Ru's Pierogi Pierogi 16 oz POUCH
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Directions
Cooking Instructions: Must be heated to an internal temperature of 165 degrees Fahrenheit. Before opening bag, tap to loosen contents if necessary. For best results - defrost product in refrigerated conditions. Heat 12 inch pan over medium heat. Melt 2 tbsp of butter for 6-8 pierogi, add pierogi to pan and fry for 5 minutes, on each side with pan covered, until golden brown. Remove from pan carefully, serve with your favorite sauces & toppings. Keep frozen.
Description
Heat treated - not fully cooked.Nutrition Facts
| Title | |
| Number Of Servings | about 4.5 |
| Serving Sizes | |
| Energy | 380 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Trans Fat | 0.5 g |
| Cholesterol | 75 mg |
| Sodium | 520 mg |
| Carbohydrates | 40 g |
| Dietary Fiber | 2 g |
| Sugars | 2 g |
| Protein | 9 g |
| Daily Percent Of Vitamin A | 15 |
| Daily Percent Of Vitamin C | 15 |
| Daily Percent Of Calcium | 15 |
| Daily Percent Of Iron | 15 |
Ingredients
Dough (Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine, Riboflavin, Folic Acid), Milk (Vitamin A Palmitate, Vitamin D3), Butter (Cream, Salt), Sour Cream (Cultured Pasteurized Light Cream, Nonfat Milk, Enzymes), Eggs, Salt), Cream Cheese (Pasteurized Milk, Pasteurized Cream, Cheese Culture, Salt, Carob Bean Gum, and/or Xanthan Gum, Guar Gum), Banana Peppers, Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Potato Starch, Canola Oil, Cellulose Powder, Natamycin), Imported Parmesan and Imported Pecorino Romano (Pasteurized Cows' Milk and Sheep's Milk, Cheese Cultures, Salt, Enzymes) Food Starch, Powdered Cellulose Added to Prevent Caking, Potassium Sorbate Added to Protect Flavor), Garlic, Oil Blend (Canola Oil, Olive Oil), Red Pepper Flakes.Warnings
Contains: milk, egg, and wheat.UPC
853900007156