Pillsbury Thin and Crispy Pizza Crust Dough (8 oz)
Per 1/4 Crust: 140 calories; 0 g sat fat (0% DV); 330 mg sodium (14% DV); 4 g total sugars. Ingredients derived from a bioengineered source. Box Tops for Education. Scan your receipt. Earn cash for school.
Ingredients: Enriched Flour Bleached (Wheat Flour Niacin Ferrous Sulfate Thiamin Mononitrate Riboflavin Folic Acid), Water, Sugar, Dextrose, Contains 2% or Less of: Vital Wheat Gluten, Leavening (Glucono Delta-Lactone Sodium Bicarbonate), Soybean Oil, Salt, Potassium Chloride, Hydrogenated Vegetable Oil (Soybean Palm and/or Cottonseed Oil), Mono and Diglycerides, Xanthan Gum, Natural Flavor, Wheat Starch, Ascorbic Acid, Enzymes, Tricalcium Phosphate Contains: Wheat, Gluten, Soybeans
Directions for use: Directions: Heat oven to 425 degrees F (or 400 degrees F for nonstick cookie sheet). Grease 15x10-inch or larger cookie sheet. Unroll dough on cookie sheet. Press from center of dough to edges for desired thinness and shape. Prebake pizza dough 6 minutes. Bake 6 to 10 minutes longer or until crust is dark golden brown. Extra toppings may require more time. Cut into approximately 3-inch squares and serve. Do not eat raw pizza crust dough. Keep dough refrigerated. Do not freeze or microwave unbaked poppin fresh dough. Pop. Press: Spoon against seam. Peel in direction of arrow fully around the can. For safe opening, point can ends away from you and others. Best if used by date on can end. Storage recommendation: Keep dough refrigerated. Do not freeze or microwave unbaked poppin fresh dough.
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