Description

Ingredients
Franks in Blanks: Dough For All Item: Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Enzyme, Folic Acid), Margarine (Palm Fat, Soy Oil, Water, Salt, Mono & Diglycerides of Fatty Acids, Lecithin, Citric Acid, Beta Carotene [Natural Coloring], Sorbic Acid, Artificial Flavoring [Non-Dairy Butter Flavor]), Water, Sugar, Dextrose, Lemon Juice from Concentrate (Water, Concentrated Lemon Juice, Sodium Benzoate, Sodium Metabisulfite and Sodium Sulfite [Preservatives], Lemon Oil), Salt, Sodium Acid Phosphate, Baking Soda (Sodium Bicarbonate, Hydrogenated Palm Oil), Beef Frankfurter: Beef, Water, Soy Protein Isolate, Salt, Dextrose, Paprika, Sodium Phosphate, Spices, Sodium Erythorbate, Sodium Nitrite, Garlic Powder. Spinach Turnovers: Spinach, Onions, Water, Dehydrated Potatoes (Dehydrated Potatoes, Mono & Diglycerides, Sodium Acid Pyrophosphate, Sodium Bisulfite, Citric Acid, Mixed Tocopherols), Soybean Oil, Salt, Spices. Potato Puffs: Water, Dehydrated Potatoes (Dehydrated Potatoes, Mono & Diglycerides, Sodium Acid Pyrophosphate, Sodium Bisulfite, Citric Acid, Mixed Tocopherols), Onions, Soybean Oil, Salt, Garlic Powder, Spices.

Directions
No fuss cooking directions: Preheat oven. Remove frozen hors d’oeuvres from packaging and place on a flat baking sheet. Allow for 1/2 inch of open space around each piece to allow product to rise as baking. Bake at 425 degrees F for 15-20 minutes until pastry is golden brown and a minimum internal temperature of 165 degrees is reached. Serve heated. Note: Equipment temperatures may vary. Adjust timing & settings based on experience with your appliances.
Keep frozen.

Warnings
Franks in Blanks: All items contain: soy, wheat. Spinach Turnovers: All items contain: soy, wheat. Potato Puffs: All items contain: soy, wheat.