Listex is a technology company that does not distribute products, that's why there is no opportunity to buy or sell any goods on this site.

Red Baron Classic Crust Pizza Sausage & Pepperoni
Red Baron Classic Crust Pizza Sausage & Pepperoni
Red Baron Classic Crust Pizza Sausage & Pepperoni
Red Baron Classic Crust Pizza Sausage & Pepperoni
Red Baron Classic Crust Pizza Sausage & Pepperoni
Red Baron Classic Crust Pizza Sausage & Pepperoni
Red Baron Classic Crust Pizza Sausage & Pepperoni
Red Baron Classic Crust Pizza Sausage & Pepperoni
The product has not been verified
Product information may be out of date
Product barcodes

Characteristics Red Baron Classic Crust Pizza Sausage & Pepperoni.

ItemMaster Dimensions
Length, IN 1.125
Height, IN 12.128
Width, IN 12.193
Weight, LB 0.0
special attributes
Units In Package 1
Package Type BOX
Package Size, OZ 21.9
Net Weight, OZ 21.9
Country Of Origin USA
Seasonal N
Ingredients Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Low Moisture Part Skim Mozzarella Cheese (Cultured Pasteurized Part Skim Milk, Salt, Enzymes), Cooked Pizza Topping (Sausage [Pork, Mechanically Separated Chicken, Spices, Water, Salt, Sugar, Garlic Powder], Water, Textured Vegetable Protein [Soy Flour, Salt]), Tomato Paste, Pepperoni Made With Pork, Chicken And Beef (Pork, Mechanically Separated Chicken, Beef, Salt, Contains 2% Or Less Of: Water, Dextrose, Spices, Smoke Flavoring, Lactic Acid Starter Culture, Sodium Ascorbate, Flavoring, Garlic Powder, Sodium Nitrite, BHA, BHT, Citric Acid, Contains One Or More Of: Paprika, Oleoresin Of Paprika), Contains 2% Or Less Of: Yeast, Palm Oil, Sugar, Vegetable Oil (Soybean And/Or Canola Oil), Salt, Modified Food Starch, Spice, Maltodextrin, Dried Garlic, Hydrolyzed Soy And Corn Protein, Paprika, Dried Onion, Wheat Starch, L-Cysteine Hydrochloride, Ammonium Sulfate, Soy Lecithin, Natural Flavor, Enzymes (Contains Wheat), Ascorbic Acid.
Recycle Codes Y
Temperature Indicator Frozen
Directions Keep frozen cook before serving. For an amazing pizza, put it right on the rack. Preheat oven to 400°F. Place pizza directly on the oven rack or on a baking sheet. Bake pizza 17-20 minutes. Then enjoy every bite! Don't forget: For food safety and quality cook until the internal temperature is 160°F before eating. Take pizza out of the box and wrapper before cooking. Cooking times may vary. Refrigerate or discard any unused portion. Pizza is done when center cheese is melted and edges are golden brown.
Marketing Description Red Baron® Classic Crust Pizza Sausage & Pepperoni. Premium Quality. Crispy, Airy, Flaky Layers. Sausage Made With Pork And Chicken. Pepperoni Made With Pork, Chicken And Beef. Made With 100% Real® Cheese. U.S. Inspected And Passed By Department Of Agriculture., EST.1999. Net Wt. 21.90 Oz. (1 Lb. 5.90 Oz.) 620g.
Other Description It all starts with the perfect crust. Try our Red Baron® singles. Not too thick, not too thin, with just the right amount of crunch. Schwan's consumer brands, Inc. The Schwan is a subsidiary of food company. Recyclable. Recycling programs for this package may not exist in your area. All rights reserved. For information or questions Call 800-769-7980. www.redbaron.com. ©2014, Schwan's consumer brands, Inc.
Ecommerce Description Red Baron® Classic Crust Pizza Sausage & Pepperoni. Made with 100% real® cheese. Sausage made with pork and chicken. Pepperoni made with pork, chicken and beef. It all starts with the perfect crust, crispy & flaky layers.
Nutritions
Number Of Servings 4
Energy 400
Total Fat, g 19
Saturated Fat, g 8
Trans Fat, g 0
Cholesterol, mg 40
Sodium, mg 900
Carbohydrates, g 42
Dietary Fiber, g 2
Sugars, g 9
Protein, g 16
Daily Percent Of Vitamin A 8
Daily Percent Of Vitamin C 0
Daily Percent Of Calcium 25
Daily Percent Of Iron 20
Potassium, mg 310
Reviews and questions about Red Baron Classic Crust Pizza Sausage & Pepperoni
Log in to leave a review:
Subscribe to new reviews
Subscribe to new reviews
Further instructions are sent to the specified Email
Subscribe to the newsletter