RCG! BBQ Bags, Large & Small.   

COOKING INSTRUCTIONS: For small bags, arrange pesto marinated asparagus spears in attractive patterns on focaccia art pizza, then top w/ a curled smoked salmon flourish.  For large bags, top both focaccia art pizzas with a curly flourish of smoked salmon.  Load one pizza into the bottom of the bag.  Add in the peso asparagus spears in the middle section of the bag, followed by the second pizza near the top.  Seal the bags.  For the air fryer, cut out the plastic portion of the bags.  Air Fry for 8 to 10 mins at 380º.  BBQ grill or conventional oven at 450º for 15 mins, leave bags closed, or poke holes or remove plastic top layer for more smoky BBQ flavor.

NOTE: Ready.Chef.GO! bags allow for excellent texture in the microwave & fast high heat cooking in the oven.  Organic, eco & humane ingredients preferred.  The results are always succulent & tender.  You’ll taste the difference.  No prep time required & virtually no clean up.  Take this camping & glamping.  Scrumptious & versatile.  Great for picnics & every outdoor party.  Use RCG! BBQ bags in oven, on grill or in air fryer.  One and done, no clean up required!  Perfect grilling flavor fun this autumn entertaining season.  Have some bags prepped and ready to make grilling extra easy & to take to all your fun BBQ events this autumn holiday season.  Adding smoked salmon to your pizza makes it a BBQ Focaccia Art Pizza Royale! 

*Focaccia Art Pizza Pro Tips 

Arrange toppings of prepared vegetables, fruit & herbs on top of grated cheese on your focaccia art pizza crusts.  Create artful collage shapes.  I used steamed rainbow carrots, marinated apples, garden herbs like rosemary & rose geranium, pineapple guava, capers, chili peppers, pepper jack, smoked gouda & fresh mozzarella ciliegine balls.  Slice organic apples thinly and marinate them for color pop.  I used granny smith marinated & port & honey crisp marinated in saffron infused sake.