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Cooking Instructions: Remove empanada from wrapper and cook thoroughly to 165 degrees F. After heating let stand for 1 minute. For best results thaw for 24 hours in the refrigerator before heating. Enjoy! Quick & Crispy - MicroBake Microwave + Oven (or Toaster Oven): Place on top of paper napkin and microwave on high for 60 seconds if refrigerated or 90 seconds if frozen. Bake empanada in pre-heated oven for 4 minutes at 375 degrees F. In a Hurry Microwave: Place on top of paper napkin and microwave on high for 2 minutes if frozen or 1 minute if refrigerated. Conventional Oven (or Toaster Oven): Preheat oven to 450 degrees F. Loosely wrap empanada in foil and place in oven. Bake for 25 minutes if refrigerated or 40 minutes if frozen. Caution: Empanada may be hot! Keep frozen.
Filling (Spinach, Onions, Mozzarella (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose, Natamycin), Tapioca Flour, Extra Virgin Olive Oil, Salt, Black Pepper, Nutmeg). Crust: Cocina 45 Blend (Corn Starch, Tapioca Starch, Nonfat Dry Milk, Psyllium Husk Powder, Dry Egg Whites, Buttermilk Solids, Gum Blend (Xanthan Gum, Sodium Alginate, Guar Gum), Sea Salt, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Sunflower Lecithin), Water, Butter (Cream, Natural Flavorings), Dehydrated Spinach).
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