Pizza Perogies Recipe: Deep-Fried Cheese Twists With Crispy Edges

This pizza perogies recipe transforms traditional perogies into deep-fried cheese twists with crispy edges and a chewy interior—think pizza dough meets Eastern European comfort food.

The secret lies in a sturdy dough that holds its shape while frying, paired with a savory filling that balances cheese, herbs, and a touch of tomato flavor. I developed this after craving something handheld yet indulgent, and the result is a dish that delivers both satisfaction and restaurant-quality texture.

The dough starts with a simple mix of flour, eggs, and butter, rolled thin and cut into circles before being stuffed with a filling inspired by pizza toppings—mozzarella, ricotta, and seasonings like garlic, onion, and dried oregano.

What sets these apart is the frying technique: a hot oil bath ensures that exterior becomes golden brown and crispy while keeping the inside tender. This method works for both classic potato fillings and creative pizza-inspired variations.

By the time you pull them from the oil, you’ll have perogies with a texture that’s impossible to resist—crispy on the outside, pillowy inside, and packed with cheesy goodness.

The aroma alone will have everyone gathered around, and the versatility means they work as appetizers, snacks, or even a hearty main dish. Serve with marinara for dipping or a sprinkle of fresh basil to elevate the flavors further.

These pizza perogies are perfect for game day, holiday gatherings, or a cozy night in when you crave something comforting yet exciting. The recipe scales easily, so you can make a batch for a crowd or just a few for a satisfying snack.

Let’s get started on a dish that blends tradition with a modern twist—crispy, cheesy, and utterly addictive.

Ingredients for pizza perogies

Fourteen simple ingredients for crispy, cheesy perogies that taste like pizza bites.

The dough is where the magic happens. King Arthur flour or your regular all-purpose works, but avoid bread flour—it makes the dough too elastic. Cold butter is key for flaky layers, so don't let it soften while mixing. I always use Whole Foods bulk butter for this, but store-brand works too. The ricotta should be full-fat—part-skim gets rubbery when fried. For the mozzarella, grab the low-moisture shredded kind at Trader Joe's—it melts perfectly without making the filling soggy. Pre-shredded is fine, but if you're ambitious, grate your own from a block for better texture.

No ricotta? Cottage cheese blended smooth works in a pinch, though it won't be as creamy. Short on mozzarella? Provolone or fontina add nice flavor. The tomato paste can be skipped if you're not a fan, but it adds that subtle pizza dough taste. Fresh basil is ideal for garnish, but dried basil at one-third the amount gets you close. For the oil, peanut oil has the highest smoke point, but vegetable oil is cheaper and works fine. Just make sure it's enough to fry—3 cups is the minimum for a deep fryer, more if you're using a deep pot.

These keep surprisingly well. Store the cooked perogies in an airtight container with a paper towel layer to absorb moisture—they stay crispy for 2 days. For longer storage, freeze them unfried on a tray first, then transfer to a bag. Fry straight from frozen, adding 1-2 minutes to the cooking time. The dough can be made 1 day ahead and refrigerated, but let it sit at room temp for 30 minutes before rolling. The filling can be prepped 2 hours ahead—just keep it chilled until stuffing.

Step-by-step instructions for deep-fried cheese twists with crispy edges

Here's how to make these golden, crispy pizza perogies with perfect texture every time.

In a large bowl, combine the 3 cups all-purpose flour and 1 tsp salt. Cut in the 0.5 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This creates pockets of fat that will make your perogies extra crispy when fried.

Make a well in the center and add the 2 room-temperature large eggs and 0.5 cup milk. Mix gently with a wooden spoon until just combined—don't overwork the dough or it'll get tough. Turn it out onto a lightly floured surface and knead briefly until smooth, about 1 minute. This dough is delicate, so handle it gently.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This resting period relaxes the gluten and makes the perogies easier to handle when shaping. I like to let mine rest overnight for even better texture—it's worth the wait for that perfect crispy edge.

In a medium bowl, mix together the 1 cup whole milk ricotta cheese, 1 cup shredded part-skim mozzarella cheese, 1 tbsp dried oregano, 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp black pepper. Stir until completely combined and smooth. The mixture should be thick but spreadable—if it's too dry, add 1-2 teaspoons of milk to loosen it.

This is your pizza-inspired filling, and the combination of ricotta and mozzarella gives you that perfect melty, cheesy texture when fried. Don't skip the seasoning here—it makes all the difference in flavor. Taste the mixture and adjust seasoning if needed before proceeding.

Divide the rested dough into 8 equal pieces (about 2 ounces each) and roll each piece into a thin rectangle about 4 inches long. Using a pizza cutter or sharp knife, cut each rectangle into 4 equal strips. You should have about 32 strips total.

Take one strip of dough and place about 1 teaspoon of the cheese filling near one end. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal. Repeat with all strips. The key here is to keep the folds neat and tight—this ensures they hold their shape during frying and gives you that classic perogy twist.

Heat 3 cups vegetable oil in a deep fryer or heavy pot to 375°F. Use a deep-fry thermometer to monitor the temperature—it's crucial to maintain this exact heat for perfect crispiness. Fry the perogies in batches of 6-8 at a time, turning occasionally, for 2-3 minutes until they're golden brown and crispy all over.

Here's the thing—don't overcrowd the fryer or the oil temperature will drop, leading to greasy perogies instead of crispy ones. I like to use tongs to gently turn them so they brown evenly on all sides. Drain on paper towels for 1 minute to remove excess oil, but leave them on the towels while you fry the remaining batches to keep them warm.

In a small bowl, mix together the 1 tbsp tomato paste and 0.25 cup chopped fresh basil leaves. This creates a simple, flavorful sauce that complements the fried perogies perfectly. Spread about 1 teaspoon of this mixture on each perogy before serving.

Serve the pizza perogies immediately while still hot and crispy. The contrast between the golden, crispy exterior and the warm, melty cheese interior is what makes these so addictive. For extra flavor, sprinkle with additional black pepper or a pinch of dried oregano right before serving. Enjoy them with marinara sauce or as a snack with a side of ranch dressing.

Wine and beer pairings for pizza perogies

Italian White Wines

A crisp Vermentino from Sardinia is my go-to pairing for these pizza perogies—its bright citrus notes and mineral finish cut through the richness beautifully. I love Cantina Mesu 'e Mesus Vermentino, which has a lovely balance of acidity and a touch of salinity that complements the fried cheese.

For something lighter, try a Pinot Grigio from Alto Adige like Caldiera Pinot Grigio, which enhances the basil and tomato paste flavors without overpowering them. 🍷

Crisp Lager Pairings

A chilled Peroni or Moretti Italian lager works surprisingly well, especially if you're serving these as appetizers. The light hop bit and effervescence cleanse your palate between each crispy bite.

For a craft option, I recommend a Belgian witbier like Hoegaarden—the coriander and orange peel notes add a refreshing contrast to the cheesy filling. 🍺

Red Wine Options

If you prefer red, opt for a light-bodied Chianti or Valpolicella. A Chianti Classico like Ruffino Chianti brings earthy cherry notes that pair wonderfully with the tomato paste and oregano in the filling.

Avoid heavy Cabernets—they'll overwhelm the delicate flavors. For a modern twist, try a Lambrusco (sparkling red) from Emilia-Romagna, which adds a fun, fizzy element to the meal.

Beer and Wine Pairing Tips

Serve your wine or beer slightly chilled—around 45-50°F for whites and 55-60°F for reds. I like to pour a small 4-ounce serving first to taste, then refill glasses as needed.

The key is to let the beverage complement the dish's textures: crisp whites and lagers work best with the fried exterior, while reds enhance the savory filling. For a fun twist, serve a rosé like Whispering Angel—its strawberry notes bridge the gap between the pizza and perogy flavors beautifully.

Non-Alcoholic Options

Don't want alcohol? A sparkling blood orange soda like San Pellegrino Aranciata Rossa adds a refreshing citrus note that pairs surprisingly well. For something herbal, try Fever-Tree Indian Tonic Water with a lime wedge—it enhances the basil and tomato flavors.

A classic Italian soda (soda water with a splash of syrup) also works, especially if you add a few drops of orange blossom water for a floral touch.

Frequently asked questions