Creole Lunch House Stuffed Breads 16 oz

M&R Creole Stuffed Bread 4 count

Made by Creole Lunch House in Lafayette, LA, these stuffed breads are loaded with ground beef, mild peppers and delicious pork sausage. One pie serves 1 adult. This pack includes 4 pies (full size).

Unit Size: 4 (16 oz) rolls

Louisiana natives enjoy a combination of the beloved flaky textures of pastries with savory meats. M&R Creole Stuffed Bread delivers just that. A creole seasoned bread stuffed with sausage, beef, cheese and peppers. Loaded with ground beef, mild peppers, and delicious pork sausage, your taste buds will be begging for more.

Ingredients: Bread dough (enriched bleached flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid) water, sugar, yeast, shortening (palm oil, mono & diglycerides, polysorbate 60,) milk powder (nonfat dry milk, dried whey, soy flour) contains 2% or less of: salt monocalcium phosphate, yeast nutrients (calcium sulfate, ammonium sulfide, enzymes, potassium iodate, wheat gluten, wheat starch, absorbic acid (vitamin c), fresh sausage (pork, water, salt, spices, sugar, monosodium glutamate, potassium lactate), ground beef, smoked sausage (pork, beef, pork broth (water, pork stock), water, salt, dextrose, sodium phosphate, flavorings, paprika, sodium erythorbate, sodium nitrite, yeast extract), cheddar cheese, pasteurized milk, cheese culture, salt, enzymes, annatto (vegetable color), corn starch (to prevent caking), jalapeno peppers (jalapeno peppers, salt, distilled vinegar, onions, garlic, calcium chloride, 1/10 of 1% sodium benzoates, and yellow 5).

Creole Stuffed Bread Baking instructions: 

1. Thaw. Preheat convection oven to 325F or conventional oven to 350F.
2. Place on ungreased sheet pan.
3. Allow to bake for 25-30 minutes until golden brown, and an internal temperature above 158F. 
4. Butter tops generously after baking and serve.  *Do not microwave.