Prepared meats
Stefano's Foods pepperoni four cheese calzone
8 oz
Score
- Not permitted in some countries
- Ultra-processed
- High in saturated fat
- Contains nitrites or nitrates
- Contains added sugars
- Contains emulsifiers studied for gut effects
- Contains seed oils
- Contains palm oil
Why it scores 14
Stefano's Foods pepperoni four cheese calzone scores 14 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:
- minus 25 points Partially hydrogenated oil: Industrial trans fat raises LDL cholesterol and heart disease risk. Regulatory
- minus 20 points Dextrose: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
The Receipt
Foods pepperoni four cheese calzone
Ingredients
- Partially hydrogenated oil minus 25 points
- Dextrose minus 20 points
- Sodium nitrite minus 5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 6 kinds of ultra-processing markers minus 7.5 points
Nutrition per 100 g
- Saturated fat 7.5 g / 100 g minus 7 points
- Salt 1.5 g / 100 g minus 5 points
- Energy 313 kcal / 100 g minus 1 points
- Protein 13.7 g / 100 g plus 2 points
100 − 86.5 = 13.5 → 14
Can’t score above 25. Contains partially hydrogenated oil, whose use in food has been revoked in the US. [2][16]
Can’t score above 49. Contains partially hydrogenated oil, an ingredient of very high concern. [1][2][3][4]
Can’t score above 79. Contains dextrose, an ingredient of high concern. [5][6][7][8][9][10][11][12][17][18][19][20]
Can’t score above 79. High in saturated fat (above the front-of-pack "high" level). [21]
Nutrition per 100 g
| Energy | 313 kcal |
|---|---|
| Fat | 15.4 g |
| Saturated fat | 7.5 g |
| Trans fat | 0.4 g |
| Carbohydrates | 30 g |
| Sugars | 0.9 g |
| Added sugars | 2.6 g |
| Fiber | 0.9 g |
| Protein | 13.7 g |
| Salt | 1.5 g |
Serving: 1 calzone (227 g)
Ingredients
- Dough: wheat flour (unbleached) (enriched) (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid)
- water
- soybean oil
- dough conditioner (salt, palm oil, dextrose, wheat flour, soy oil, mono and diglycerides, ascorbic acid, l-cysteine)
- yeast. filling: pepperoni (pork, beef, salt, water, dextrose, spices, lactic acid starter culture, oleoresin of paprika, garlic powder, sodium nitrite, bha, bht, citric acid)
- provolone cheese (pasteurized milk, cultures, salt, enzymes)
- part skim mozzarella cheese (pasteurized, part skim milk, cultures, salt, enzymes)
- ricotta cheese (pasteurized whey, pasteurized milk, vinegar, stabilizer, salt)
- parmesan and romano cheese blend (parmesan cheese, romano cheese)
- soybean oil
- black pepper. topping: parmesan and romano cheese blend (parmesan cheese, romano cheese)
- bread crumbs (bleached flour, water, partially hydrogenated vegetable oil, salt, yeast, sugar, dextrose)
- parsley
- oregano
Label text, as published
Dough: wheat flour (unbleached) (enriched) (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, soybean oil, dough conditioner (salt, palm oil, dextrose, wheat flour, soy oil, mono and diglycerides, ascorbic acid, l-cysteine), yeast. filling: pepperoni (pork, beef, salt, contains 2% or less of water, dextrose, spices, lactic acid starter culture, oleoresin of paprika, garlic powder, sodium nitrite, bha, bht, citric acid. may also contain paprika, smoke flavoring, sodium ascorbate, and flavoring), provolone cheese (pasteurized milk, cultures, salt, enzymes), part skim mozzarella cheese (pasteurized, part skim milk, cultures, salt, enzymes), ricotta cheese (pasteurized whey, pasteurized milk, vinegar, stabilizer [modified food starch, guar gum, carrageenan], salt), parmesan and romano cheese blend (parmesan cheese [pasteurized part-skim milk, cheese cultures, salt, enzymes], romano cheese [pasteurized cow's milk, cheese cultures, salt, enzymes]), soybean oil, black pepper. topping: parmesan and romano cheese blend (parmesan cheese [pasteurized part-skim milk, cheese cultures, salt, enzymes], romano cheese [pasteurized cow's milk, cheese cultures, salt, enzymes]), bread crumbs (bleached flour, water, partially hydrogenated vegetable oil [soybean, cottonseed and/or canola], salt, yeast, contains 2% or less of the following: sugar, dextrose), parsley, oregano.
Allergens and diets
Contains: Milk, Soy, Wheat, Gluten
- Not vegan
- Not vegetarian
- Not gluten-free
- Not palm-oil-free
Always check the package: recipes change.
More prepared meats on GoodSwap
-
Smoked Snack Stick Slim Jim · 8 g Ultra-processedHigh in saltHigh in saturated fatContains nitrites or nitrates Score 11 out of 100 Bad -
Turkey Pepperoni Hormel · 6 oz Ultra-processedHigh in saltContains nitrites or nitratesContains added sugars Score 21 out of 100 Poor -
Turkey Bacon Butterball · 12 oz Ultra-processedContains nitrites or nitratesContains added sugarsContains seed oils Score 30 out of 100 Poor -
White Premium Chunk Chicken Breast Swanson · 18 oz Ultra-processed Score 78 out of 100 Good -
BEEF FRANKS in a Puff Pastry Blanket Hebrew National · 18.4 oz Ultra-processedHigh in saltHigh in saturated fatContains nitrites or nitrates Score 31 out of 100 Poor -
Apple Breakfast Organic Chicken Sausage Bilinski's · 12 oz Contains added sugarsCertified organicNo additives Score 54 out of 100 Okay
Sources
-
“In 2015, the FDA took the significant step of determining that PHOs, then the major source of artificial trans fat in the food supply, are no longer “Generally Recognized as Safe,” or GRAS.”
fda.gov
-
Revocation of Uses of Partially Hydrogenated Oils in Foods (88 FR 53764)
“in light of our determination that PHOs are no longer generally recognized as safe (GRAS).”
federalregister.gov
-
“Maximum 2 grams per 100 grams of fat in food intended for the final consumer and food intended for supply to retail”
eur-lex.europa.eu
-
“WHO’s recommendation for adults is to limit consumption of trans fat to less than 1% of total energy intake, which is less than 2.2 g per day for a 2000-calorie diet.”
who.int
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)
monographs.iarc.who.int
-
“the presence of nitrites and nitrates in foods can give rise to the formation of nitrosamines some of which are carcinogenic.”
eur-lex.europa.eu
-
EFSA confirms safe levels for nitrites and nitrates added to food
“They concluded that when nitrites are used at approved levels, their contribution to overall exposure to nitrosamines is of low concern for health.”
efsa.europa.eu
-
Nitrosamines in food raise a health concern
“Nitrosamines in food raise a health concern”
efsa.europa.eu
-
Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
-
“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”
who.int
-
Notice of Modification: Prohibiting the Use of Partially Hydrogenated Oils in Foods
“On September 17, 2018, partially hydrogenated oils (PHOs) were banned by adding them to Part 1 of the List of Contaminants and other Adulterating Substances in Foods.”
canada.ca
-
Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity
“The date refers to the initial appearance of the chemical on the list.”
oehha.ca.gov
-
Report on Carcinogens, 15th Edition: Butylated Hydroxyanisole
“Butylated hydroxyanisole (BHA) is reasonably anticipated to be a human carcinogen based on sufficient evidence of carcinogenicity from studies in experimental animals.”
ntp.niehs.nih.gov
-
List of Select Chemicals in the Food Supply Under FDA Review
“The table below includes select food ingredients (including food and color additives), food contact substances, and contaminants under FDA review as of May 12, 2026 .”
fda.gov
-
“The Panel concluded that exposure to BHA from its use as food additive based on new exposure estimates does not exceed the ADI of 1 mg/kg bw/day at the mean”
doi.org
-
“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
-
“titanium dioxide (E 171) can no longer be considered safe when used as a food additive.”
eur-lex.europa.eu
-
Revocation of Authorization for Use of Brominated Vegetable Oil in Food (89 FR 55040)
“This action is being taken because there is no longer a reasonable certainty of no harm from the continued use of BVO in food.”
federalregister.gov
-
“This order is effective January 15, 2027, except for amendatory instruction 4, which is effective January 18, 2028.”
federalregister.gov
-
Regulation (EC) No 1223/2009 of 30 November 2009 on cosmetic products
“cosmetic products shall not contain any of the following: (a) prohibited substances — prohibited substances listed in Annex II”
eur-lex.europa.eu
-
“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”
doi.org
-
Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”
doi.org
-
“Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”
doi.org
-
“This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”
doi.org
-
“replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”
doi.org
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
-
“Glycidyl fatty acid esters, expressed as glycidol”
eur-lex.europa.eu