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Odoms Tennessee Pride Turkey Sausage Biscuit, 17.8 Oz
Short Description
Tennessee Pride Turkey Sausage Biscuit Sandwiches (17.76 Oz)Biscuit: Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Vegetable Oil (Soybean or Palm), Contains 2% or less of: Salt, Yeast, Vital Wheat Gluten, Ascorbic Acid, Dough Conditioners (Enzymes), Calcium Propionate (Preservative). Turkey Sausage: Ground Turkey, Water, Contains 2% of less of: Salt, Dextrose, Spices, Sugar, Potassium Phosphate, Caramel Color, BHA, Citric Acid, Propyl Gallate.Keep frozen. Microwave oven: Remove unopened package of sandwiches from carton and place in microwave. Microwave on high for the time indicated on the chart, or until hot: Frozen. Refrigerated. 50 Seconds. 30 Seconds. The package may pop open during heating; this is normal. Let stand in microwave 1 minute before serving. Handle carefully; they're hot! Remove from package and enjoy! Please note microwave cooking instructions. For food safety and quality: Keep frozen until ready to use. May be refrigerated overnight to thaw; do not refrigerate longer than 3 days. Microwave directions developed using 1100-watt microwave ovens. Appliances vary. Adjust heating times as needed. For more information, go to our www. conagrafoods. com/mwcooking or Call: 1-866-484-8641. Conventional oven (refrigerated only) : Do not prepare in toaster oven. Thaw sandwiches in refrigerator. Preheat oven to 350┬░F. Remove sandwiches from wrapper, wrap each sandwich in foil. Place on baking sheet and bake 12 minutes. Handle carefully; they're hot! Enjoy! Odom's Tennessee Pride Turkey Sausage Biscuits. Taste the pride . 60% Less fat than our regular pork sausage biscuits. Snack size. Fully cooked sandwiches in 6 stay-fresh twin packs. Per 2 sandwiches: 200 Calories. 1. 5g Sat. Fat, 8% DV. 430mg Sodium, 18% DV. 5g Sugars. Net Wt 17. 76 oz (1 lb 1. 76 oz) 503 g.Long Description
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Net-Content: | 84g |
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Manufacturer: | Conagra Brands |
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