





Red Baron Pizza, Cheese-Trio, Brick Oven Crust - 17.82 Ounce
$5.99
$0.34/oz
Aisle 9, Left Side
SNAP EBT Eligible
Plenty of StockThis item is well stocked and available in the selected store.
Description
Real. Unique crispy. Bubbly. Golden brown crust. Quality pizza since 1976. Calm mealtime chaos with the pizza the whole family loves. Sustainable Forestry Initiative Certified Sourcing. www.sfiprogram.org.Ingredients
Cheeses (Low Moisture Part Skim Mozzarella and Parmesan Cheese [Part Skim Milk, Cheese Cultures, Salt, Enzymes], Provolone Cheese [Milk, Cheese Cultures, Salt, Enzymes]), Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Nonfat Milk, Tomato Paste, Vegetable Oil (Soybean and/or Canola Oil), Contains 2% or Less of: Yeast, Sugar, Salt, Wheat Flour, Modified Food Starch, Oat Fiber, Guar Gum, Spice, Wheat Gluten, Baking Powder [Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate], Maltodextrin, Dried Garlic, Mono- and Diglycerides, Hydrolyzed Soy and Corn Protein, Paprika, Dried Onion, Soy Flour, Sodium Stearoyl Lactylate, L-Cysteine, Enzymes.320kcal
Calories
14g
Total Fat
8g
Total Sugars
710mg
Sodium
| % Daily Values * | |
|---|---|
| Total Fat14g | 19 % |
| Saturated Fat6g | 30% |
| Trans Fat0g | |
| Cholesterol30mg | 11 % |
| Sodium710mg | 31 % |
| Total Carbohydrate34g | 12 % |
| Dietary Fiber2g | 7% |
| Total Sugars8g | |
| Added Sugars1g | 2% |
| Protein13g | 24 % |
| Vitamin D0μg | 0 % |
| Calcium280mg | 20% |
| Iron2mg | 10 % |
| Potassium210mg | 4 % |
Warnings
Contains: milk, wheat and soy.
Product Number: 00072180638106
Item Number
65597
Case Size
16
Other Items to Consider
Description
Real. Unique crispy. Bubbly. Golden brown crust. Quality pizza since 1976. Calm mealtime chaos with the pizza the whole family loves. Sustainable Forestry Initiative Certified Sourcing. www.sfiprogram.org.Product Number: 00072180638106
Warnings
Contains: milk, wheat and soy.
Other Items to Consider
Item Number
65597
Case Size
16




