Nutritional Information, Diet Info and Calories in
Four Meat & Four Cheese Pizza in Garlic Buttery Crust
from
Hot Pockets
| Nutrition Facts | ||||||
|---|---|---|---|---|---|---|
|
Serving Size
1
sandwich
|
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| Amount Per Serving | ||||||
|
Calories
310
Calories from Fat
130
|
||||||
% Daily Value* |
||||||
|
Total Fat
14g
22%
|
||||||
|
Saturated Fat
5g
25%
|
||||||
|
Trans Fat
0g
|
||||||
|
Cholesterol
25mg
8%
|
||||||
|
Sodium
500mg
21%
|
||||||
|
Potassium
0mg
0%
|
||||||
|
Total Carbohydrate
33g
11%
|
||||||
|
Dietary Fiber
2g
8%
|
||||||
|
Sugars
3g
|
||||||
|
Protein
14g
28%
|
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|
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|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
Notes: Four Meat & Four Cheese Pizza
Additional Serving Size Recommendations
| Nutrition Facts | ||||||
|---|---|---|---|---|---|---|
|
Serving Size
1
piece
|
||||||
| Amount Per Serving | ||||||
|
Calories
310
Calories from Fat
130
|
||||||
% Daily Value* |
||||||
|
Total Fat
14g
22%
|
||||||
|
Saturated Fat
5g
25%
|
||||||
|
Trans Fat
0g
|
||||||
|
Cholesterol
25mg
8%
|
||||||
|
Sodium
500mg
21%
|
||||||
|
Potassium
0mg
0%
|
||||||
|
Total Carbohydrate
33g
11%
|
||||||
|
Dietary Fiber
2g
8%
|
||||||
|
Sugars
3g
|
||||||
|
Protein
14g
28%
|
||||||
|
||||||
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
| Nutrition Facts | ||||||
|---|---|---|---|---|---|---|
|
Serving Size
127
grams
|
||||||
| Amount Per Serving | ||||||
|
Calories
310
Calories from Fat
130
|
||||||
% Daily Value* |
||||||
|
Total Fat
14g
22%
|
||||||
|
Saturated Fat
5g
25%
|
||||||
|
Trans Fat
0g
|
||||||
|
Cholesterol
25mg
8%
|
||||||
|
Sodium
500mg
21%
|
||||||
|
Potassium
0mg
0%
|
||||||
|
Total Carbohydrate
33g
11%
|
||||||
|
Dietary Fiber
2g
8%
|
||||||
|
Sugars
3g
|
||||||
|
Protein
14g
28%
|
||||||
|
||||||
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
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