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Brew Pub Mvp Jalapeno Popper Pizza - 20.58 Oz.
Limited Edition Cream cheese sauce, mozzarella & asiago cheeses, bacon, jalapeno peppers & garlic. Contains a bioengineered food ingredient. Your official game day pizza. Highest quality. Most valuable pizza. Proudly Wisconsin cheese. U.S. Inspected and passed by Department of Agriculture. www.bernatellos.com. To The Customer: Questions or comments? Retain label and plastic wrap, write to: Bernatello's Pizza Inc., Customer Service PO Box 740 Kaukauwa, WI 54130. Visit our website: www.bernatellos.com.
Nutrition Facts, heading | ||
| ||
Amount per serving Calories400 | ||
% Daily Value* | ||
Total Fat of 21g daily value 28 percentincludes Saturated Fat of 11g daily value55percent, includes Trans Fat of 0.5g | ||
Cholesterol 60mg daily value20percent, | ||
Sodium 900mg daily value39percent, | ||
Total Carbohydrate of 34g daily value 12 percentincludes Dietary Fiber of 1g daily value5percent, includes Total Sugars of 4g includes 1g of Added Sugars and daily value of 2percent | ||
Protein 15g | ||
Vitamin D 0.4mcg Daily Value 2% | ||
Calcium 320mg Daily Value 25% | ||
Iron 2mg Daily Value 10% | ||
Potassium 290mg Daily Value 6% | ||
* 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. |
Contains: wheat, soy and milk.
Cook thoroughly. Baking Instructions: Do not eat pizza without cooking. Keep pizza frozen until ready for baking. Bake pizza according to instructions before eating. Preheat oven to 400 degrees F. Remove pizza from wrapper and cardboard tray place pizza directly on center rack and bake for approximately 17 to 21 minutes or until cheese is golden brown. Check often as ovens do vary. Serve hot. Unused portions should be refrigerated immediately or discarded. To enhance food safety, a minimum internal temperature of 160 degrees F should be achieved between the sauce and the cheese in the center of the pizza. Perishable. Keep frozen.
Bernatello's Pizza Inc.
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