Hannaford Stuffed Crust Pepperoni Pizza

$8.49

$6.12/Per pound

Located in Aisle 11|Sec. 40
Earns 2% Rewards

Nutrition Facts

5 servings per container

Serving Size: 126 g

Amount Per Serving

Calories: 330.0

% Daily Value*

Total Fat: 16.00g; 21%

Saturated Fat: 7.00g; 35%

Trans Fat: 0.00g; 0%

Cholesterol: 35.00mg; 12%

Sodium: 770.00mg; 33%

Total Carbohydrate: 31.00g; 11%

Dietary Fiber: 1.00g; 4%

Sugars: 2.00g; 0%

Added Sugars: 1.00g; 2%

Protein: 14.00g; 0%

Vitamin D: 0.10mcg; 0%

Calcium: 270.00mg; 20%

Iron: 2.10mg; 10%

Potassium: 170.00mg; 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: Cheese Stuffed Crust (Enriched Flour [wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Part Skim Mozzarella Cheese With Modified Food Starch [part Skim Mozzarella Cheese (Pasteurized Milk, Cultures, Salt, Enzymes), Modified Food Starch, Methylcellulose], Canola Oil, Breadcrumbs [enriched Bleached Wheat Flour (Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Yeast, Salt), Palm Oil Shortening [modified Palm Oil, Natural Butter Flavor, Beta Carotene), Yeast, Sugar, Salt), Sauce (Water, Tomato Concentrate, Contains Less Than 2% Of Seasoning [salt, Garlic Powder, Spices, Canola Oil, Silicon Dioxide (Anti-Caking Agent), Spice Extractive]), Low Moisture Part Skim Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Pepperoni Made With Pork, Chicken, And Beef (Pork, Mechanically Separated Chicken, Beef, Salt, Spices, Dextrose, Lactic Acid Starter Culture, Oleoresin Of Paprika, Sodium Ascorbate, Flavoring, Sodium Nitrite, Bha, Bht, Citric Acid).

Source: Hannaford Bros. Co., Llc

Allergens and Nutritional Considerations

Added Sugars, Gluten, Milk, Soy, Wheat

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Hannaford Stuffed Crust Pepperoni Pizza

Nutrition Facts

5 servings per container

Amount Per Serving

Allergens and Nutritional Considerations

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