tomato and mozzarella cheese
Rye, barley, wheat, oats with sunflower seeds, sesame and flax: there is all the goodness of the earth in this Panzerotto, made with puff pastry with multi-cereal flour and stuffed with mozzarella and tomato. The Apulian tradition meets ancient grains, marrying well-being with flavour.
30gr – 40gr – 50gr – 60gr – 80gr – 100gr
DOUGH: “00” type common wheat flour, salt, sugar, brewer’s yeast, vegetable margarine (vegetable fat Shea oil, sunflower oil, ninth emulsifiers and E471 fatty acid glyceride acids, E322 sunflower lecithin, acidity corrector E330 , betecarotene colouring aromas), sesame seeds, whole soy, cornmeal, flaxseed, whole rye flour, oatmeal, salt, barley flour, millet, wheat gluten, wheat malt flour, E300 flour treatment agent.
FILLING: cow’s milk curd mozzarella (pasteurised milk, lactic ferments, salt) tomato puree. Fried in sunflower oil.
The highlighted ingredients can cause reactions in allergic or intolerant people.
Produced in a facility that also uses: cereals containing gluten, eggs and derivatives, milk and its derivatives.
Thaw at room temperature for about 20 minutes.
In the over
preheat the oven to 180 ° C, place the product in the oven and cook for about 5 minutes.
In the microwave
put the pre-fried product in a 800 W microwave and cook for about 90 seconds
average values for 100 g
Energy value 305 kcal (1288 kj)
|of which saturated||g||2,1|
|of which sugars||g||3,7|