Spinach, Cheese & Mushroom Empanada

Spinach, Cheese & Mushroom Empanada

Fillings: Spinach, Mozzarella Cheese (Low moisture part skim mozzarella cheese [Pasteurized part skim milk, cultures, salt, enzymes], powdered cellulose to prevent caking), Mushrooms (Mushrooms, water, salt and citric acid), Canola Oil, Modified Starch, Garlic powder, Salt, Onion powder, Black pepper.

Dough: Flour (Bleached, bromated wheat flour (Enriched Wheat Flour (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour), Water, Vegetable Shortening (Partially Hydrogenated soybean oil and partially hydrogenated cotton seed oil), Salt, Dough Conditioner (Wheat flour, salt, soy oil, contains 2% or less of L. cysteine, ascorbic acid, enzymes) Baking powder.

Cooking Instructions:
Microwave Oven on High

If Frozen:
Remove from package
Microwave for 2 minutes

If Thawed:
Microwave for 35 seconds
Allow to cool off and enjoy

Conventional Oven:
Preheat oven to 3500 F.
Bake for 15 minutes
Remove carefully from oven
Allow to cool off and enjoy.