Directions:
- Unfold piecrusts; stack piecrusts, and press together. Place piecrust on a parchment-lined baking sheet; spread spaghetti meat sauce evenly over crust, leaving a 1-inch border; top with pepperoni slices. Fold crust edges slightly over filling.
- Bake on lower rack at 425° for 15 minutes. Sprinkle with cheese, and bake 15 more minutes or until bubbly and golden.
- Cool 5 minutes. Cut into wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 718.34 Kcal (3008 kJ) | ||
| Calories from fat | 169.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.81g | 29% | |
|---|---|---|---|
| Cholesterol | 67.1mg | 22% | |
| Sodium | 2192.38mg | 91% | |
| Potassium | 800.74mg | 17% | |
| Total Carbs | 92.81g | 31% | |
| Sugars | 17.03g | 68% | |
| Dietary Fiber | 11.73g | 47% | |
| Protein | 41.79g | 84% | |
| Vitamin C | 24mg | 40% | |
| Iron | 6.2mg | 35% | |
| Calcium | 382mg | 38% | |
| Amount Per 100 g | |||
| Calories | 127.84 Kcal (535 kJ) | ||
| Calories from fat | 30.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.35g | 29% | |
|---|---|---|---|
| Cholesterol | 11.94mg | 22% | |
| Sodium | 390.17mg | 91% | |
| Potassium | 142.51mg | 17% | |
| Total Carbs | 16.52g | 31% | |
| Sugars | 3.03g | 68% | |
| Dietary Fiber | 2.09g | 47% | |
| Protein | 7.44g | 84% | |
| Vitamin C | 4.3mg | 40% | |
| Iron | 1.1mg | 35% | |
| Calcium | 68mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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