Preparation: 15 minutes
saturated fats 10,7g
Dough 63%: Wheat flour, water, extra virgin olive oil (3%), salt, sugar, yeast, sour-dough (0,5%), sheep milk cream. Filling 37%: Gouda cheese (other ingredients: colouring: beta-carotene), water, smoked bacon (21%) [pork meat 85%, spices mixture (containing coriander seeds, suniper berries, caraway seeds, mustard grains and red pepper and clove extract), water, salt, soya, protein,dextrose, sacharose, wheat maltodextrine, antioxidants: sodium ascorbate and sodium erythorbate, acidity regulator: sodium lactate, emulsifiers: disodium diphosphate and pentasodium triphospate, preservative: sodium nitrite, smoke], edam cheese (other ingredients: colouring: beta-carotene), traditional kaseri cheese (5%), hard cheese kefalotyri, semi hard cheese, sheep milk cream, wheat semolina, egg white powder, modified potato starch.
The product contains ingredients of wheat (gluten), milk (lactose), soya, egg, mustard (mustard seed) and is produced in areas that also handle sesame. ΄
- Preheat the oven at 356F (180°C) and then bake the Penirli with smoked bacon & traditional cheese for approximately 35 minutes.
Not suitable for microwave oven
In the refrigerator: : 24 hours
In the freezer (**): 1 month(**) -12°C: 1 month
In deep freeze (***) -18°C: Up to date of expiry
Attention: Do not refreeze!