LOW MOISTURE PART SKIM MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYME), WATER, ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL, YELLOW CORN FLOUR, ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MODIFIED CORNSTARCH, CONTAINS LESS THAN 2% OF THE FOLLOWING: CARAMEL COLOR, CORNSTARCH, DEHYDRATED GARLIC, DEXTROSE, DRIED PARSLEY, EGGS, EXTRACTIVE OF PAPRIKA, GARLIC POWDER, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), METHYLCELLULOSE, MONOGLYCERIDES, NATURAL AND ARTIFICIAL FLAVORS, NONFAT MILK, ONION POWDER, PAPRIKA EXTRACT (COLOR), PAPRIKA OLEORESIN (COLOR), SALT, SODIUM ALGINATE, SOY FLOUR, SOY LECITHIN, SPICES, SUGAR, WHEAT STARCH, WHEY, YEAST.
Cooking Instructions: For food safety, quality, and thorough cooking, please follow the instructions below. Keep frozen until ready to prepare. *Microwaving not recommended. Due to differences in appliances and quantity prepared, cooking times may vary and require adjustment. Caution-Product will be hot! Check product 1-2 minutes before indicated time. If cheese becomes visible, remove from heat. CONVENTIONAL OVEN: 1. Preheat oven to 450°F. 2. Arrange product in a single layer on baking sheet and place on middle rack of oven. 3. Bake for 11-12 minutes (full bag). CONVECTION OVEN: 1. Preheat oven to 350°F. 2. Arrange product in a single layer on lined baking sheet. 3. Bake for 8-9 minutes (2 full bags). DEEP FRYER: 1. Preheat fryer oil to 350°F. 2. Fry for 2 minutes (half bag) or 2 minutes 30 seconds (full bag).
