👻Phantom Halloween Pierogies Recipe

phantom pierogies on a black plate with dip in the middle

👻Phantom Halloween Pierogies Recipe

These healthy Phantom Halloween Pierogies are baked and not fried, easy to make and you can even make them ahead and freeze. They are a unique savory Halloween finger food to make for your own party or take along to a Halloween party potluck!

Course Side Dish, Snack

Cuisine North American

Keyword Halloween, party, pierogi, pizza pockets

Special Diet weight watchers

Prep Time 10

Cook Time 15

Total Time 25

Servings pierogi pizza pops

Calories 25kcal

Author Terri Gilson

Ingredients

Filling:

½ -180 g pkg of instant mashed potatoes
1 cup dry curd cottage cheese
½ teaspoon onion powder
½ cup real bacon bits
¼ cup finely chopped dill pickles
⅓ cup grated sharp cheddar cheese
1 teaspoon dill
2 -391 g pkgs of store-bought refrigerated pizza dough * I use Pillsbury

Garnish:

1 -4 oz can of sliced black olives

Dip:

⅓ cup sour cream
½ cup pizza sauce

US Customary - Metric

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Instructions

Preheat oven to 400 degrees F/205 degrees C. Spray cookie sheet with non-stick cooking spray.
Prepare mashed potatoes, as per package directions. Cool.
Add remaining filling ingredients.
Roll out store-bought dough into a large rectangle.
Cut into circles with a round cookie cutter or rim of a mug or cup (about 3 inches wide)
Drop about a teaspoon of mixture into middle of dough circle.
Pull one edge down over the other, as you would a perogy and seal edges (you may need to use a little water if it won't seal)
Then simply shape it into a phantom/ghoulish figure, as in the photo above. They don't all have to look identical. In fact, it's better if they don't.
Add 2 sliced black olives for eyes and 1 for mouth (I do some without the mouth to mix them up a bit.)
Bake in preheat oven for 8- 10 minutes (or until lightly browned on bottom).
Dip: Mix your favourite pizza sauce and sour cream together and serve.

Notes

Expert Tips:

Don’t overfill the dough – A small teaspoon of filling is plenty. Too much filling will cause the pierogies to burst open during baking.
Seal the edges well – Pinch the dough firmly or use a fork to crimp if needed. If the dough doesn’t stick, dab the edges with a little water to help seal.
Keep dough cool – If the pizza dough gets too warm while you’re shaping the phantoms, it will stretch and tear. Pop it in the fridge for 5–10 minutes to firm up before working with it again.
Use parchment paper – Baking on parchment makes cleanup easier and prevents sticking, especially if the filling leaks.
Mix up the faces – For a fun effect, give each phantom a slightly different expression. Some can have eyes only, while others have a full face.
Chill before baking – If you have time, chill the assembled pierogies for 10–15 minutes before baking. This helps them hold their shape and gives the dough a nicer rise.
Double batch for potlucks – These disappear quickly at parties! Make at least a double batch if you’re taking them to a Halloween potluck.
Reheat like a pro – To keep them crisp, reheat in the oven or air fryer instead of the microwave.
Make-ahead freezer tip – Freeze unbaked pierogies on a tray, then transfer to a freezer bag once solid. Bake straight from frozen, adding a couple of extra minutes to the cooking time.
Get kids involved – Kids love shaping the ghosts and adding the olive faces. It’s a fun and easy Halloween activity they can help with.

Nutrition