Abstract: A microwavable food product comprises a crust which is formed of laminated pastry or dough. The crust has a uniform thickness and is provided with a pattern of depressions formed on the upper surface of the crust. The depressions include a plurality of depressions which each intersect the outer periphery of the crust. There are additional depressions in the peripheral region of the crust, and the depressions together, in the preferred embodiment, form substantially radially outwardly extending lines which run up to the outer periphery of the crust. The depressions are such that the region of each depression the thickness of the pastry is between one-half and one-third of the original thickness of the pastry.