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Kikuet

Kikuet Empanadillas Pizza Turnovers

15.8 oz
$7.05 each($0.45 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Kikuet Empanadillas Pizza Turnovers.

Highlights

  • Ingredients

    Dough: Enriched Bleached Wheat Flour (Bleached Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Vegetable Oil Shortening [Contains One or More of the Following (Fully Refined Palm Oil and/or Soybean), TBHQ (Antioxidant)], Margarine [Vegetable Oil Blend (Fully Refined Palm Oil, Palm Olein and Palm Stearine), Water, Glucose, Salt, Vegetable Monoglycerides and Diglycerides (Emulsifiers), Vegetable Polyglycerol Esters (Emulsifiers), Soy Lecithin (Emulsifiers), Sodium Benzoate (Preservative), Citric Acid, Artificial Flavors, Betacarotene (Color), TBHQ (Antioxidant)], Salt, Sugar, Sodium Benzoate (as Preservative). Filling: Imitation Mozzarella Cheese [Water, Vegetable Oil (Fully Refined Palm Oil and Soybean Oil), Casein (Milk Protein), Modified Food Starch, Salt, Whey (from Milk), Sodium Citrate, Sorbic Acid (Preservative), Guar Gum, Annatto (Coloring)], Cheese [(Pasteurized Milk, Cheese Cultures, Salt Enzymes, Annatto Color), Non Fat Milk], Water, Tomato Paste (Tomatoes, Water), Sugar, Vegetable Oil [Contains One or More of the Following Refined Deodorized Palm Olein, TBHQ (Antioxidant), Citric Acid (Antioxidant), Sorbitan Triestearate (Crystallization Inhibitor Agent) and/or Soy Bean Oil], Seasoning [Salt, Garlic, Oregano, Black Pepper, Tricalcium Phosphate (Anticaking)], Enriched Bleached Wheat Flour (Bleached Flour (Bleached Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Oregano.

    Allergens and safety warnings

    Contains: wheat, soy, milk.

  • Keep frozen. Cook thoroughly. Cooking: For food safety and quality, thoroughly cook before eating and promptly refrigerate leftovers. 1. Thaw product overnight in refrigerator before cooking. Do not refreeze uncooked product. 2. In large skillet or saucepan, heat about 1/2 inch oil to 375 degrees F on medium-high heat. 3. Fry a few pieces of product at a time for 3 to 6 minutes, turning several times, until deep golden brown is obtained in the surface and the center is thoroughly cooked until reach an internal temperature of 165 degrees F. (Do not overcrowd product. Adjust heat as necessary to maintain oil temperature.) Caution: Products will be hot.