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TOMBSTONE® Half & Half
Pepperoni/Sausage Pizza

Some days call for flavorful pepperoni. Other days require savory sausage. And some days call for both! Tombstone Half & Half Pepperoni/Sausage frozen pizza – the best of both worlds.

See Nutrition Information

Nutrition Facts Sausage Pepperoni
% Daily Value*
Serving size: 1/4 Pizza 150.0g 140.0g
Serving per Contaier 2 2
Calories 330.0 340.0
Calories from Fat 130.0 140.0
Total fat 14g 22% 16g 25%
Saturated fat 6g 30% 6g 30%
Trans fat 0g 0g
Cholesterol 35mg 12% 35mg 12%
Sodium 660.0mg 28% 720.0mg 30%
Total Carbohydrate 34g 11% 33g 11%
Dietary Fiber 2g 8% 2g 8%
Sugars 3g 3g
Protein 17g 15g
Vitamin A 6% 8%
Vitamin C 4% 4%
Calcium 20% 20%
Iron 15% 15%

Ingredients

Water, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Low-Moisture Part-Skim Mozzarella Cheese (Part-Skim Milk, Cheese Culture, Salt, Enzymes), Tomato Paste, Cooked Seasoned Pizza Topping (Pork, Water, Mechanically Separated Chicken, Textured Soy Protein Concentrate, Modified Cornstarch, Salt, Spices, Beef, Soy Protein Concentrate, Flavoring, Sodium Phosphate, BHA, BHT, Citric Acid. Cooked in Pork Fat or Beef Fat or Vegetable Oil.), Pepperoni Made with Pork, Chicken and Beef (Pork, Mechanically Separated Chicken, Beef, Salt, Contains 2% or Less of Pork Stock, Spices, Dextrose, Lactic Acid Starter Culture, Oleoresin of Paprika, Flavoring, Sodium Ascorbate, Sodium Nitrite, BHA, BHT, Citric Acid), Vegetable Oil (Soybean Oil and/or Corn Oil), 2% or Less of Sugar, Salt, Yeast, Spices, Dried Garlic, L-Cysteine Hydrochloride.

Please be sure to check the actual product label since the information contained here may have changed.

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Pepperoni & Sausage (20.5 oz) is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from Just Right Tasty and The Price is Perfect I wish more variety of Tombstone was available in my area
Date published: 2018-05-14
Rated 5 out of 5 by from Awesome sause :) Eat one at least 4 to 5 days a week wouldn’t miss one week without one
Date published: 2017-11-01
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