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Pepperidge Farm Puff Pastry Frozen Shells Pastry Dough - 10 Oz
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Calories | 170.0kcal | (-) | ||||
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Total Fat | 11.0g | 14% | ||||
Saturated Fat | 6.0g | 30% | ||||
Trans Fat | 0.0g | (-) | ||||
Polyunsaturated Fat | 0.0g | (-) | ||||
Monounsaturated Fat | 0.0g | (-) | ||||
Cholesterol | 0.0mg | 0% | ||||
Sodium | 160.0mg | 7% | ||||
Potassium | 20.0mg | 0% | ||||
Total Carbohydrate | 15.0g | 5% | ||||
Dietary Fiber | 1.0g | 4% | ||||
Soluble Fiber | 0.0g | (-) | ||||
Insoluble Fiber | 0.0g | (-) | ||||
Total Sugars | 1.0g | (-) | ||||
Added Sugars | 1.0g | 2% | ||||
Protein | 2.0g | (-) | ||||
Vitamin A | 0.0mcg | (-) | ||||
Vitamin C | 0.0mcg | (-) | ||||
Calcium | 0.0mg | 0% | ||||
Iron | 0.7mg | 4% |
DO NOT PURCHASE IF CARTON IS OPEN OR TORN
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.
CAMPBELL SOUP COMPANY
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