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Nutrition (Per slice): Calories: 100 Fat: 3 g (Saturated Fat: 1.5 g) Sodium: 250 mg Carbs: 14 g (Fiber: 1 g, Sugar: 2 g) Protein: 5 g. The next time you head to Pizza Hut or order in for a tasty ...
Nutrition (Per large pizza): Calories: 2,240 Fat: 84 g (Saturated fat: 38 g) Sodium: 5,370 mg Carbs: 267 g (Fiber: 20 g, Sugar: 20 g) Protein: 100 g. Although there are lower calorie options on ...
Nutrition: (Per 1/8 Crust) Calories: 140 Fat: 4 g (Saturated Fat: 1.5 g) Sodium: 390 mg Carbs: 21 g (Fiber: 1 g, Sugar: 0 g) Protein: 4 g. This rectangular dough comes rolled like a sheet of puff ...
Common toppings for pizza in the United States ... content of 5,100 mg per 14 in (36 cm) pizza in fast food ... into sections like a pizza split into slices;
Pizza Pops were invented by Paul Faraci (1928 – 2018) [3] of Winnipeg, Manitoba, Canada, in 1964; they were conceived as a modification of traditional cheese-filled Italian turnovers such as calzone or panzerotti. [4] The rights to Pizza Pops were later sold to Pillsbury. Pizza Pops are currently manufactured by General Mills at a factory in ...
New York–style pizza is a pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded to eat. [1] Traditional toppings are simply tomato sauce and shredded mozzarella cheese.
Per serving: 211 calories, 11.6 g fat (4.8 g saturated), 786 mg sodium, 23.2 g carbs, 15.3 g fiber, 2.3 g sugar, 17 g protein Kalyn's Kitchen Turkey Pita Sandwiches With Cranberry Salsa
Pizza al taglio or pizza al trancio (lit. ' pizza by the slice ') [1] is a variety of pizza baked in large rectangular trays, [2] and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams. [3] This type of pizza was invented in Rome, Italy, and is common throughout Italy. [4]