Fire-Roasted Vegetables en Croûte

Puff pastry:enriched wheat flour(wheat flour,enzymes, ascorbic acid, niacin, iron,thiamine mononitrate, riboflavin,folic acid), butter, water, shortening(soybean oil & hydrogenated soybean oil), cream of tartar, salt, Natural & Artificial Butter Flavor(dextrose, cornstarch, silicone dioxide, Vitamin E, and dough improver(L-cysteine monohydrochloride)), water, brown rice, spinach, Fire-roasted eggplant, Fire-roasted squash, Fire-roasted red bell peppers, mushrooms, wheatberries, Gruyere cheese (part-skim cow's milk, cheese culture), cream, sun-dried tomato,curry(spices, turmeric, salt, spice extractives), Parmesan cheese,(cultured pasteurized milk, salt, microcrystalline cellulose enzymes), modified food starch, water, salt, spices, granulated onion and garlic.
CONTAINS:Milk, Wheat, Soy.

Serving Size: 8.5 oz
Servings per container: 1

Oven

1. If time allows, defrost "en croûte" entrees for up to 2 hours in refrigerator.
2. Place product 2 inches apart on a non-stick baking pan. In a small bowl, blend an egg thoroughly with 1 tablespoon of water and "paint" the pastry with the egg mixture, using a pastry brush.
3. Bake in pre-heated oven at 425 F. for first 15 minutes; check after 15 minutes and cover pastry with foil if it is browning too quickly; lower temperature to 375 F.
4. Continue to cook for 15 to 20 minutes or until internal temperature of 160 F. is reached. Refrigerate leftovers promptly.