Arancini made with Imported Arborio Rice, Spinach and Ricotta

Cooked Rice (Water, Arborio Rice, Olive Oil, Onion, Imported Parmesan and Pecorino Romano
Cheese [Pasteurized Part-Skim Cow’s and Sheep’s Milk, Cheese Cultures, Salt, Enzymes, Powdered
Cellulose {added to prevent caking}, Natamycin {a natural mold inhibitor}]), Filling (Spinach, Ricotta Cheese [Whey, Milk, Cream, Vinegar, Salt, and Xanthan Gum, Locust Bean Gum, and Guar
Gum {Stabilizers}], Imported Parmesan and Romano Cheese [Pasteurized Part-Skim Cow’s and
Sheep’s Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose {added to prevent caking}, Natamycin {a natural mold inhibitor}], Garlic, Salt, Spices) Breading (Breadcrumbs [Bleached Wheat
Flour, Yeast, Sugar, and Salt], Imported Parmesan and Pecorino Romano Cheese [Pasteurized Part Skim Cow’s and Sheep’s Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose {added to prevent caking}, Natamycin {a natural mold inhibitor}], Eggs, Flour [Bleached Wheat Flour, Malted
Barley Flour, Niacin, Reduced Iron Thiamin Mononitrate, Riboflavin, Folic Acid Potassium Bromate] Garlic, Salt, Spices, Parsley.

Storage: Keep Frozen.

Preparation:
1. Deep fry from frozen at 350 degrees for 12 – 12 1/2 minutes.
2. Hold for 2 minutes before serving. 

Shelf Life: One Year from Date of Production -(Marked on Case Label)

Packaging:
2/5lbs. Bags 10lbs per case.
Case Dimensions – 11.615 X 9.615 X 7.855
TI/HI – 16/5