Fully cooked thaw-and-eat filled food product

A method of manufacturing a fully cooked food product, comprising:

• a. providing a bread dough, the bread dough having:
• i. a grain ingredient in an amount of about 40% to about 50% by weight of the bread dough and comprising whole grain;
• ii. a gluten protein ingredient in an amount of about 4% to about 6% by weight of the bread dough;
• iii. a milk protein ingredient in an amount of about 8% to about 15% by weight of the bread dough;
• iv. a moisture content of about 35% to about 40% by weight of the bread dough;
• b. providing a filling component, the filling component including:
• i. a continuous phase component in an amount of at least 40% by weight of the filling component;
• c. at least partially enclosing a portion of the filling component within a portion of the bread dough to produce an uncooked food piece, the uncooked food piece including the filling component in an amount of about 30% to about 50% by weight;
• and
• d. cooking the uncooked food piece for a time and temperature sufficient to produce the fully cooked food product, the fully cooked food product including:
• i. a cooked bread component contributing protein in an amount of at least 10% by weight of the food product and having a protein content of about 20% to about 28% by weight of the bread component, the gluten protein ingredient contributing about 4% to about 6% protein by weight of the bread component, and the milk protein ingredient contributing about 8% to about 15% protein by weight of the bread component;
• ii. a cooked filling component at least partially enclosed in the cooked bread component, the cooked filling component comprising about 35% to about 60% by weight of the food product;
• iii. a total protein content of about 14% to about 25% by weight of the food product.