Description
Part-baked Dough Balls with a garlic butter dip.Chance to win a holiday to HawaiiTerms and conditions: open to 18+ UK residents only from 01/05/2025 to 08/09/2025 inclusive. One entry per person. To enter scan QR code on pack and fill in the form onlice Winners will be selected by a free prize draw. Internet access required.Prizes: 1 Family Adventure holiday to Hawaii for 2 adults and 2 children under 16 years old; or 1 of 3 Family day out tickets for 2 adults and 2 children under 16 years old.For more information and full ts&cs, go to www.pizzaexpress.com/terms-and-conditions/iilo-and-stitch-competition.
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Suitable for vegetarians
Pack size: 200G
Net Contents
200g ℮
- 796 190
- 7.5
- 3.8
- 1.7
- 0.68
of the reference intake*
Typical values per 100g: Energy 1183kJ
Suitable for vegetarians
Dough BallsDip
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Unsalted Butter (Milk) (12%), Rapeseed Oil, Garlic Purée, Olive Oil, Salt, Sugar, Yeast, Flour Treatment Agent (Ascorbic Acid)
Storage
Keep refrigerated.If freezing, freeze on day of purchase and consume within 1 month. This product may have been previously frozen.
Nutrition
| Typical Values | Per 100g | Per serving (4 Dough Balls, 1/4 dip pot) |
|---|---|---|
| Energy | 1183kJ | 548kJ |
| - | 280kcal | 130kcal |
| Fat | 2.2g | 1.0g |
| of which Saturates | 0.2g | 0.1g |
| Carbohydrates | 53.1g | 24.6g |
| of which Sugars | 3.4g | 1.6g |
| Fibre | 2.7g | 1.3g |
| Protein | 10.6g | 4.9g |
| Salt | 1.20g | 0.56g |
| This pack contains 4 servings | - | - |
Suitable for vegetarians
Dough BallsDip
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Unsalted Butter (Milk) (12%), Rapeseed Oil, Garlic Purée, Olive Oil, Salt, Sugar, Yeast, Flour Treatment Agent (Ascorbic Acid)
Storage
Keep refrigerated.If freezing, freeze on day of purchase and consume within 1 month. This product may have been previously frozen.
Nutrition
| Typical Values | Per 100g | Per serving (4 Dough Balls, 1/4 dip pot) |
|---|---|---|
| Energy | 2837kJ | 248kJ |
| - | 689kcal | 60kcal |
| Fat | 74.6g | 6.5g |
| of which Saturates | 42.0g | 3.7g |
| Carbohydrates | 3.7g | 0.3g |
| of which Sugars | 1.1g | 0.1g |
| Fibre | 0.0g | 0.0g |
| Protein | 0.9g | 0.1g |
| Salt | 1.33g | 0.12g |
| This pack contains 4 servings | - | - |
Keep refrigerated.If freezing, freeze on day of purchase and consume within 1 month. This product may have been previously frozen.
Cooking Instructions
Instructions: For best results cook from chilledEnsure dough balls are piping hot before serving and serve immediately.These are guidelines only as all cooking appliances vary in performance.
Oven cook
Instructions: 1. Preheat your oven.2. Remove all packaging, including plastic tray, and place the Dough Balls onto a baking tray.3. Set aside the garlic dip to warm to room temperature. From frozen, set aside for 30 minutes.4. Bake for 5-6 minutes. If cooking from frozen, increase baking time to 7-8minutes.6. Once cooked, remove Dough Balls carefully from the oven and enjoy!Electric 200°C, 5-6 minsFan 180°C, 5-6 minsGas mark 6, 5-6 mins
Oven cook
Instructions: 1. Preheat your oven.2. Remove all packaging, including plastic tray, and place the Dough Balls onto a baking tray.3. Set aside the garlic dip to warm to room temperature. From frozen, set aside for 30 minutes.4. Bake for 5-6 minutes. If cooking from frozen, increase baking time to 7-8minutes.6. Once cooked, remove Dough Balls carefully from the oven and enjoy!Electric 200°C, 7-8 minsFan 180°C, 7-8 minsGas mark 6, 7-8 mins
Film. Recycle with bags at large supermarket - Don't recycle at home
Pot. Recycle
Tray. Recycle
Manufacturer Address
PizzaExpress,Building 01,Arc Uxbridge,Sanderson Road,Uxbridge,UB8 1DH.
Return to
Get in TouchWrite to us at:PizzaExpress,Building 01,Arc Uxbridge,Sanderson Road,Uxbridge,UB8 1DH.Or, get in touch at www.pizzaexpress.com/help-and-contact.If your feedback is about a particular product, please let us know the use by date and code on the front of the pack.
Using Product Information
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