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|10 servings per container|
|Serving Size: 1 shell|
|Calories from Fat||25|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||2.5 g (4%)|
|Saturated Fat||.5 g (2%)|
|Cholesterol||0 mg (0%)|
|Sodium||180 mg (8%)|
|Total Carbohydrate||20 g (7%)|
|Dietary Fiber||1 g (4%)|
Paper between each disco.
Yellow Dough: Flour, Water, Vegetable Shortening, Salt, Annatto, FD&C Yellow No. 5, FD&C Yellow No. 6, FD&C Red No. 40, Calcium Propionate, Dough Conditioner (Dry Whey, Processed Corn Flour, Monocalcium Phosphate L-Cysteine, Potassium Bromate).
Keep frozen. To Prepare Turnover Pastries: 1. Defrost dough. 2. Spread dough out slightly using roller. Place 1 or 2 teaspoons filling in center of dough. Turn dough over to form a half-circle and close sides by pressing with a fork. 3. Fry pastry in medium-hot oil until golden brown. Refrigerate after defrosted.
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