Blanc's Famous Pistolettes are made with light crispy French Bread. They come loaded with delicious spicy cajun crawfish stuffing. INGREDIENTS:PISTOLETTE FRENCH BREAD: enriched wheat flour ( flour, malted barley flour, niacin, reduced iron, thiamin, mononitrate, riboflavin, folic acid), water, yeast, partially hydrogenated soybean oil. contains 2% or less of each of the following: sugar, salt, calcium propionate.FILLING: water, crawfish, onions, evaporated milk ( milk, dipotassium phosphate, carrageenan, vitamin D3), enriched flour ( wheat flour, malted barley flour, niacin, iron, thiamin, mononitrate, riboflavin, folic acid, ), bell pepper, bread crumbs ( enriched wheat flour ( flour, malted barley flour, niacin, reduced iron ,thiamin, mononitrate riboflavin, folic acid), water, yeast, soybean oil, contains 2% or less of each of the following salt, margarine, citric acid, salt, sodium powder, chicken broth, black pepper, red pepper.COOKING INSTRUCTIONS: Conventional or Convection Baking: After thawing, brush pistolette with butter or margarine. Place pistolettes on wire rack or parchment paper in a pre-heated 400 degrees over for about 12 minutes, or until golden brown. Cooking times will vary depending upon quipment used. Serve hot. Deep Fat Frying: After thawing, fully submerge pistolettes in 350 degree hot oil and hold them below the surface of the oil using a wire rack during cooking. Fry until the pistolettes are rich golden brown in color, for about 5 to 6 minutes. Serve hot.