Puff Dough: Enriched Flour (Bleached Wheat Flour, Barley Malt, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Vegetable Shortening (Soybean and Cottonseed Oils), Water, Contains 2% or Less of: Salt, Dough Conditioner [Soy Flour, Calcium Sulfate and Sorbic Acid (a Preservative)], Monocalcium Phosphate, Mono and Diglycerides (Emulsifiers), Vegetable Color (Annatto Turmeric), Artificial Flavor, BHT and TBHQ (to Help Protect Flavor). Filling: Potato Puffs: Water, Potato Flakes (Dehydrated Potato Flakes, Mono and Diglyceride, Sodium Acid Pyrophosphate, Citric Acid), Onions, Soybean Oil, Salt, Margarine (Liquid Soybean Oil, Water, Partially Hydrogenated Soybean Oil, Mono and Diglycerides, Lecithin, Sodium Benzoate [as a Preservative], Artificially Colored and Flavored, Vitamin A Palmitate Added), Pepper, Parsley.
Do not microwave or bake in plastic trays. Remove hors d'oeuvres from box and defrost for about 25 minutes. Preheat oven to 375 degrees F. Remove from outer plastic trays and place on baking pan 1/2 inch apart. Baking Time: Bake hors d'oeurves 15-20 minutes on upper shelf of oven until pastry is golden brown. Keep frozen until ready to use. Do not refreeze.
Serving size : 4. Servings per Container: 3.