Medley Pierogies (Found in the freezer aisle!)
• 1 large Head of Broccoli, cut into small, bite-sized crowns
• 1 Pack of Hot Dogs, sliced into roughly 1″ pieces- or as small as you prefer for safe consumption.
• Olive Oil (Enough to coat everything evenly)
• Spices consisting of Garlic powder, salt, paprika, and black pepper
• Shredded Cheddar Cheese

Step-by-Step Directions

Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper. This is the secret to a truly “no-scrub” cleanup!

In a large mixing bowl, combine your frozen pierogies, small broccoli crowns, and sliced hot dogs. Drizzle the olive oil over the top and sprinkle generously with garlic powder, salt, and pepper. Use a large spoon (or your hands!) to toss everything until every piece is perfectly coated in that garlicky oil.

Pour the mixture onto your parchment-lined baking sheet. Spread it out into a single layer so the pierogies have room to get crispy.

Pop the pan into the oven for 10–12 minutes.

Carefully take the pan out and flip the pierogies and the hot dog “coins.” This ensures both sides get that signature golden-brown crunch while the broccoli gets those tasty charred edges.

Return the pan to the oven for another 10 minutes. During the last 5 minutes of baking, sprinkle the shredded cheddar cheese evenly over the top of the pierogies and hot dogs.

Frequently Asked Questions (FAQs)

Do I need to boil the pierogies first? Nope! That’s the best part. Putting them in the oven frozen allows the outside to get a delicious “snap” while the inside stays soft and cheesy.

Can I use frozen broccoli instead of fresh? You can, but for the best results, stick with fresh. Frozen broccoli tends to release more water, which might prevent the pierogies from getting that perfect golden crunch. If you do use frozen, make sure to thaw and pat it very dry first.

My kids don’t like broccoli—can I swap it? Absolutely. You can swap the broccoli for bell pepper chunks or zucchini slices. Just keep in mind that different veggies might cook faster, so keep an eye on the pan!

How do I store leftovers? If you actually have leftovers (unlikely with this crowd!), they stay great in an airtight container in the fridge for up to 3 days. To get that crunch back, reheat them in the oven or an air fryer at 350°F for a few minutes.

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