Frozen Shells Pastry Dough
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Pepperidge Farm Puff Pastry Shells 6 Count - 10 Oz
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| Calories | Amount Per serving 170 | % Daily Value 0% | ||||
| Calories from Fat | Amount Per serving (-) Information is currently not available for this nutrient | Daily Value (-) Information is currently not available for this nutrient | ||||
| Total Fat | Amount Per serving 11g | Daily Value 14% | ||||
| Saturated Fat | Amount Per serving 6g | Daily Value 30% | ||||
| Trans Fat | Amount Per serving 0g | Daily Value 0% | ||||
| Polyunsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | Daily Value (-) Information is currently not available for this nutrient | ||||
| Monounsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | Daily Value (-) Information is currently not available for this nutrient | ||||
| Cholesterol | Amount Per serving 0mg | Daily Value 0% | ||||
| Sodium | Amount Per serving 160mg | Daily Value 7% | ||||
| Potassium | Amount Per serving 20mg | Daily Value 0% | ||||
| Total Carbohydrate | Amount Per serving 15g | Daily Value 5% | ||||
| Dietary Fiber | Amount Per serving 1g | Daily Value 4% | ||||
| Total Sugars | Amount Per serving 1g | Daily Value 0% | ||||
| Added Sugars | Amount Per serving 1g | Daily Value 2% | ||||
| Protein | Amount Per serving 2g | Daily Value 0% | ||||
| Calcium | Amount Per serving 0mg | Daily Value 0% | ||||
| Iron | Amount Per serving 0.7mg | Daily Value 4% | ||||
MADE FROM: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, VEGETABLE OILS (PALM, SOYBEAN, HYDROGENATED COTTONSEED), CONTAINS 2% OR LESS OF: HIGH FRUCTOSE CORN SYRUP, SALT, MONO AND DIGLYCERIDES, SOY LECITHIN, MALTED BARLEY FLOUR, TURMERIC AND ANNATTO EXTRACTS FOR COLOR.
CONTAINS: WHEAT, SOY.
Warning
Contains: CONTAINS: Gluten Soybean Wheat,
Directions
BAKING INSTRUCTIONS: 1. Preheat oven to 425 degrees F. Important: Oven must be preheated. 2. Remove all wrapping. Break along pre-scored lines to separate pastry shells. Place shells onto ungreased baking sheet with “tops” up. 3. Place baking sheet on middle oven rack. 4. Bake 18-20 min. or until golden brown and puffed. 5. Cool on wire rack 5 min. Use knife to remove “tops” and soft pastry underneath. “Tops” may be used as garnish. For warm fillings, use immediately. For chilled fillings, cool 5 min. more.
About the Producer
CAMPBELL SOUP COMPANY
Disclaimer
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