Ingredients

Puff Pastry: WHEAT FLOUR, margarine/BUTTER [vegetable fat (palm, coconut), water, BUTTER, emulsifier: E471 (palm); Salt, natural flavors, acidity regulator: E330, coloring: beta-carotene], water, salt, WHEAT malt flour, natural yeast from WHEAT FLOUR, inactive yeast. (1) Sausage filling: Wurstel 50% based on the final product – pork 81%, water, salt, flavorings, antioxidant: E300; Preservative: E250. Coating: pasteurized EGGS. (2) Filling 4 types of cheese 45.4% of the final product - (hard cheese, edam, ricotta, feta) - water, grated cheese 8% of the final product (MILK, lactic acid bacteria, salt, microbial rennet), pasteurized EGGS, potato flakes , Edam cheese 3.5% based on the end product (MILK, CREAM, salt, lactic acid bacteria), ricotta cheese 3.5% based on the end product (pasteurized WHEY, MILK, acidity regulator: E330), feta cheese 2.8% related to the end product (sheep and goat MILK, lactic acid bacteria, salt, rennet), potato starch, salt, WHEAT fiber, coating: pasteurized EGGS. (3) Filling Spinach and grated hard cheese (Parmiqiano Reqqiano DOP) 29.7% compared to the finished product - spinach 14.36 of the finished product, water, Parmigiano Reggiano DOP 4.3% (MILK, salt, rennet), potato flakes, pasteurized EGGS , extra virgin olive oil, potato starch, salt, WHEAT fiber, garlic. Coating: pasteurized EGGS. (4) Filling: peppers 47.6% of the finished product - red and yellow peppers 29.5% of the finished product (red and yellow peppers 82%, water, wine vinegar (contains SULPHITE), sugar, salt, acidifier: E330, antioxidant : E300), water, potato flakes, onion, pasteurized EGGS, extra virgin olive oil, potato starch, salt, WHEAT fibers. Coating: pasteurized EGGS. (5) Pizzetta with tomato sauce 13.98% on the final product, water, potato flakes, extra virgin olive oil, salt, sugar, oregano, basil.

Storage & handling

At -18°C or colder. Do not freeze again after defrosting.

Place the products on the baking tray and let it defrost for about 10 minutes. Preheat the oven to 190/200°C and bake them for about 18/20 minutes.