Description
The DIGIORNO Rising Crust Pepperoni pizza is made with only the very best: California vine-ripened tomatoes, real mozzarella cheese, a preservative-free crust, and is loaded with big, juicy slices of pepperoni. We made pizza history when we put this one on the menu! The DIGIORNO Original Rising Crust bakes up crispy on the outside and soft and tender on the inside. The self-rising crust has big, juicy toppings that are paired with our signature sauce for the fresh-baked taste of delivery pizza in your very own home. IT'S NOT DELIVERY. IT'S DIGIORNO.
Digiorno Rising Crust SUPREME
INGREDIENTS
NUTRITIONAL INFO
INGREDIENTS: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, LOW-
MOISTURE PART-SKIM MOZZARELLA CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), COOKED SEASONED PIZZA TOPPING MADE WITH PORK
AND CHICKEN BHA, BHT AND CITRIC ACID ADDED TO HELP PROTECT FLAVOR (PORK, MECHANICALLY SEPARATED CHICKEN, WATER, TEXTURED SOY
PROTEIN CONCENTRATE, SPICES, SALT, SUGAR, SODIUM PHOSPHATES, PAPRIKA, NATURAL PORK FLAVOR [MODIFIED CORNSTARCH, PORK FAT, NATURAL
FLAVORS, PORK STOCK, GELATIN, AUTOLYZED YEAST EXTRACT, SODIUM PHOSPHATES, THIAMINE HYDROCHLORIDE, SUNFLOWER OIL, PROPYL GALLATE],
SPICE EXTRACTIVES, BHA, BHT, CITRIC ACID), VEGETABLE BLEND (GREEN BELL PEPPERS, BLACK OLIVES, RED BELL PEPPERS, ONIONS), TOMATO PASTE,
PEPPERONI MADE WITH PORK, CHICKEN AND BEEF (PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, CONTAINS 2% OR LESS OF SPICES,
DEXTROSE, PORK STOCK, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, FLAVORING, SODIUM NITRITE, SODIUM ASCORBATE, PAPRIKA,
PROCESSED WITH NATURAL SMOKE FLAVOR. BHA, BHT, CITRIC ACID TO HELP PROTECT FLAVOR), SUGAR, 2% OR LESS OF WHEAT GLUTEN, VEGETABLE
OIL (SOYBEAN OIL AND/OR CORN OIL), DEGERMINATED WHITE CORN MEAL, YEAST, SALT, DEGERMINATED YELLOW CORN MEAL, SEASONING BLEND
(SALT, SPICE, DRIED GARLIC), BAKING SODA, WHEAT FLOUR, ENZYMES, ASCORBIC ACID (DOUGH CONDITIONER).
CONTAINS: MILK, SOY, WHEAT INGREDIENTS
