7RMP – Pack Size: 48/9.56oz. portions per case
Child Nutrition Information:
076618 – One 9.56oz. Vincenzo’s 7″ Quality Rise Pepperoni Pizza provides 2.00oz. equivalent meat/meat alternate, 6 3/4 servings of bread alternate, and 1/8 cup vegetable for the Child Nutrition Meal Pattern Requirements.
CRUST: Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Yeast, Corn Meal, Sugar, Dextrose, Soybean Oil, Salt, Sodium Aluminum Phosphate, Sodium Bicarbonate, Dough Conditioner (Datem, Dextrose, Ascorbic Acid, Enzymes, L-Cysteine Hydrochloride). CHEESE: Low Moisture-Part Skim Mozzarella Cheese (Cultured Pasteurized Part Skim Milk, Salt, Enzymes). SAUCE: Tomatoes (Water, Tomato Paste [Not Less Than 31% Soluble Solids]), Contains 1% or Less of Onion, Salt, Spices, Garlic Powder, Soybean Oil, Xanthan Gum. PEPPERONI: Pork, Beef, Salt, Contains 2% or less of Dextrose, Flavorings, Lactic Acid Starter Culture, Oleoresin of Paprika, Sodium Nitrite, BHA, BHT, Citric Acid.
Allergens: Wheat and Milk.
Nardone Bros. is a peanut and tree nut-free facility.
1. Preheat oven before baking.
2. Remove pizza from all packaging and wrapping.
For a softer crust: Preheat oven to 400° F. Place pizza on a cookie sheet on center rack. Cook for 10-12 minutes or until cheese is golden brown.
For a crispier crust: Preheat oven to 425° F. Place pizza directly on center rack. Cook for 8-11 minutes or until cheese is golden brown.
Conveyor, Deck or Convection Oven:
1. Remove pizza from all packaging and wrapping.
2. Place pizza on pan or screen.
3. Bake until cheese is bubbling with light brown spots. Remove pizza and let cool.
Conveyor Oven: 475° F for 7-9 minutes.
Deck Oven: 500° F for 7-10 minutes.
Convection Oven: 375° F for 6-10 minutes.