Regular or flattened pizza dough edges made with meat, vegetables, or sauce placed atop or within pizza dough edges and with pizza dough edges rolled over or pinched to enclose meat, vegetables, or sauce within edges to form meat, vegetables, or sauce filled pizza crust. The pizza dough edges and filled pizza edge crust are prepared with or without the pizza center and are prepared before, during, or after pizza center is prepared. The invention is made for fresh cooking or frozen for later cooking. The invention will contribute to the taste and options for freshly made and frozen pizza.

Regular or flattened pizza dough edges made with meat, vegetables, or sauce placed atop or within pizza dough edges and with pizza dough edges rolled over or pinched to enclose meat, vegetables, or sauce within edges to form meat, vegetables, or sauce filled pizza crust. The pizza dough edges and filled pizza edge crust are prepared with or without the pizza center and are prepared before, during, or after pizza center is prepared. The invention is made for fresh cooking or frozen for later cooking. The invention will contribute to the taste and options for freshly made and frozen pizza.

A sandwich cookie product has entertainment value by providing a filler cream layer that includes a continuous, predetermined interior image. The image is hidden by the base cakes, but can be discovered by a consumer when either base cake is removed. Because the complex image is continuous throughout the thickness of the filler cream layer, the sandwich cookie product provides entertainment value in discovery of the hidden image. Methods of making such products are described.

A sandwich cookie product has entertainment value by providing a filler cream layer that includes a continuous, predetermined interior image. The image is hidden by the base cakes, but can be discovered by a consumer when either base cake is removed. Because the complex image is continuous throughout the thickness of the filler cream layer, the sandwich cookie product provides entertainment value in discovery of the hidden image. Methods of making such products are described.

The present invention relates to a pourable fruit filling having a water activity in the range of 0.78 to 0.90, said fruit filling containing 10-40 wt. % of fruit pieces dispersed in 60-90 wt. % of a continuous phase, said continuous aqueous containing 18-48 wt. % water, 7-21 wt. % of one or more polyols selected from glycerine, propylene glycol, sorbitol, mannitol, xylitol and erythritol, and 30-60 wt. % of one or more sugars. The pourable fruit filling of the present invention may suitably be applied in the preparation of filled bakery products that exhibit surprising stability at room temperature. The invention further provides a filled bakery product comprising 10-60 wt. % of a pourable fruit filling according to the present invention and 40-90 wt. % of a casing of fully or partially cooked dough that encloses the pourable fruit filling.

Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.

Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.

The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C. below the deposition temperature, wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20° C., wherein the liquid oil has a solid fat content of less than 15 wt. % at 20° C., and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.

The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C. below the deposition temperature, wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20° C., wherein the liquid oil has a solid fat content of less than 15 wt. % at 20° C., and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.

The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4 ° C. below the deposition temperature, wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20° C., wherein the liquid oil has a solid fat content of less than 15 wt. % at 20° C., and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.