INGREDIENTS:
Dough—Water, Enriched Wheat and Durum Flour (Wheat Flour, Durum Flour, Niacin, Iron, Thiamin Mononitrate, Ferrous Sulfate, Riboflavin, Folic Acid), Defatted Soy Flour, Shortening (Partially Hydrogenated Soybean and Cottonseed Oils), Dextrose, Salt, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate and Calcium Sulfate). Filling—Water, Potato Flakes [(Dehydrated Potato Flakes, Mono and Diglycerides, Meta-bisulfite, Sodium Acid Pyrophosphate, Citric Acid and BHA (preservative)], Cheddar Cheese [(Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Whey, Corn Syrup Solids, Partially Hydrogenated Soybean Oil, Buttermilk, Butter (Cream and Salt), Salt, Disodium Phosphate, Sodium Caseinate, Citric Acid, Natural Flavor, Autolyzed Yeast Extract, Monosodium Glutamate, Yellow 5, Yellow 6, Disodium Inosinate and Disodium Guanylate], Salt, Margarine (Soybean Oil, Water, Salt, Partially Hydrogenated Soybean Oil, Mono & Diglycerides, Lecithin, Sodium Benzoate (a preservative), Citric Acid, Artificial Butter Flavor, Beta Carotene, Vitamin A Palmitate, Calcium Disodium EDTA (to protect flavor), and Onion.
Topping—Onion, Vegetable Oil (Partially Hydrogenated Soybean Oil, Salt, Soy Lecithin, Natural and Artificial Butter Flavors, Vitamin A Palmitate, Beta Carotene (color), Onion and Flavoring (High Fructose Corn Syrup, Beef Stock, Partially Hydrogenated Soybean Oil, Salt, Flavors, Onion Powder, Butter Oil, Corn Starch, Caramel Color, Autolyzed Yeast Extract, Hydrolyzed Soy, Corn and Wheat Gluten Protein, Gum Tragacanth, Tocopherol, Disodium Inosinate, Disodium Guanylate, Sesame Oil, Citric Acid, Sodium Benzoate and Potassium Sorbate (to preserve freshness), Garlic, Butter (Cream, Salt and Natural Flavor), Spice.

COOKING INSTRUCTIONS:
Giorgio Pierogies are pre-cooked, just heat and serve.

Boiled:
• Bring 6 quarts of water* to a full boil.
• Place 2 lb bag of pierogies in boiling water.
• Cook uncovered for 5 to 6 minutes.
• Stir occasionally. Drain.
* If preparing other than one full bag of pierogies, use one cup of water per pierogie.

Pan Fried:
• Follow directions for boiled, cooking only 4-5 minutes. Drain.
• Pan fry until lightly browned and crispy.

Deep Fried:
• Follow directions for boiled, cooking only 4-5 minutes. Drain.
• Deep fry at 3503⁄4 F for 2 1/2 to 3 minutes.

Oven Baking:
• Place butter on the bottom of cookie tray size 11" x 17" pan and add frozen pierogies.
• Brush the top of the pierogies with additional butter.
• Cover with lid or foil and bake at 4003⁄4 F for 30 minutes.

Toaster Oven:
• Remove tray from box. Remove film from tray.
• Bake at 4503⁄4F. 14 to 15 minutes.

Conventional Oven:
• Preheat oven to 4003⁄4F.
• Remove tray from box. Remove film from tray.
• Bake 18 to 20 minutes.

Microwave Oven:
• Remove tray from box. Remove film from tray. Microwave on high
• 4 minutes to 4 minutes 15 seconds.

Microwave and Pan Fried:
• Remove tray from box. Remove film from tray.
• Microwave on high for 2 minutes. Remove product from tray.
• Place in fry pan and pan fry until lightly browned on both sides (around 2 minutes).