Easy One Pan Meal

Directions

• To make the Pierogi filling, combine cauliflower, crumbled Farmer’s cheese, bacon, garlic salt, and onion powder. Mix together and set aside. ,To make the Pierogi dough, melt the mozzarella in a medium mixing bowl in the microwave, about 30 seconds. Stir in almond flour, egg, and xanthan gum (optional) into the mozzarella
• Roll into a ball and knead 1 or 2 times. Place the dough between 2 sheets of parchment paper. Using a rolling pin roll the dough out to a ¼” thickness. Use a 3” circle cutter to cut circles out of the dough, mash the scraps back together and repeat until all you have left is the circles and no scraps
• Divide the filling between the circles. Fold the circles over, pinching the sides together. Place in the refrigerator for 15 minutes
• To make the skillet, preheat oven broiler to 500° F
• Heat 3 tablespoons of the avocado oil in a 10” or larger cast iron skillet. Brown the Pierogis for 1-2 minutes per side until golden, transfer to a plate and set aside
• Add the remaining oil to the skillet along with the Kiolbassa Sausage, brown 1-2 minutes per side until browned. Add the peppers and onions to the skillet. Cook 4-5 minutes until starting to soften. Layer in the Pierogis and sprinkle the shredded cheddar cheese over the skillet. Place under the broiler for 5 minutes until the cheese is melted. Serve immediately.