Pizza Pops
 |
 The Three Meat variety of Pizza Pops | |||||
| Nutritional value per 100 g (3.5 oz) | |||||
|---|---|---|---|---|---|
| Energy | 246 kcal (1,030 kJ) | ||||
29 g | |||||
10 g | |||||
| Trans | 0.3 g | ||||
10 g | |||||
| |||||
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |||||
Pizza Pops are a calzone-type snack produced by Pillsbury brand of General Mills. Pizza Pops are sold pre-cooked and frozen. Typically they are reheated in a microwave oven but they may also be cooked in a regular oven.
They come in several varieties such as "Hawaiian," "Three Meat," "Pepperoni," "Pepperoni & Bacon," "Deluxe," "Cheese Burger," "Canadian," and "Three Cheese." All varieties of Pops, except for the three cheese, contain pizza sauce, pizza topping, and meat. They may also contain vegetables, such as green peppers or mushrooms, and artificial colours and flavours, such as Yellow 5.
Pizza Pops are available only in Canada. Chili Pops and Veggie Pops were introduced at the same time in the 1980s, but were discontinued within a few years. Chili Pops were reintroduced along with the introduction of Fajita Pops in the 1990s, but both were discontinued as well within a few years.
Pizza Pops contain 0.3 grams of trans-fat per serving.
See also
External links
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- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.