Pizza Calzone

Nutrition Facts
Serving Size 1/2 each
Calories 171
    Calories from Fat - - -

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 8.5g
13%
Tot. Carb. 16g
12%
  Sat. Fat 3.7g
18%
  Dietary Fiber 0.7g
2%
  Trans Fat 0g
 
  Sugars 1.1g
 
Cholesterol 22.2mg
7%
Protein 7.2g
 
Sodium 422.8mg
28%
 
 
Vitamin A - IU   3%
  • Vitamin C   0%
  • Calcium   5%
  • Iron   27%
  • Fat   13%
  • Saturated Fat   18%
  • INGREDIENTS:  7" Pizza Dough ( ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: SUGAR, SOYBEAN OIL, HYDROGENATED SOYBEAN OIL, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), SALT, BUTTERMILK, WHEAT GLUTEN, LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURE, SALT, CALCIUM CHLORIDE, ENZYME), CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY POWDER (A MILK DERIVATIVE), GUAR GUM, XANTHAN GUM, GARLIC POWDER, DATEM, MALTED BARLEY FLOUR, DEXTROSE, ENZYME, ASCORBIC ACID, SODIUM PHOSPHATE, LACTIC ACID. CONTAINS: MILK, WHEAT MAY CONTAIN SOY, EGGS AND SESAME), CHEESE MOZZARELLA WHOLE MILK GALBANI (Whole Milk Low Moisture Mozzarella Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Potato Starch, Canola Oil And Cellulose Powder Added To Prevent Caking, Natamycin (A Natural Mold Inhibitor).), SAUSAGE ITAL MILD ALL NATURAL 2/10LB (Pork, water, spices, salt, sugar, flavoring.), PIZZA SAUCE (Tomato Puree, Salt, Sugar, Extra Virgin Olive Oil, Spices and Garlic Powder.), SLICED PEPPERONI (Pork and beef, salt, spices, dextrose, lactic acid starter culture, oleoresin of paprika, flavoring, sodium nitrite, BHA, BHT, citric acid.), LIQUID EGGS (Whole Eggs, Whey, Skim Milk, Xanthan Gum and Citric Acid (Preserve Color)), Fresh Parsley
    ALLERGENS:  Milk, Eggs, Wheat, Soy Beans
    Note: Nutritional Values that are not available for a recipe are represented by dashes.
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