CREOLE LUNCH HOUSE Pizza Stuffed Breads
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Made by Creole Lunch House in Lafayette, LA, these stuffed breads are loaded with sausage, cheese, sauce and pepperoni. One pie serves 1 adult. This pack includes 4 pies (full size).
Unit Size: 4 (16 oz.) pies
Baking Instructions: Thaw. Preheat convection oven to 325F or conventional oven to 375F. Plece on ungreased sheet pan. Allow to bake for 25-30 minutes until golden brown, and an internal temperature able 158F. Butter tops generously and serve. DO NOT MICROWAVE.
|Ingredients||Bread dough (enriched bleached flour (wheat flour, malted barley flour, niacin, iron, thimine mononitrate, riboflavin, folic acid) water, sugar, yeart, shortening (palm oil, mono & diglycerides, polysorbate 60, citric acid) contains 2% or less of salt, whey, nonfat dry milk, soy flour, monocalcium phosphate, calcium sulfate, ammonium sulfide, fungal amylase, absorbic acid, maltodextrin, potassium iodate, azodicarbonamide & tricalcium phosphate). Fresh sausage (pork, water, salt, natural spices, sugar, monosodium glutamate, potassium lactate), cooked sausage (pork, water, spices, salt, sugar, flavorings), mozzarella cheese (low-moisture part skim mozzarella cheese (pasteurized part skim milk, cheese culures, salt, enzymes), powdered cellulose to prevent caking, natamycin to protect flavor. Pasta sauce (tomatoes, extra virgin olive oil, sunflower oil, salt oregano, black pepper, granulated garlic, naturally derived citric acid), pepperoni (pork and beef, salt, contains 2% or less of water, dextrose, spices, lactic acid starter culture, oleoresin of paprika, garlic powder, sodium nitrite, BHA, BHT, citric acid). Spices (oregano, majoram, thyme, basil, rosemary, sage). Egg jalapeno peppers (jalapeno peppers, slat, distilled vinegar, onions, garlic, calcium chloride, 1/10 of 1% sdoium benzonate, and yellow 5).|
|Size||4 (16 oz.) pies|
|Serving per container||4|
|Serving Size||1 pie|