{"id":7107,"date":"2012-03-24T16:58:35","date_gmt":"2012-03-24T23:58:35","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=7107"},"modified":"2012-03-24T16:58:35","modified_gmt":"2012-03-24T23:58:35","slug":"home-cookin-test-newmans-uncured-pepperoni-pizza","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=7107","title":{"rendered":"Home Cookin’ Test – Newman’s Own Uncured Pepperoni Pizza"},"content":{"rendered":"
\"Newman's<\/a>
Unbaked Pie<\/figcaption><\/figure>\n

Seems to me (and I could be wrong, usually am) that Newman’s own product launches have picked up since the founder’s passing. \u00a0No matter, just an observation. \u00a0Today I took a look at their “All Natural Ingredient” “Uncured Pepperoni” “Thin and Crispy” pie.<\/p>\n

At $6.99 at my\u00a0local Safeway, for a 13.2 oz pizza, Newman’s Own comes in at a little over 53 cents an ounce, not that great a value for frozen pizzas.<\/p>\n

The instructions said to bake directly on the shelf at 425 for 10-12 minutes, and I complied. \u00a0It’s a new oven, so the temp is accurate, and right at 10 minutes, it was a little on the done side.<\/p>\n

The crust is definitely ‘thin and crispy’, but that’s my own personal preference, so that was fine with me. \u00a0 The sauce and cheese were relatively mild, with a hint of heat. \u00a0 The pepperoni cupped, which is generally an indication of a higher fat content, but as I am not an expert in these matters, “non-cupping” may well come from preservatives, I simply don’t know.<\/p>\n

Did I like it? \u00a0You bet. \u00a0Would I pick it up again? \u00a0Yes, but I will look for sales events.<\/p>\n

\"Newman's<\/a>
Baked pie<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Seems to me (and I could be wrong, usually am) that Newman’s own product launches have picked up since the founder’s passing. \u00a0No matter, just an observation. \u00a0Today I took a look at their “All Natural Ingredient” “Uncured Pepperoni” “Thin and Crispy” pie. At $6.99 at my\u00a0local Safeway, for a 13.2 oz pizza, Newman’s Own… Continue reading Home Cookin’ Test – Newman’s Own Uncured Pepperoni Pizza<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[16,34,22,26],"tags":[1500,1726,1761,1762],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/7107"}],"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=7107"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/7107\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7107"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}