1 (16 oz pkg) frozen potato and cheddar pierogis
8 oz bocconcini, halved
1 1/2 cups cherry tomatoes, halved
1/2 cup sliced pepperoni
1 (2.25 oz can) sliced black olives, drained
1/3 cup sun-dried tomato vinaigrette dressing

Coat a large skillet with cooking spray. Heat over medium heat. Add pierogis, cook, stirring, until browned and heated through.

In a large serving bowl, toss pierogis with bocconcini, tomatoes, pepperoni, olives and dressing.

Submitted by: Sherry Monfils