There are 330 calories in one serve (0.2 Pizza) of Our 3 Meat Special Sausage Cheese Pepperoni Canadian Bacon Pizza, Our 3 Meat Special Butch's. See the Nutrition Facts table below to adjust food weight values.
Nutrition Facts
Amount Per Selected Weight
-
Calories
254
-
Total Fat (g)
15 -
Saturated Fat (g)
7 -
Kilojoules
1063 -
Sodium (mg)
662 -
Alcohol (g)
0 -
Cholesterol (mg)
42 -
Total Carbohydrate (g)
16 -
Dietary Fiber (g)
0 -
Sugars (g)
1 -
Protein (g)
15
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Food Details
On a per 100 gram basis, there are 254 calories, 14.62g protein, 16.15g carbohydrates, and 14.62g of fat in Our 3 Meat Special Sausage Cheese Pepperoni Canadian Bacon Pizza, Our 3 Meat Special. Each serve of Our 3 Meat Special Sausage Cheese Pepperoni Canadian Bacon Pizza, Our 3 Meat Special is 130g.
The nutrition information for Our 3 Meat Special Sausage Cheese Pepperoni Canadian Bacon Pizza, Our 3 Meat Special comes from data published by USDA (United States Department of Agriculture).
Our 3 Meat Special Sausage Cheese Pepperoni Canadian Bacon Pizza, Our 3 Meat Special Butch’s Ingredients
Crust: (Flour (Wheat, Malted Barley), Water, Soybean Oil, Yeast, Salt, Dextrose, Calcium Propionate {Preservative} And Soy Letcithin). Cheese: (Low Moisture Part Skim Mozzarella: Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes). Cooked Sausage: (Pork, Pepper, Salt, Sage, Garlic, Spices). Sauce: (Tomato Puree, Tomatoes, Corn Oil, Salt, Olive Oil, Pepper, Spices And Garlic). Cheese, Chedder: (Made From Cultured Pasteurized Milk, Salt, Enzymes And Annatto Color (If Colored), Potato Starch And Powdered Cellulose (To Prevent Caking), Natamycin (Natural Mold’ Inhibitor). Canadian Style Bacon (Chunked And Formed, Includes Pork Sirloin Hips. (Cured With Water, Salt, Potassium Lactate, Sugar, Sodium Nitrite). Pepperoni: (Pork And Beef, Salt, Spices, Dextrose, Lactic Acid Starter Culture, Oleoresin Of Paprika, Flavorings, Sodium Ascorbate, Sodium Nitrite, B.H.A., B.H.T., Citric Acid). Grated Cheese: (Romano. Parmesan, Part Skim Cheese Made From: Cow’s Milk, Cheese Culture, Salt And Enzymes).
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