Covered with an abundance of sliced pepperoni, the Sgt. Pepperoni's 16" Pepperoni Pizza is made on Garlic Butter, Bake to Rise Rolled Edge Dough topped, with Alpha's Authentic Italian Pizza Sauce, from California vine ripened tomatoes, and 100% Real Mozzarella Cheese, making this restaurant quality pizza one that the students crave and enjoy!

Sgt. Pepperoni's 16" Pepperoni Pizza, with Rolled Edge, Bake to Rise, GARLIC BUTTER Rising Dough. Fully topped 16" pepperoni pizza, must only contain 100% real Part Skim Mozzarella Cheese, (no cheese blends) from USDA WBSCM Material # 110244 Mozzarella, bake to rise, rolled edge dough, enfused with garlic butter throughout the entire dough, sliced pepperoni and authentic Italian seasoned pizza sauce. 1-8 cut serving shall be a minimum weight of 5.94 oz and offer a minimum of 21 g Protein, a minimum of 420 Calories and less than 610 mg Sodium per serving. 1-8 cut provides 2 oz M/MA, 3 oz eq. Grain/Bread, 1/8 c. Red/Orange Veg. Approved Brand: Sgt. Pepperoni's #SP164R

CRUST: Enriched Flour (wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid, malted barley flour), Water, Yeast, Contains 2% Or Less Of: Palm Oil (palm oil with soy lecithin, natural butter flavor, beta carotene), Sugar, Salt, Soybean Oil, Dough Conditioner (wheat flour, ascorbic acid, natural enzymes), Corn Meal, Dough Conditioner (cellulose gum, xanthan gum), Dough Conditioner (maltodextrin, carrageenan), Natural Butter Flavor (natural flavor, soybean oil), Natural Garlic Flavor (natural flavor, soybean oil). CHEESE: Low Moisture Part-Skim Mozzarella Cheese (pasteurized part-skim milk, cheese cultures, salt, enzymes). SAUCE: Tomatoes Ground in Puree, Concentrated Crushed Tomatoes, Water, Italian Seasoning (sugar, granulated garlic, salt, oregano, granulated onion, basil, black pepper, red pepper, parsley flakes), Food Starch Modified. PEPPERONI: Pork, Beef, Salt, Spices, Dextrose, Seasoning (oleoresin of paprika, natural spice extractives, BHA, BHT, citric acid), Lactic Acid Starter Culture, Sodium Nitrite.

CONTAINS: MILK, WHEAT, SOY

For best results, COMPLETELY THAW THE PIZZA before baking by placing each pizza on a pan release sprayed parchment lined baking tray or sprayed pizza screen. For best results, bake on pizza screen. ALLOW 2 HOURS FOR THAWING. Keep pizzas covered while thawing. Preheat oven. For convection oven, rotate pizza halfway through baking time for even baking. Pizza is baked when the cheese is melted and the edge of the crust is golden brown. Thawed Pizza: Convection Oven, 435 F 6 to 9 minutes. Conveyor Oven, 435 to 450 F 6 to 6.5 minutes. Frozen Pizza: Conveyor Oven, 425 to 435 F 6 to 8 minutes. For food safety and quality, cook to an internal temperature of 165°F prior to serving. Oven temperatures and cook times may vary.