$0.93 / oz $3.99
Kraft
| Nutrient | Per Serving |
|---|---|
| Calories (kcal) | 310 |
| Total Fat (g) | 16 |
| Saturated Fat (g) | 6.00 |
| Sodium(g) | 0.71 |
| Salt (g) | 1.78 |
| Carbohydrates (g) | 28 |
| Sugars (g) | 4.00 |
| Fiber (g) | 2.00 |
| Proteins (g) | 13 |
Pepperoni flavored sausage. Kraft mozzarella. Pizza crusts made with whole grain. Tombstone pizza sauce. Each package makes 3 pepperoni flavored sausage pizzas: pepperoni flavored sausage; pasteurized prepared mozzarella cheese product; 3 real pizza crusts; pizza sauce. Sensible solution. US inspected and passed by Department of Agriculture.
Keep refrigerated. Do not freeze. Basics Pepperoni Flavored Sausage: Fun to Eat - No Need to Heat!: Spread sauce on crusts; add toppings. To Heat & Eat: Build pizzas on microwaveable plate. Microwave on High 30 sec; let stand 30 sec. Note: Pizzas will be hot. Adult supervision recommended. Do not microwave in packages. Ovens vary; heating time is approximate.
Pizza Crust: Wheat Flour (Enriched Bleached Wheat Flour, [Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Whole Wheat Flour), Water, Sugar, Glycerin, Soybean Oil. Contains 2% or less of: Yeast, Vital Wheat Gluten, Mono- & Diglycerides, Salt, Xanthan Gum, Calcium Propionate, Sorbic Acid, Natural And Artificial Flavor, Enzyme. Pizza Sauce: Water, Tomato Paste, Sugar, contains less than 2% of Modified Food Starch, Garlic Powder, Salt, Onion Powder, Spice, Citric Acid, Dried Basil, Sea Salt, Potassium Sorbate Added As A Preservative, Xanthan Gum, Natural Flavor. Pepperoni made with Pork, Chicken And Beef - BHA, BHT and Citric Acid added to help protect flavor: Pork, Mechanically Separated Chicken, Beef, Salt, contains 2% or less of Pork Stock, Spices (Including Mustard), Dextrose, Lactic Acid Starter Culture, Oleoresin Of Paprika, Flavoring, Sodium Ascorbate, Sodium Nitrite, Bha, Bht, Citric Acid. Mozzarella Pasteurized Prepared Cheese Product: Pasteurized Part-Skim Milk, Water, Milk Protein Concentrate, Salt, Sodium Citrate, Milkfat, Cheese Culture, Sorbic Acid As A Preservative, Enzymes, with Cellulose Powder added to prevent caking.
