Use velveeta & cheddar cheese.Very tatsy.First I let the dough sit for at least 30 mins.I cut up the dough ball into 1/4's & kept it covered, helped it from not drying out. The dough was a bit sticky but I sprinkled abit of flour on the dough my hands & pin making it easier to handle. The Serving size of 20 doesn't seem right. Using a regular drinking glass & melon baller I made 55 perfectly stuffed perogys. They weren't thin at all. Could have been at least 18 more had I had enough filler.Froze the rest.Overall everyone liked them especially served with crumbled bacon & sauteed onions.

Reviewed On: Aug. 4, 2009

For sure I'll make these again.It is so easy.I like the almond & vanilla extract suggestion.Yummy!I used a tbls to scoop the mixture & managed to get 4 dz.Also reduced the oven to 325F.

Reviewed On: Apr. 12, 2009