Ingredient List: Hot Pockets Hot Ones Spicy Garlic Chicken & Bacon
Ingredients
Enriched flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, cooked grill marked white meat chicken strips (white meat chicken, water, isolated soy protein, modified rice starch, chicken flavor [dehydrated chicken broth, chicken powder, natural flavor], sodium phosphate, salt), reduced fat mozzarella cheese (pasteurized part skim milk, nonfat milk, modified food starch*, cultures, salt, vitamin a palmitate, enzymes, *ingredients not in regular mozzarella cheese), seasoning (creamer [sunflower oil, corn syrup solids, sodium caseinate, mono and diglycerides, soy lecithin], buttermilk [buttermilk, whey, sodium caseinate, lactic acid], whey, modified corn starch, nonfat dry milk, buttermilk flavor [maltodextrin, lactic acid, modified food starch, vinegar, buttermilk solids] dried garlic, corn syrup solids, sugar, potassium chloride, lactic acid, salt, xanthan gum, spice, parsley), applewood smoked cooked bacon (bacon [cured with water, salt, sugar, sodium phosphates, sodium ascorbate, sodium nitrite], smoke flavoring), 2% or less of margarine (palm oil, water, soybean oil, sugar, mono & diglycerides, soybean lecithin, potassium sorbate and citric acid [preservatives], annatto and turmeric color, vitamin a palmitate added), palm oil, sugar, parmesan and asiago cheese blend with flavor (parmesan & asiago cheeses [cultured milk, salt, enzymes], enzyme modified parmesan cheese [cultured milk, water, salt, enzymes], whey, salt, powdered cellulose), modified food starch, vegetable oil (soybean oil and/or corn oil), fractionated palm oil, salt, parsley, dough conditioner blend (calcium sulfate, salt, l-cysteine hydrochloride, garlic powder, tricalcium phosphate, enzymes [wheat]), yeast, potassium chloride (potassium chloride, citric acid), soy lecithin, seasoning (maltodextrin, modified corn starch, butter flavor), whey, soy flour, dried egg whites.
Allergens
Contains: egg, wheat, milk, soy.
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