In a small bowl, combine cherry tomatoes, olive oil, salt, ground black pepper and oregano; toss to coat. Transfer tomatoes to an air fryer tray or basket. Cook in the air fryer for 10 minutes or until tomatoes are slightly charred; remove and set aside.
Lay pierogies on the same tray or basket. Make sure not to overlap them so they cook evenly. Lightly brush each side with olive oil. Cook for about 12 minutes or until golden brown and crispy. Be sure to flip halfway through cooking.
While the pierogies are cooking, make the pesto. In a food processor, add all ingredients for the pesto. Process until smooth. If preferred, use your favorite store-bought pesto instead.
To assemble: Add a pierogy to a 10-inch bamboo skewer followed by a tomato, a mozzarella ball and piece of fresh basil. Repeat with ingredients until each skewer is filled. Drizzle with pesto. Continue with remaining ingredients and serve.
Mini Classic Cheddar
You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.
Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!