| Portabello Mushrooms, White Mushrooms, Fillo Dough (Unbleached Unbromated Enriched Wheat Flour [Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzyme], Filtered Water, Organic Wheat Starch, Arrowroot, Organic Expeller Pressed Safflower/Soy/Sunflower Oil, Salt, Soy Lecithin, Tri-Calcium Phosphate), Organic Onions, Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Organic Expeller Pressed Safflower/Soy/Sunflower Oil, Sun-dried Tomatoes, Clarified Sweet Butter (Cream & Natural Flavoring), Balsamic Vinegar, Organic Corn Starch, Organic Basil, Green Onions, Organic Garlic, Salt, Organic Black Pepper, Organic Parsley, Organic Lemon Juice Concentrate. NO PRESERVATIVES. NO TRANS FAT. |
| Serv size: 85.2 g, Servings 24, Amount Per Serving: Calories 120, Fat Cal. 35, Total Fat 4g (6 %DV), Sat. Fat 1.5g (7 %DV), Cholest. 5mg (2 %DV), Sodium 220mg (9 %DV), Total Carb. 17g (6 %DV), Fiber 1g (5 %DV), Sugars 1g, Protein 4g, Vitamin A (2 %DV), Vitamin C (4 %DV), Calcium (4 %DV), Iron (8 %DV), Percent Daily Values (DV) are based on a 2,000 calorie diet. |
| Keep Frozen until ready to bake. Pre-heat oven to 375 F. Remove plastic wrap but do not remove parchment paper. Bake in tray at 375 F for 15-20 minutes and then remove parchment paper. Continue baking 20-25 minutes or until golden brown. Convection oven reduces time by approximately 1/3. DO NOT MICROWAVE. |
