Cheese And Noodle Bake

  1. In mixing bowl, combine flour and salt.
  2. Beat eggs well; blend in water.
  3. Add to flour mixture, stirring until combined (dough should be pliable but not sticky).
  4. On floured surface, knead gently 15 to 20 strokes.
  5. Cover; let stand 10 minutes.
  6. Divide dough in half.
  7. On floured surface, roll half the dough at a time to a 12-inch circle, about 1/8-inch thick.
  8. With 3-inch round cookie cutter, cut out circles of dough.
  9. Place one heaping teaspoon of filling on 1/2 of 1 circle.
  10. Fold other half of circle over, making a half-moon shape.
  11. Pinch edges together well to seal.
  12. If necessary, crimp with fingertips again to ensure a good seal.
  13. Place on kitchen towel or floured surface; cover while making remaining pierogi.

condensed cream, milk, tomatoes, oregano, garlic, process cheese, noodles, parmesan cheese, flour, salt, eggs, water, farmer cheese filling, sour cream, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=888852 (may not work)

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