Nutrition Facts |
Portion Size | 142 g |
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Amount Per Serving |
|
Calories 400 |
Calories from Fat 170 |
|
|
% Daily Value* |
|
Total Fat | 19 g | 29% |
Saturated Fat | 7 g | 35% |
Trans Fat | 0 g | |
|
Cholesterol | 20 mg | 6% |
|
Sodium | 930 mg | 38% |
|
Total Carbohydrate | 44 g | 14% |
Dietary Fiber | 4 g | 16% |
Sugars | 5 g | |
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Protein | 14 g | 28% |
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Vitamin A |
0% |
* |
Vitamin C |
2% |
|
Calcium |
10% |
* |
Iron |
10% |
|
|
* Percent Daily Values are based on a
2,000 Calorie diet. |
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Ingredients
ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, PART-SKIM MILK MOZZARELLA CHEESE (PASTEURIZED PART-SKIM MILK, CULTURES, SALT, ENZYMES), COOKED ITALIAN SAUSAGE (PORK, WATER, SPICES, SALT, SUGAR, FLAVORINGS, BHA, BHT, CITRIC ACID ADDED TO PROTECT FLAVOR), PEPPERONI (PORK AND BEEF, SALT, WATER, DEXTROSE, SPICES, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, FLAVORING, GARLIC POWDER, SODIUM NITRITE, BHA, BHT, CITRIC ACID ADDED TO PROTECT FLAVOR), TOMATO PASTE, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OILS WITH TBHQ AND CITRIC ACID ADDED TO PROTECT FLAVOR, ROMA TOMATOES, MUSHROOMS. CONTAINS 2% OR LESS OF THE FOLLOWING: BUTTER GARLIC FLAVOR, CANOLA AND/OR PALM OIL, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO COLOR), CITRIC ACID, CORN STARCH, DOUGH CONDITIONERS (WHEAT FLOUR, DIACETYL TARTARIC ACID ESTERS OF MONO- AND DIGLYCERIDES [DATEM], MONO- AND DIGLYCERIDES, DEXTROSE, SOY FLOUR, SOY LECITHIN, ASCORBIC ACID AND FUNGAL ENZYMES, SODIUM STEAROYL LACTYLATE, MONOGLYCERIDES, PROPIONIC AND/OR ACETIC AND/OR PHOSPHORIC ACID), GARLIC PUREE (GARLIC, CANOLA OIL, WATER), MODIFIED FOOD STARCH, OLIVE OIL, ONION, PROVOLONE CHEESE (PASTEURIZED MILK, CHEESE CULTURE, ENZYMES, SALT, CALCIUM CHLORIDE), RED BELL PEPPER, SALT, SEASONING (GARLIC POWDER, MALTODEXTRIN, AUTOLYZED YEAST EXTRACT, OLIVE OIL, SALT, DEXTROSE, DRIED SOY SAUCE (SOYBEANS, SALT), MODIFIED CORN STARCH, NATURAL FLAVORINGS, TOMATO POW
Allergy Information
Milk, Wheat, Soy, Gluten
Last Updated: May 30, 2018
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