Stuffed Crust
DiGiorno Thin and Crispy Stuffed Crust Margherita Frozen Pizza
21 oz
COOKING INSTRUCTIONS
Step 1
Preheat & bake at 425°F. Keep pizza frozen while preheating.
Step 2
Remove pizza from freshness wrap
Step 3
Place pizza directly on center oven rack.
Step 4
Bake 23 minutes.
Step 5
Let stand for 5 minutes. Enjoy!
Ovens may vary so adjust baking time & temperature as needed. Pizza is done when cheese is melted & edges are golden brown.
Pizza must be cooked thoroughly to 165°F for food safety & quality Do not allow pizza to thaw. Do not eat pizza without cooking.
KEEP FROZEN
Nutrition
Nutrition Item and Amount per Serving | % Daily Value* |
---|---|
Total Fat 16g | 21% |
Saturated Fat 9g | 45% |
Trans Fat 0g | |
Cholesterol 35mg | 12% |
Sodium 620mg | 27% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 2g | 7% |
Total Sugars 4g | |
Incl. 1g Added Sugars | 2% |
Protein 16g | 19% |
Vitamin D 0mcg | 0% |
Iron 2.1mg | 10% |
Calcium 350mg | 25% |
Potassium 200mg | 4% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Ingredients
WATER, LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PART-SKIM MOZZARELLA CHEESE WITH MODIFIED FOOD STARCH (PART-SKIM MOZZARELLA CHEESE [MILK, CHEESE CULTURES, SALT, ENZYMES], MODIFIED FOOD STARCH, METHYLCELLULOSE), TOMATOES, TOMATO PASTE, VEGETABLE OIL (SOYBEAN OIL AND/OR CORN OIL AND/OR PALM OIL), 2% OR LESS OF BREAD CRUMBS (BLEACHED WHEAT FLOUR, YEAST, SUGAR, SALT), BASIL, PARMESAN, ASIAGO AND ROMANO CHEESE BLEND (CULTURED PART-SKIM COW'S MILK, SALT, ENZYMES), SUGAR, SALT, MALTODEXTRIN, YEAST, SPICES, DRIED GARLIC, NATURAL FLAVOR, MODIFIED FOOD STARCH.
Contains a Bioengineered Food Ingredient
Allergens
CONTAINS: WHEAT, MILK.
*Please refer to the label on your product for the most accurate nutrition, ingredient, and allergen information
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