Michael Angelo’s
Italian Natural Cuisine

Eggplant Rolletini*

This delicious vegetarian recipe begins with farm-fresh baked eggplant, lightly breaded in Italian seasonings. Our filling is a perfect combination of all-natural Italian cheeses - ricotta, mozzarella and Imported Pecorino Roman – with just the right amount of our sautéed spinach. We then add our authentic sauce made from organic vine-ripened tomatoes, imported Italian olive oil and Italian herbs.

Size - 10oz.

Cooking Instructions

Microwave
TIME: 10-12 minutes
Remove frozen entrée from carton.
DO NOT cut a slit in center of film.
Place on a microwave safe plateFor best results, heat on MEDIUM POWER (50%) FOR 10-12 MINUTES
(For ovens without medium power option, defrost for 3-4 minutes, then heat on high for 5-7 minutes.)
Rotate entrée once during heating.
Remove from microwave on plate for added support.
Let stand for 1-2 minute before serving.
Carefully remove film.

Conventional Oven
TIME: 45-50 minutes
Preheat oven to 375°F.
Remove frozen entrée from carton.
Cut a slit in center of film.
Place on tray on cookie sheet in oven on center of oven rack.
Bake at 375°F for 45-50 minutes or until hot.
Remove from oven on cookie sheet for added support.
Let stand for 1-2 minutes before serving.
Carefully remove film - product is HOT.

Key Ingredients
Organic Vine-ripened Tomatoes
Imported Italian Cheeses
Italian Herbs and Spices
Grade A Natural Vegetables

* Vegetarian Meal