RED BARON® Rising Crust Cheese Pizza

COOKING INSTRUCTIONS:

  • Cook before eating, refrigerate or discard any unused portion.
  • DO NOT THAW PIZZA.
  • Remove pizza from box and inner wrapper.
  • Due to oven variances, cooking times may require adjustments.
  • Pizza is done when center cheese is melted and edges are golden brown.
For food safety and quality, cook before eating to an internal temperature of 160° F.
  1. PREHEAT OVEN TO 425°F.
  2. PEEL APART PLASTIC WRAP AND DISCARD THE WRAP AND CARDBOARD DISC
  3. PLACE PIZZA ON COOKIE SHEET
  4. PLACE FROZEN PIZZA IN COOKIE SHEET ON LOWER RACK (5" FROM BOTTOM OF OVEN)
  5. BAKE FOR 19-22 MINUTES
  6. LET PIZZA STAND FOR 3 MINUTES BEFORE SERVING

INGREDIENTS:

ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), TOMATOES (WATER, TOMATO PASTE), CHEESES (LOW MOISTURE PART SKIM MOZZARELLA CHEESE [CULTURED PASTEURIZED PART SKIM MILK, SALT, ENZYMES], CHEDDAR CHEESE {PASTEURIZED MILK, CHEESE CULTURES, ENZYMES, SALT, ANNATTO [COLOR]}, SMOKE-FLAVORED PROVOLONE CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES AND SMOKE FLAVORING]), YEAST, BREAD CRUMBS (BLEACHED WHEAT FLOUR, SUGAR, YEAST, SALT), CONTAINS 2% OR LESS OF: VEGETABLE SHORTENING (PALM OIL, NATURAL FLAVOR, SOY LECITHIN), BUTTER FLAVORED OIL WITH GARLIC (LIQUID AND HYDROGENATED SOYBEAN OIL, NATURAL GARLIC FLAVOR, SALT, ARTIFICIAL FLAVOR, SOY LECITHIN, BETA CAROTENE [COLOR], VITAMIN A PALMITATE), SUGAR, WATER, SALT, MODIFIED FOOD STARCH, DATEM, WHEAT GLUTEN, SPICE, DEXTROSE, MALTODEXTRIN, GARLIC, HYDROLYZED SOY AND CORN PROTEIN, PAPRIKA, ONION, GUAR GUM, GARLIC POWDER, SOY LECITHIN, ASCORBIC ACID, XANTHAN GUM, ENZYMES (SODIUM CHLORIDE, WHEAT STARCH, ENZYMES, MALTODEXTRIN).

CONTAINS: WHEAT, MILK, SOY

Nutritional Information

RED BARON® Rising Crust Cheese Pizza

COOKING INSTRUCTIONS:

  • Cook before eating, refrigerate or discard any unused portion.
  • DO NOT THAW PIZZA.
  • Remove pizza from box and inner wrapper.
  • Due to oven variances, cooking times may require adjustments.
  • Pizza is done when center cheese is melted and edges are golden brown.
For food safety and quality, cook before eating to an internal temperature of 160° F.
  1. PREHEAT OVEN TO 425°F.
  2. PEEL APART PLASTIC WRAP AND DISCARD THE WRAP AND CARDBOARD DISC
  3. PLACE PIZZA ON COOKIE SHEET
  4. PLACE FROZEN PIZZA IN COOKIE SHEET ON LOWER RACK (5" FROM BOTTOM OF OVEN)
  5. BAKE FOR 19-22 MINUTES
  6. LET PIZZA STAND FOR 3 MINUTES BEFORE SERVING

INGREDIENTS:

ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), TOMATOES (WATER, TOMATO PASTE), CHEESES (LOW MOISTURE PART SKIM MOZZARELLA CHEESE [CULTURED PASTEURIZED PART SKIM MILK, SALT, ENZYMES], CHEDDAR CHEESE {PASTEURIZED MILK, CHEESE CULTURES, ENZYMES, SALT, ANNATTO [COLOR]}, SMOKE-FLAVORED PROVOLONE CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES AND SMOKE FLAVORING]), YEAST, BREAD CRUMBS (BLEACHED WHEAT FLOUR, SUGAR, YEAST, SALT), CONTAINS 2% OR LESS OF: VEGETABLE SHORTENING (PALM OIL, NATURAL FLAVOR, SOY LECITHIN), BUTTER FLAVORED OIL WITH GARLIC (LIQUID AND HYDROGENATED SOYBEAN OIL, NATURAL GARLIC FLAVOR, SALT, ARTIFICIAL FLAVOR, SOY LECITHIN, BETA CAROTENE [COLOR], VITAMIN A PALMITATE), SUGAR, WATER, SALT, MODIFIED FOOD STARCH, DATEM, WHEAT GLUTEN, SPICE, DEXTROSE, MALTODEXTRIN, GARLIC, HYDROLYZED SOY AND CORN PROTEIN, PAPRIKA, ONION, GUAR GUM, GARLIC POWDER, SOY LECITHIN, ASCORBIC ACID, XANTHAN GUM, ENZYMES (SODIUM CHLORIDE, WHEAT STARCH, ENZYMES, MALTODEXTRIN).

CONTAINS: WHEAT, MILK, SOY

Nutritional Information