Corrugated recycles.

Crust (enriched Flour [wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Palm Oil, Yeast, Contains 2% Or Less Of: Soybean Oil, Sugar, Salt, Acacia Gum, Fermented Wheat Flour, Wheat Flour, Enzymes), Low Moisture Mozzarella Cheese (pasteurized Milk, Cheese Cultures, Salt, Enzymes), Ranch Sauce (soybean Oil, Water, Buttermilk Powder, Distilled Vinegar, Egg Yolks, Sugar, Romano Cheese [pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes], Salt, Phosphoric Acid, Onion Powder, Natural Flavor, Garlic Powder, Sodium Benzoate [preservative], Potassium Sorbate [preservative], Spices, Propylene Glycol Alginate, Xanthan Gum, Parsley), Fully Cooked Diced Chicken With Grill Marks (chicken Breast, Water, Potato Starch, Salt, Rosemary Extract), Fully Cooked Bacon Bits (pork Cured With Water, Salt, Smoke Flavoring, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite, May Contain Sugar, Brown Sugar), Green Onions

Cook thoroughly. Cooking Instructions: 1. Place foil on bottom rack of oven to catch toppings that may fall from flatbread during cooking 2. Preheat oven to 400 degrees F. 3. Remove plastic and cardboard from flatbread. Place flatbread on middle rack of oven. 4. Bake flatbread 8 - 10 minutes (Baking times may vary slightly from oven to oven. Bake to a minimum internal temperature of 165 degrees F as measured by a food thermometer) or until cheese is melted and crust is golden brown. 5. Carefully remove flatbread from oven and let stand for 2-3 minutes before slicing. Flatbread must be cooked thoroughly to 165 degrees F for food safety and quality. do not eat without cooking. Baking Tips: Since individual ovens vary in temperature, these instructions are guidelines only. Refrigerate or discard any uneaten portions . For best results, do not freeze. Bake only one flatbread at a time.

Previously handled frozen for your protection. Keep refrigerated.