Nutrition Facts |
Portion Size | 4.68 oz |
|
Amount Per Serving |
|
Calories 280 |
Calories from Fat 72 |
|
|
% Daily Value* |
|
Total Fat | 8 g | 12% |
Saturated Fat | 2.5 g | 12% |
Trans Fat | 0 g | |
|
Cholesterol | 15 mg | 5% |
|
Sodium | 570 mg | 23% |
|
Total Carbohydrate | 37 g | 12% |
Dietary Fiber | 4 g | 16% |
Sugars | 4 g | |
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Protein | 16 g | 32% |
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Vitamin A |
0% |
* |
Vitamin C |
0% |
|
Calcium |
15% |
* |
Iron |
15% |
|
|
* Percent Daily Values are based on a
2,000 Calorie diet. |
|
|
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Ingredients
INGREDIENTS:
Water, Whole Wheat Flour, Enriched Wheat Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine
Mononitrate, Riboflavin, Folic Acid), Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Tomato Paste
(Not less than 31% NTSS), Reduced Fat Mozzarella Cheese(Pasteurized Part Skim Milk, Nonfat Milk, Cheese Cultures, Modified Corn
Starch*, Salt, Vitamin A Palmitate, and Enzymes) *Ingredients Not In Regular Mozzarella Cheese, Turkey Pepperoni (Turkey, Salt,
Contains 2% Or Less Of Natural Flavors, Dextrose, Lactic Acid Starter Culture, Oleoresin of Paprika, Dehydrated Granulated Garlic,
Sodium Nitrite. BHA, BHT, Citric Acid.), Soy Flour, Soybean Oil, Contains less than 2% of: Casein, Dextrose, Milk Protein Concentrate,
Pizza Seasoning (Sugar, Spices, Garlic Powder, Citric Acid), Modified Corn Starch, Baking Powder (Sodium Bicarbonate, Cornstarch,
Sodium Aluminum Sulfate, Calcium Sulfate, Monocalcium Phosphate), Salt, Dough Conditioner (Wheat Flour, Salt, Soy Oil, L.
Cysteine, Ascorbic Acid, Enzyme) and/or Wheat Gluten, Modified Potato Starch, Sodium Aluminum Phosphate, Disodium Phosphate,
Mozzarella Cheese Type Flavor (Mozzarella Cheese [Milk, Culture, Rennet, Salt], Milk Solids, Disodium Phosphate),Lactic Acid, Sorbic
Acid, Nutrient Blend (Magnesium Oxide, Zinc Oxide, Calcium Pantothenate, Riboflavin And VitaminB-12), Vitamin A Palmitate, Soy
Lecithin.
CONTAINS: MILK,SOY AND WHEAT.
Allergy Information
Milk, Wheat, Soy, Gluten
Last Updated: June 08, 2018
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