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Italian Tater Tots

Italian Tater Tots


  • 5 ounces potato tater tot grade A, fry or convection oven zero grams trans fat Versitots frozen (#60926)
  • 1 1/4 ounces VILLA FRIZZONI® sauce Alfredo frozen (#22826)
  • 1/8 ounce VILLA FRIZZONI® pepperoni sliced pork and beef average 16 slice per ounce 44 millimeter frozen, diced (#18862)
  • 1/2 ounce topping pizza sausage Italian spicy with garlic fully cooked average
8 count/ounce (#78906)
  • 1/8 ounce pepper red whole roasted, diced (#R5590)
  • 3/4 ounce VILLA FRIZZONI® cheese Mozzarella shredded feather, low moisture, part skim refrigerated (#61676)


  1. Deep fry the tater tots and top with the Alfredo sauce, then melt the mozzarella cheese on top.
  2. Meanwhile in a hot sauté pan add the sausage, pepperoni and red pepper. Once heated, place on top of the tater tots.

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