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Totinos Pizza 4 Pack Combination Party Frozen - 42.8 Oz
Party Pizza, Pack, Combination
Sausage & pepperoni seasoned pork, chicken and beef pizza topping. Per 1/2 Pizza: 350 calories; 5 g sat fat (24%DV); 730 mg sodium (32%DV); 3 g total sugars. 4 Pizzas inside! Sausage made with chicken pork added. Inspected for Wholesomeness by US Department of Agriculture. how2recycle.info. Questions? Comments? Save package and visit us at our website or call at 1-800-949-9055. Box Tops for Education: No more clipping. Scan your receipt. See how at btfe.com. Earn 4X. Try Our Other 4-Pack Varieties! Party Pizza Pack Pepperoni; Party Pizza Pack Triple Cheese; Party Pizza Pack Triple Meat; Party Pizza Pack Classic Pepperoni.
Serving Size: 0.5pizza
Servings Per Container: 8
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 18g||23%|
|Saturated Fat||Amount Per serving 5g||24%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 10mg||3%|
|Sodium||Amount Per serving 730mg||32%|
|Potassium||Amount Per serving 280mg||6%|
|Total Carbohydrate||Amount Per serving 37g||14%|
|Dietary Fiber||Amount Per serving 2g||7%|
|Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 10g||0%|
Enriched Flour (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Tomato Puree (Water, Tomato Paste), Imitation Mozzarella Cheese (Water, Palm Oil, Rennet Casein, Modified Potato Starch, Vegetable Oil, Potato Starch, Sodium Aluminum Phosphate, Potassium Chloride, Salt, Citric Acid, Potassium Sorbate [Preservative], Titanium Dioxide [Artificial Color], Maltodextrin, Magnesium Oxide, Zinc Oxide, Riboflavin, Vitamin A Palmitate, Vitamin B6, Vitamin B12), Cooked Chicken Pizza Topping Pork Added (Sausage Made with Chicken Pork Added [Mechanically Separated Chicken, Pork, Salt, Spices, Corn Maltodextrin, Caramelized Sugar, Dextrose, Natural Flavors], Water, Soy Protein Concentrate, Textured Vegetable Protein [Soy Flour, Caramel Color], Sodium Phosphates), Vegetable Oil, Pepperoni Seasoned Pork, Chicken and Beef Pizza Topping (Pork, Mechanically Separated Chicken, Water, Soy Protein Isolate, Beef, Salt, Contains 2 % or Less of: Pepperoni [Pork, Mechanically Separated Chicken, Beef, Salt, Contains 2% or Less of: Spices, Dextrose, Pork Stock, Lactic Acid Starter Culture, Oleoresin of Paprika, Flavoring, Sodium Ascorbate, Sodium Nitrite, BHA, BHT, Citric Acid], Spices, Dextrose, Oleoresin of Paprika, Sodium Ascorbate, Garlic Powder, Natural Flavor, Maltodextrin, Sodium Nitrite, Lactic Acid Starter Culture, BHA, BHT, Citric Acid), Contains Less than 2% of: Rehydrated Fat Free Mozzarella Cheese (Water, Skim Milk, Cheese Cultures, Salt, Enzymes, Citric Acid, Vitamin A Palmitate, Vitamin B6), Modified Corn Starch, Sugar, Salt, Dry Yeast, Defatted Soy Flour, Dextrose, Spice, Monocalcium Phosphate, Baking Soda, Beet Powder, Rehydrated Enzyme Modified Cheese (Water, Milk, Cheese Cultures, Salt, Enzymes), Citric Acid, Malic Acid, Xanthan Gum, Sorbitan Monostearate, Maltodextrin, TBHQ (Preservative), Ascorbic Acid, Natural Flavor.
Warning Contains: Contains wheat, milk and soy ingredients.
Directions Cook thoroughly. For food safety and quality, follow baking directions; do not microwave. Cook thoroughly to at least 160 degrees F. Keep frozen until ready to bake. Remove pizza from wrapper before baking. Refrigerate leftovers. Directions: Oven: (1) Heat oven to 450 degrees F. (2) For crisper crust place pizza directly on middle oven rack. (3) Bake 11 to 13 minutes or until cheese in center is melted. Tip: For Softer Crust: Place pizza on baking sheet. Bake 14 to 16 minutes or until cheese in center is melted. Toaster Oven: Do not leave toaster oven unattended while cooking pizza. (1) Heat toaster oven to 450 degrees F. (2) Place pizza on toaster oven tray. Do not bake directly on toaster oven rack. (3) Bake 17 to 18 minutes or until cheese in center is melted. Keep frozen.
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