Dr. Oetker - Giuseppe Pizzeria Rising Crust 4 Meat Pizza

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Dr. Oetker - Giuseppe Pizzeria Rising Crust 4 Meat Pizza, 740 Gram

$8.79$1.19/100g

Description

Made with real pizzeria inspired tomato sauce and mozzarella, and topped with mouthwatering pepperoni, sausage, seasoned beef and bacon. Cook Time: 19-21 minutes Made in Canada from domestic and imported ingredients

Ingredients

CRUST: ENRICHED WHEAT FLOUR, WATER, YEAST, MODIFIED PALM OIL, WHEAT GLUTEN, SUGAR, SALT, MONOCALCIUM PHOSPHATE, BARLEY MALT EXTRACT, BAKING SODA, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, DICALCIUM PHOSPHATE, GUAR GUM, HYDROGENATED CANOLA OIL, CANOLA OIL, CALCIUM CITRATE, ASCORBIC ACID, PENTOSANASE, AMYLASE SAUCE: TOMATO PUREE, WATER, SUGAR, SOYA OIL, CORN STARCH, SALT, SPICES, GARLIC POWDER, ONION POWDER, HERBS CHEESE: MOZZARELLA CHEESE (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME, CALCIUM CHLORIDE) TOPPINGS: PEPPERONI (PORK, SALT, SPICES, DEXTROSE, WATER, ONION POWDER, SPICE EXTRACTS, GARLIC POWDER, ASCORBIC ACID, SODIUM NITRITE, BACTERIAL CULTURE, SODIUM ASCORBATE, SMOKE), ITALIAN SAUSAGE (PORK, SPICES, WATER, SALT, SUGAR, SPICE EXTRACT, NATURAL FLAVOUR), COOKED SEASONED BEEF (BEEF, SALT, FLAVOUR), BACON (PORK, WATER, SALT, CANE SUGAR, CULTURED CELERY EXTRACT*, FLAVOURING, SMOKE) CONTAINS: WHEAT, BARLEY, MILK *CONTAINS NATURALLY OCCURRING NITRITES

Nutrition Facts

Serving Size per 1/6 pi

Calories 280

% Daily

Value*

Fat10g
15 %

Saturated Fat6g

31 %

+ Trans0.2g

Carbohydrate34g

Fibre2g

8 %

Sugars3g

Protein13g

Cholesterol25mg

Sodium630mg
26 %

Calcium
20 %

Iron
15 %

Vitamin A
0 %

Vitamin C
0 %

*5% or less is a little,

15% or more is a lot

Product Number: 00058336250514

Description

Product Number: 00058336250514

Disclaimer

The product information on this website may not be 100% accurate. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. Store made products may contain other allergens due to potential cross contamination during handling.