{"id":13262,"date":"2014-12-31T15:54:52","date_gmt":"2014-12-31T21:54:52","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=13262"},"modified":"2014-12-31T15:54:52","modified_gmt":"2014-12-31T21:54:52","slug":"heggies-pizza-review","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=13262","title":{"rendered":"Heggies Pizza Review"},"content":{"rendered":"

\"Heggies<\/a>If you look at the history of frozen pizza in the U.S., many of the largest brands started out as “bar pizzas” in Minnesota and Wisconsin. \u00a0Small manufacturers \u00a0made frozen pies, sold them to bars, to which they furnished a counter top oven free of charge. \u00a0(There used to be laws that a certain percentage of sales at a bar came from food).<\/p>\n

Manufacturers in the two states today sell hundreds of millions of dollars worth of pizzas per year, from many of your favorite brands. \u00a0I’m written about quite a few of them, these are the Minnesota ones: \u00a0Totino\u2019s Party Pizza and Jeno\u2019s Crisp \u2019n Tasty Pizza<\/a>,\u00a0Red Baron, Tonys<\/a>, Freschetta,\u00a0Bernatellos<\/a> \u2013 Bellatoria<\/a>, Orvs<\/a>, Roma, Brew Pub, \u00a0Green Mill<\/a>, and literally dozens of single brand independents, like Kettle River<\/a>, and pizzerias that make frozen pies to sell in-house.<\/p>\n

Today’s sample is a regional favorite, in mid-Minnesota, which was spawned out of an Anoka restaurant, before hitting the bar and club circuit with frozen pies. Heggie’s Pizza<\/a>\u00a0is heavy on ingredients and mystery. \u00a0Started in a garage, but now operating out of a newish plant in the middle of the state, an hour north of Minneapolis, the family run operation doesn’t talk about it’s ingredients or methods.<\/p>\n

I don’t know if you can find them in a lot of local grocers, but I did see them in quite a few gas stations in the Twin Cities. \u00a0They are a little spendy compared to most local frozen pies \u00a0($6 – $10).<\/p>\n

They make a dozen varieties, and I started out with the “Six Pack,” which has sausage, pepperoni, bacon, Canadian bacon, cheddar and mozzarella cheese in ample quantities. (It’s their best seller).<\/p>\n

In my opinion (the only one that counts here) \u00a0Heggies makes one of the very, very few frozen pizzas that equals a pizzeria pie, in flavor and texture. Good sauce, good crust, great cheese ( a lot of it!), good toppings.<\/p>\n

I only have two minor gripes about the Six Pack; \u00a0even tho everybody loves bacon, the bacon “flavor” is the overwhelming one on the Six Pack. It is very similar to the taste and aroma of “bacon flavored” items. \u00a0Also, for me, the sausage doesn’t have enough texture. It is reminiscent of institutional food service, pre-cooked sausage crumbles that some pizza shops use.<\/p>\n

The gas station clerk that sold me the pie said she was an expert at cooking them, and baking them at a lower temp for longer than the directions would bring the best result; \u00a0but I followed the package directions and it was just swell.<\/p>\n

Neither of these are deal killers. \u00a0If these pies were sold in my area, they would be my regular go-to frozen pie. \u00a0No question.<\/p>\n

Pies are made in Milaca, Minnesota at USDA est.\u00a0M15816-P15816. \u00a0Pic below.<\/p>\n

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Heggies Pizza Review<\/p>\n","protected":false},"excerpt":{"rendered":"

If you look at the history of frozen pizza in the U.S., many of the largest brands started out as “bar pizzas” in Minnesota and Wisconsin. \u00a0Small manufacturers \u00a0made frozen pies, sold them to bars, to which they furnished a counter top oven free of charge. \u00a0(There used to be laws that a certain percentage… Continue reading Heggies Pizza Review<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,13,16,22],"tags":[348,1500,2312,2317],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/13262"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13262"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/13262\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13262"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}