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Pillsbury Pastry Bites

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Pillsbury Pastry Bites
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12 count [8.5 oz (240 g)]

Pastry Bites, Flaky, Cheese & Spinach Bite-sized pastries stuffed with cream cheese, mozzarella cheese and spinach. Pillsbury Savorings brings together the quality and comfort of warm, flaky Pillsbury dough and delicious fillings, that are sure to satisfy your adult tastes. Perfect to make an ordinary evening a little bit special. Product of Canada.

UPC/PLU: 42800285041 ?

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  1. Details
  2. Instructions
  3. Nutritional Information
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Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Ascorbic Acid Added as a Dough Conditioner, Enzymes), Water, Vegetable Oil (Palm, Canola, Fractionated Palm), Cream Cheese (Milk, Cream, Cheese Cultures, Salt, Carob Bean Gum), Low Moisture Part Skim Mozzarella Cheese (Part Skim Milk, Cheese Cultures, Salt, Enzymes), Spinach, Egg Yolk. Contains Less than 2% of the Following: Milk, Garlic, Salt, Cream, Modified Corn Starch, Dried Whey, Corn Syrup Solids, Methylcellulose, Sugar, Spice and Coloring, Monoglycerides, Soybean Oil, Soy Lecithin, Cream of Tartar, Xanthan Gum, Yeast Extract, Potassium Sorbate (Preservative), Citric Acid, Guar Gum, Carrageenan, Locust Bean Gum, Sodium Citrate, Lactic Acid Starter Culture, Artificial Flavor, Vitamin A (Palmitate), Vitamin D.
Cook thoroughly. For food safety and quality, follow baking directions; do not microwave. Keep frozen until ready to use. Remove appetizers from box and wrapper. Refrigerate leftovers. Do not leave toaster oven unattended while cooking product. Oven and Toaster Oven: 1. Heat oven to 425 degrees F. Grease or spray cookie sheet or toaster oven tray. Arrange appetizers 1 inch apart on cookie sheet or toaster oven tray. Place on middle oven rack. 2. Bake 17 to 19 minutes in oven (22 to 25 minutes in toaster oven) or until golden brown. 3. Cool 5 minutes before serving. Caution! Filling will be very hot. Be cautious on first bite.
Serving size : 4. Servings per Container: 3.
Contains wheat, milk, egg and soy ingredients.