RED BARON ® Classic Crust
Sausage & Pepperoni Pizza
Sausage and pepperoni meet on our perfect classic pizza crust that’s not too thick and not too thin. This classic topping duo is always up for a good time, provided there’s plenty of delicious sauce and premium cheese.
CONVENTIONAL OVEN COOKING INSTRUCTIONS:
FOR FOOD SAFETY AND QUALITY, COOK BEFORE EATING TO AN INTERNAL TEMPERATURE OF 160° F.
COOK BEFORE EATING. REFRIGERATE OR DISCARD ANY UNUSED PORTION.
DO NOT THAW PIZZA.
REMOVE PIZZA FROM BOX AND INNER WRAPPER.
NOTE: DUE TO OVEN VARIANCES, COOKING TIMES MAY REQUIRE ADJUSTMENTS.
PIZZA IS DONE WHEN CENTER CHEESE IS MELTED AND EDGES ARE GOLDEN BROWN.
FOR A CRISPIER CRUST
1. PREHEAT OVEN TO 400°F.
2. PLACE FROZEN PIZZA ON CENTER OVEN RACK.
3. COOK PIZZA 17-20 MINUTES.
FOR A SOFTER CRUST
1. PREHEAT OVEN TO 400°F.
2. PLACE FROZEN PIZZA ON COOKIE SHEET.
3. COOK PIZZA 17-20 MINUTES.
ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, LOW MOISTURE PART SKIM MOZZARELLA CHEESE (CULTURED PASTEURIZED PART SKIM MILK, SALT, ENZYMES), COOKED PIZZA TOPPING (SAUSAGE [PORK, MECHANICALLY SEPARATED CHICKEN, SPICES, WATER, SALT, SUGAR, GARLIC POWDER], WATER, TEXTURED VEGETABLE PROTEIN [SOY FLOUR, SALT]), TOMATO PASTE, PEPPERONI MADE WITH PORK, CHICKEN AND BEEF (PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, CONTAINS 2% OR LESS OF: WATER, DEXTROSE, SPICES, SMOKE FLAVORING, LACTIC ACID STARTER CULTURE, SODIUM ASCORBATE, FLAVORING, GARLIC POWDER, SODIUM NITRITE, BHA, BHT, CITRIC ACID, CONTAINS ONE OR MORE OF: PAPRIKA, OLEORESIN OF PAPRIKA), CONTAINS 2% OR LESS OF: YEAST, PALM OIL, SUGAR, VEGETABLE OIL (SOYBEAN AND/OR CANOLA OIL), SALT, MODIFIED FOOD STARCH, SPICE, MALTODEXTRIN, DRIED GARLIC, HYDROLYZED SOY AND CORN PROTEIN, PAPRIKA, DRIED ONION, WHEAT STARCH, L-CYSTEINE HYDROCHLORIDE, AMMONIUM SULFATE, SOY LECITHIN, NATURAL FLAVOR, ENZYMES (CONTAINS WHEAT), ASCORBIC ACID.