Fire-Roasted Vegetables/strong>
Oven:If time allows, defrost for up to 2 hours in refrigerator. Place product apart on a non-stick baking pan. In a small bowl, blend an egg thoroughly with water and the pastry with the egg mixture, using a pastry brush. Bake in pre-heated oven at 425F. for first 15 minutes; check after 15 minutes and cover pastry with foil if it is browning too quickly; lower temperature to 375F. Continue to cook for 15 to 20 minutes or until internal temperature of 160F. is reached. Refrigerate leftovers promptly.
Fire-Roasted Vegetable
Puff pastry:enriched wheat flour(wheat flour,enzymes, ascorbic acid, niacin, iron,thiamine mononitrate, riboflavin,folic acid), butter, water, shortening (soybean oil & hydrogenated soybean oil), cream of tartar, salt, Natural & Artificial Butter Flavor(dextrose, cornstarch, silicone dioxide, Vitamin E, and dough improver(L-cysteine monohydrochloride)), water, brown rice, spinach, Fire-roasted eggplant, Fire-roasted squash, Fire-roasted red bell peppers, mushrooms, wheat berries, Gruyere cheese (part-skim cow's milk, cheese culture), cream, sun-dried tomato,curry(spices, turmeric, salt, spice extractives), Parmesan cheese,(cultured pasteurized milk, salt, microcrystalline cellulose enzymes), modified food starch, water, salt, spices, granulated onion and garlic. CONTAINS:Milk, Wheat, Soy.
