Pillsbury Frozen Pie Dough Sheet 10" x 12", 1 x 20 ct Case

DOT serving size: 100 GRM

DOT servings per container: 77

Calorie: 452.15 E14

Carbohydrates: 36.85 GRM

Cholesterol: 0.43 MGM

Potassium: 73.98 MGM

Protein: 4.51 GRM

Saturated Fat: 21.73 GRM

Sodium: 378.85 MGM

Sugar Added: 1.41 GRM

Total Fat: 31.86 GRM

Total Sugar: 2.4 GRM

Transfatty Acids: 0.31 GRM

Vitamin D: 0 MC

Calcium: 27.97 MGM

Iron: 2.15 MGM

Total Dietary Fiber: 1.2 GRM

enriched flour bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), palm oil, water, palm kernel oil, nonfat milk, salt, dextrose, sugar, cream, l-cysteine hydrochloride, annatto and turmeric extract color, natural flavor.

DOT item: 670001

Rebel category: Bakery & Desserts

Case GTIN: 10094562101456

DOT product name: Frozen Pie Dough Sheet 10" x 12"

Brand: Pillsbury

DOT category: Crust & Doughs

Case pack: 1 - 20 CNT

Shipped temperature: Frozen

Shelf life: 365 days total; 182 days guaranteed when available from DOT.

Storage: Pie dough is not ready-to-eat and must be thoroughly cooked before eating. To prevent illness from naturally occurring bacteria in wheat flour, do not eat raw dough; wash hands and surfaces after handling. 20 count. Keep frozen until ready to bake. Thaw in refrigerator at 40 degrees F for 8-12 hours before preparation and baking. STORE FROZEN AT 0° F OR BELOW.

Preparation: BAKE: HANDLING: Keep frozen dough sheets at 0°F or below until ready to use. THAWING: Thaw dough sheets, covered, at room temperature for 15-30 minutes until flexible or refrigerate overnight in cooler (approximately 35-40°F). May be held in cooler up to 72 hours. PREPARATION SUGGESTION: Topped One Crust Pie, Pot Pie or Fruit Cobbler: Fill half hotel pan ¾ full with preferred sweet or savory filling. Top pan with thawed pie dough sheet. BAKE: CONVECTION OVEN 350°F 21-29 minutes STANDARD OVEN 400° F 36-46 minutes Bake until crust is a deep golden brown and reaches a minimum internal temperature of 165°F. Bake times and temperatures may require adjustment depending on the oven and the oven load.

Preparation: BAKE: Keep frozen dough sheets at 0°F or below until ready to use. Thaw dough sheets, covered, at room temperature for 15–30 minutes until flexible, or refrigerate overnight (35–40°F) in a cooler; hold in the cooler for up to 72 hours. For topped one-crust pies, pot pies, or fruit cobblers, fill a half hotel pan ¾ full with your preferred filling and top with a thawed pie dough sheet. Bake until the crust is deep golden brown and reaches 165°F internally. Times and temperatures may need adjusting depending on the oven and load. Baking Instructions: Convection Oven (350°F): 21-29 minutes. Standard Oven (400°F): 36-46 minutes.

Allergen note from DOT data: contains Milk and its derivatives, Wheat and Their Derivatives.

Nutrition, ingredient, allergen, pack, and image details are tied to DOT/manufacturer product data for this exact item.