Conventional or Convection Baking: After thawing, brush pistolette with butter or margarine. Place pistolettes on wire rack or parchment paper in a pre-heated 400°F oven for about 12 minutes, or until golden brown. Cooking times will vary depending upon equipment used. Serve hot.

 

Deep Fat Frying: After thawing, fully submerge pistolettes in 350°F hot oil and hold them below the surface of the oil using a wire rack during cooking. Fry until the pistolettes are rich golden brown in color, for about 5 or 6 minutes. Serve hot.