A blend of smoked mozzarella, cream cheese and fresh
herbs fill an open pate a choux, garnished with a roasted red pepper
coulis. They are packed in 2 trays of 50 profiteroles each total of 100 profiteroles.
||0.60 oz each|
||In the original box
for up to 6 months in the freezer.|
Convection oven: Preheat oven to 375 F. Place
frozen hors d'oeuvres on baking sheets. Bake 8-10 minutes, or until hot,
or cheese just starts to melt. Cool 5 minutes before serving.
Conventional oven: Increase temperature to 400
F. Increase cooking time to about 15 minutes.
||Cream cheese (pasteurized cultured cream & milk,
salt, carob gum) water, pasteurized eggs (whole eggs, citric acid),
enriched wheat flour (niacin, reduced iron, thiamin mononitrate,
riboflavin, folic acid, (malted barley flour)), smoked mozzarella cheese,
sweet red peppers, butter (cream, salt) ricotta cheese, garlic (garlic,
soybean oil, water, citric acid), fresh herbs, spices,