Golden Garlic Potato-Stuffed Pierogi with Rosemary-Bacon Butter

In a medium mixing bowl, add the all-purpose flour and kosher salt. Drizzle the melted butter then add the large egg and Greek yogurt. Mix until all ingredients are well combined and knead for about 2 minutes. Cover and let it rest for 20 minutes.

In a separate bowl, combine the roasted garlic mashed potatoes and shredded sharp cheddar cheese. Mix until thoroughly incorporated.

After resting, roll the dough on a lightly floured surface until it is about 1/8 inch thick. Using a 3-inch round biscuit cutter, cut as many circles as you can from the dough. Place about 2 teaspoons of the potato-cheese filling in the center of each circle.

Brush the edges of each dough circle with water and fold half of the dough over the filling to create a half-moon shape. Press down the edges to seal.

If not cooking immediately, flash-freeze the assembled pierogi on a baking sheet for 30 minutes, then store in a freezer bag for up to 3 months.

Bring a large pot of salted water to a boil. Cook the pierogi in batches for 2-3 minutes, or until they float, then drain.

Fry the chopped bacon in a large skillet over medium heat until crispy. Remove and drain excess grease.

In the same skillet, melt the salted butter over medium heat and cook until it's nicely browned. Add the chopped garlic and rosemary, stirring until well mixed and fragrant.

Toss the cooked pierogi in the rosemary-bacon butter, ensuring all pieces are well coated. Plate the pierogi and drizzle more sauce over the top. If preferred, sprinkle more shredded cheddar and fried bacon before serving.