1. Place oven rack in middle of oven.  Preheat oven to 450°F (232°C).

2. Remove bread from wrapper and sprinkle one package of cheese evenly over the bread.  Top with one package of pepperoni.

3. Carefully place directly onto the oven rack.  Bake one bread at a time. 

4. Bake bread for 7-9 minutes or until cheese is melted and edges of the bread are golden brown. Ovens may vary, so cooking time or temperature may need to be adjusted. 

5. Carefully remove from oven and place on cutting board.

6. Drizzle one packet of Garlic Buttery Sauce evenly across the bread and spread with a pastry brush or the back of a spoon.

7. Sprinkle one packet of Parmesan cheese evenly over the bread. 

8. Let cool 3 minutes. Cut, serve, and enjoy!

BREAD: BREAD MUST BE STORED IN THE FREEZER. FROZEN CRUST MUST BE THAWED PRIOR TO BAKING. THAW AT ROOM TEMPERATURE FOR ABOUT 30 MINUTES.

CHEESE: CHEESE MUST BE STORED FROZEN. FROZEN CHEESE WILL THAW AT ROOM TEMPERATURE IN ABOUT 30 MINUTES. 

PEPPERONI: PEPPERONI MUST BE STORED FROZEN. THAW AT ROOM TEMPERATURE FOR ABOUT 30 MINUTES. PRODUCT NEEDS TO BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F. 

PARMESAN CHEESE: CHEESE MUST BE STORED FROZEN. FROZEN CHEESE WILL THAW AT ROOM TEMPERATURE IN ABOUT 30 MINUTES. 

GARLIC BUTTERY SAUCE: SAUCE MUST BE STORED IN THE REFRIGERATOR OR KEPT FROZEN. FROZEN SAUCE WILL THAW AT ROOM TEMPERATURE IN ABOUT 30 MINUTES.  

Bread: CRUST (BLEACHED ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID], WATER, SOYBEAN OIL, PRE-MIX BLEND (GLUCONO DELTA-LACTONE, SALT, SODIUM BICARBONATE, DOUGH CONDITIONER BLEND [ENRICHED WHEAT FLOUR {WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID}, YEAST, VITAL WHEAT GLUTEN, L-CYSTEINE HYDROCHLORIDE, SOYBEAN OIL, ASCORBIC ACID (VITAMIN C), ENZYMES], CELLULOSE GUM, SODIUM PROPIONATE [PRESERVATIVE], SOYBEAN OIL {PROCESSING AID}, CALCIUM SILICATE (PROCESSING AID)), HIGH FRUCTOSE CORN SYRUP, YEAST). CONTAINS: WHEAT

Cheese: Low Moisture Part Skim Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Muenster Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Powdered Cellulose (To Prevent Caking), Natamycin (A Natural Mold Inhibitor). Allergen Information: Contains Milk

Pepperoni: Pork, Beef, Salt, Spices, Dextrose, Natural Flavor, Lactic Acid Starter Culture, Oleoresin of Paprika, Sodium Ascorbate, Maltodextrin, Garlic Powder, Sodium Nitrate, Citric Acid. Contains Mustard

Garlic Buttery Sauce: SOYBEAN OIL, WATER, PARTIALLY HYDORGENATED SOYBEAN OIL, SALT, GARLIC POWDER, VEGETABLE MONO AND DIGLYCERIDES, SOY LECITHIN, SODIUM BENZOATE AND POTASSIUM SORBATE (AS PREVENTATIVES), CIRTIC ACID, NATURAL AND ARTIFICIAL FLAVORS, CALCIUM DISODIUM EDTA ADDED TO PROTECT FLAVOR, BETA CAROTENE (COLOR), VITAMIN A, PALMITATE ADDED. CONTAINS: SOY AND MILK

Parmesan Cheese/Salt Mix: PASTEURIZED MILK, SALT, CHEESE CULTURE, ENZYMES, POWDERED CELLULOSE (TO PREVENT CAKING), SORBIC ACID (PRESERVATIVE). CONTAINS: MILK