• Divide dough into 2 pieces. Cover the second piece with the mixing bowl and thinly roll the first piece out onto a floured surface to just under 1/8 thickness.
• Use a 3" diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use) add 1/2 tbsp of potatoes over each round.
• To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion.

How to make potato cheese filling

• Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. drain and cool 5 minutes then mash potatoes.
• MAsh in 1/2 tsp salt, 2 tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough.

How to make bacon topping

• Make the topping before boilingpierogi so it's ready to drizzle over pierogi to prevent sticking. In a mediumskillet, sauté 4 oz chopped bacon. Once crisp, melt in 2 tbsp butter and removefrom heat.

How to cook pierogi

• Bring a pot of water to a rolling boil and add 1 tbsp salt. Add fresh or frozen pierogi. Once they are floating and water is back to a boil, cook additional 3-5 minutes or until dough is very tender. Remove to a bowl with a slotted spoon drizzling buttery bacon between layers.