Gino's East of Chicago® Deep Dish Sausage & Uncured Pepperoni Frozen Pizza Perspective: front
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Gino's East of Chicago® Deep Dish Sausage & Uncured Pepperoni Frozen Pizza

3(4)View All Reviews
32 ozUPC: 0064313030715
$8.99
$0.28/oz
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Product Information

  • 49
    FoodHealth Score
    Nutrition Facts
    6.0 Servings Per Container
    Serving size1/6 pizza (151g/5.4oz)
    Amount per serving
    Calories360
    % Daily value*
    Total Fat17g22%
    Saturated Fat6g28%
    Trans Fat0g0%
    Cholesterol25mg9%
    Sodium410mg18%
    Total Carbohydrate39g14%
    Dietary Fiber2g6%
    Sugar6g0%
    Added Sugar1g2%
    Protein14g0%
    Calcium220mg15%
    Iron2.9mg15%
    Potassium420mg8%
    Vitamin D0.2mcg0%
    *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
    Crust: Wheat Flour, Water, Corn Oil, Yeast, Dough Conditioner (Sugar, Cream of Tartar, Beta-Carotene [Color]), Soybean Oil, Sauce: Fresh Vine-Ripened Tomatoes, Tomato Puree, Sugar, Salt, Citric Acid, Spices, Mozzarella Cheese: Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes, Sausage: Pork, Water, Spices, Sea Salt, Dried Cane Syrup, Red Bell Pepper Powder, Dried Garlic, Salt, Flavoring, Uncured Pepperoni: *No Nitrites or Nitrates Added Except for Those Naturally Occurring in Celery Juice Powder and Sea Salt, Pork, Beef, Salt, Water, Spices, Seasoning (Cane Sugar and/or Dextrose, Celery Juice Powder, Extractives and/or Oleoresin of Paprika, Cherry Powder, Natural Flavorings, Spice Extractives), Lactic Acid Starter Culture, Romano Cheese: Pasteurized Cow's Milk, Cheese Culture, Salt, Enzymes, Oregano.

    Allergen Info
    Contains Wheat and Their Derivatives,Milk and its derivates.

    Disclaimer
    Actual product packaging and materials may contain additional and/or different ingredient, nutritional, or proper usage information than the information displayed on our website. ...

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  • Reviews

    Average Customer Rating
    3
    (4)
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    1
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