They do have some bangers.

I have to undercook it though, or it's just like a rock. Recommended is like 425° for like 12-14 min or something (I'd have to pull wrapper out of the trash), but 375° for ~10 minutes seems to alleviate the brick crust issue I have. But then again, some folks prefer crunch, but at my age, it just hurts to eat if it's too done.