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Food Club Tomato Paste
Food Club Tomato Paste
12 oz
100% satisfaction guarantee
Place your order with peace of mind.
Recent reviews
Mar 2023
Order delivered in 60 min
Customer since 2019
Alexandria, VA
Mar 2023
Order delivered in 58 min
Customer since 2018
Fairfax, VA
Mar 2023
Order delivered in 60 min
Customer since 2020
Arlington, VA
About
Details
Copyright topco rgia0518
storage: once opened place unused portion in separate container and refrigerate.
red gold
non-bpa lining
chicken parmesan stromboli - 1 lb boneless, skinless chicken breast halves, 2 tsp olive or vegetable oil fc, 2 cups (8 oz) mozzarella cheese, shredded fc, 1/3 cup onion, chopped, 1 clove garlic, minced, 2 (14.5 oz) cans petite diced tomatoes mexican style fc, 1/2 (12 oz) can tomato paste fc, 2 tbsp parmesan cheese, grated, 1 tbsp fresh parsley, finely chopped, 1 can refrigerated french bread dough fc. Cooking directions: preheat oven to 400° f. Sprinkle chicken with salt and pepper. In 12-inch skillet, heat oil over medium-high heat and brown chicken. Remove chicken from skillet and let cool; Pull into large shreds. Put onion and garlic in skillet and saute until onion is cooked. Add petite diced tomatoes and tomato paste; Simmer for 10 minutes. Remove from heat. In a bowl combine chicken, mozzarella cheese, 1 cup of tomato mixture, parmesan cheese and parsley. Set aside. On lightly floured surface, unroll french bread dough to form 10 x 12 inch rectangle. Arrange chicken mixture down center of dough. Cover filling bringing one long side into center, then overlap with the other long side; Pinch seam to seal. Fold in ends and pinch to seal. Arrange on cookie sheet, seam side down. Gently press in sides to form 12 x 4 inch loaf. Bake 35 minutes or until dough is cooked and golden. Cut stromboli into slices and serve with remaining tomato mixture. Makes 8 servings, fc=food club brand
Ingredients
Tomato Paste, Citric Acid.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 30
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 15mg1%
- Total Carbohydrate 6g2%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 1g
Details
Copyright topco rgia0518
storage: once opened place unused portion in separate container and refrigerate.
red gold
non-bpa lining
chicken parmesan stromboli - 1 lb boneless, skinless chicken breast halves, 2 tsp olive or vegetable oil fc, 2 cups (8 oz) mozzarella cheese, shredded fc, 1/3 cup onion, chopped, 1 clove garlic, minced, 2 (14.5 oz) cans petite diced tomatoes mexican style fc, 1/2 (12 oz) can tomato paste fc, 2 tbsp parmesan cheese, grated, 1 tbsp fresh parsley, finely chopped, 1 can refrigerated french bread dough fc. Cooking directions: preheat oven to 400° f. Sprinkle chicken with salt and pepper. In 12-inch skillet, heat oil over medium-high heat and brown chicken. Remove chicken from skillet and let cool; Pull into large shreds. Put onion and garlic in skillet and saute until onion is cooked. Add petite diced tomatoes and tomato paste; Simmer for 10 minutes. Remove from heat. In a bowl combine chicken, mozzarella cheese, 1 cup of tomato mixture, parmesan cheese and parsley. Set aside. On lightly floured surface, unroll french bread dough to form 10 x 12 inch rectangle. Arrange chicken mixture down center of dough. Cover filling bringing one long side into center, then overlap with the other long side; Pinch seam to seal. Fold in ends and pinch to seal. Arrange on cookie sheet, seam side down. Gently press in sides to form 12 x 4 inch loaf. Bake 35 minutes or until dough is cooked and golden. Cut stromboli into slices and serve with remaining tomato mixture. Makes 8 servings, fc=food club brand
Ingredients
Tomato Paste, Citric Acid.
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