Cheddar and Bacon Perogy Rolls

Prep Time 20 minutes
Total Time 45 minutes
Servings 12 perogy rolls

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Creamy mashed potatoes, cheddar and bacon all rolled up in lasagna and topped with Bechamel sauce, more cheddar, bacon and green onions — an easier way to enjoy homemade perogy flavor!

lasagna noodles rolled up with mashed potatoes and cheese and topped with bacon and chives

I’m kind of obsessed with perogies.

If I had no conscience, I could eat them almost every day. Being that they’re made of cheesy, bacony mashed potatoes stuffed inside soft dough and covered in other equally delicious things, I try to restrain myself a little.

Just a little.

But I have a confession to make.

overhead image of a plate with two perogy rolls topped with cheddar cheese bacon and green onions

It’s not like I’ve never made homemade perogies. But usually, unless I have leftover mashed potatoes from another meal, I’m just not even going there. To make mashed potatoes, cool them down, cook some bacon, shred some cheese, stir it in, make perogy dough, roll it out, stuff perogies, cook perogies, and in our case, make Beschamel sauce to serve with them — ain’t nobody got time for that.

Ok, some people have time for that. Occasionally.

But it means that homemade perogies don’t make it onto the menu very often. With these perogy rolls, you’re taking out at least a couple steps, because you don’t have to make the dough and they’re a lot easier to roll up. If you’re using leftover mashed potatoes like I did, even better. And if your significant other is the primary cheese shredder, as mine is? Easy peasy.

I got this idea because I had made a perogy lasagna that I found on the Kraft website. We loved it.

close up overhead image of perogy rolls on white plate

I had also seen all kinds of crazy lasagna rolls on Pinterest, so I thought, why not?

These are so, so good.

I feel like if I say that too much, you might stop believing me. But honestly, INCREDIBLE.

I mean, if you’re into pasta stuffed with herb and garlic mashed potatoes, crispy bacon and cheese and covered in Beschamel sauce for good measure.

We most certainly are.

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Perogy Rolls

1 from 1 vote
A creamy potato, bacon and cheese perogy filling stuffed inside cooked lasagna noodles — homemade perogy flavour without all of the work!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Cuisine American
Course Side Dish
Servings 12 perogy rolls
Calories 347cal


For the perogy rolls

  • 12 lasagna noodles cooked and cooled (I cool mine by running under cold water)
  • 3 cups leftover mashed potatoes mine were seasoned with herbs and garlic
  • 5-6 slices bacon cooked and crumbled
  • 2 cups cheddar cheese
  • 1 tbsp melted butter

For the Beschamel sauce

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk

Garnish — optional

  • additional cheese bacon, chopped green onions, sour cream


  • Preheat oven to 375 degrees F.
  • Lay lasagna noodles out on a clean, lint free kitchen towel.
  • Spread each noodle with about ¼ cup mashed potatoes. Sprinkle each with cheese and bacon.
  • Roll up and place in a greased 9×13″ pan. Brush with melted butter to keep from getting dry (and to help with browning when broiling if desired.)
  • Bake 20-25 minute until heated through.
  • Meanwhile, make your beschamel sauce. Melt butter in a medium pan. Whisk in flour. Cook 1 minute.
  • Whisk in 1 cup milk, cooking over medium heat until thickened. Whisk in remaining milk, stirring and cooking until thickened. Serve over perogy rolls with optional garnish.

Nutrition Information

Calories: 347cal | Carbohydrates: 37g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 254mg | Potassium: 317mg | Fiber: 1g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 12.1mg | Calcium: 193mg | Iron: 0.8mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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  1. olga says

    Pierogi are Polish Dish, at all!!! More russian than ukrainian, Im not sure if Ukrainians have anything like pierogi in their cuisine 😉

  2. Lizzi says

    Mmmmm…perogies…I need to make these asap! Thanks for coming up with an easy way to make them. I’ve never made them before because it just seemed like too much work. But these look super easy.

    • Ashley says

      I think I’ve actually only made the potato and cheese variety once or twice, because they are so cheap to buy and so hard to make! Specialty kinds I make more often because you can’t find them.

  3. Kristen @ A Mind Full Mom says

    Being from Ohio, we used to have Pierogies as a special treat. How can you go wrong with carbs on carbs (occasionally). I will have to try these rolls. I know my family would love them.
    Visiting from Weekend Retreat.

    • Ashley says

      Haha, I’m definitely a carb lover! I try to keep my obsession under control though 🙂 Let me know how you like them!

1 from 1 vote (1 rating without comment)

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