Pepperoni_and_Cheese_Pizza2
Pepperoni_and_Cheese_Pizza1

Pepperoni and Cheese

SKU 18-10204 Category

Traditional Italian pizza sauce with pepperoni, mozzarella cheese, parmesan cheese, garlic, oregano and parsley in a handmade crust

$44.95

Case Count:24
Approximate Weight Per Item:1oz.
Allergen info:Wheat, Milk
Shipping Weight1.5 lbs
Shipping Dimensions11 × 9 × 2 in
Shipping:Shipped Frozen
Made:Made in USA
Receiveing Instructions:Our products are shipped frozen with dry ice. Please do not touch the dry ice with bare hands. Keep frozen, up to 6 months until ready to enjoy.
Preparation:Keep frozen until ready to prepare. Remove product from all packaging. Preheat oven to 350°F. Place on a baking sheet on center rack of oven. From frozen bake in a 350°F convection oven for 12-16 minutes or until crust is golden brown. Ensure product reaches internal temperature of 165°F or higher. Let stand for 5 minutes before serving as product is very hot. Do not bake in microwave or toaster oven. Since individual appliances vary in temperature, these instructions serve as guidelines only.
Ingredients:Pizza Crust (unbleached wheat flour, malted barley flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid), filtered water, canola oil, salt, yeast, sugar, and palm shortening), Pizza Sauce (tomatoes, salt, and dry leaf basil), Pepperoni (pork and beef, salt, contains 2% or less of water, dextrose, natural flavorings, natural smoke flavoring, sodium ascorbate, garlic powder, oleoresin of paprika, lactic acid starter culture, sodium nitrite, citric acid, BHA, BHT), Mozzarella Cheese (pasteurized whole milk, cheese cultures, salt, and enzymes), Cream Cheese (pasteurized milk and cream, cheese cultures, salt, stabilizers [carob bean and/or xanthan and/or guar gums]) Parmesan (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes, powdered cellulose added to prevent caking), Garlic, Oregano, Parsley

Reviews

There are no reviews yet.

Be the first to review “Pepperoni and Cheese”

Your email address will not be published. Required fields are marked *