The present disclosure relates to a food product comprising, a filling substrate, prepared using a cooking step that reaches a safe cooking temperature for one or more substrate ingredients; and a batter layer containing starches and surrounding the substrate, with a breading layer applied over the batter layer before cooking, said batter and breading layer being cooked at a temperature sufficient to gelatinize the starches in a crust, wherein the food product is substantially cylindrically shaped, and wherein the food product maintains its shape for point of sale heating and when the food product is held.
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