Strawberry Bacon Pinwheel

Nutrition Facts

Serving Size 1 EACH

Calories 318

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 19.3g

30%

Sat. Fat 10.9g

- - -%

Trans Fat 0.6g

Cholesterol 87.1mg

- - -%

Sodium 322.8mg

14%

Amount/Serving

%DV*

Tot. Carb. 30g

Dietary Fiber 0.6g

Sugars 12.7g

Includes 0g Added Sugars

Protein 7.2g

Vitamin D - 0.5mcg - 0%

Calcium - 32.8mg - 3%

Iron - 1.4mg - 18%

Potassium - 49.4mg - 1%

INGREDIENTS: Brioche (FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), HALF & HALF CREAM (milk, cream (milk), contains less than 1% of: sodium citrate, disodium phosphate. contains: milk.), SUGAR (sugar), KOSHER SALT (salt, yellow prussiate of soda), YEAST (yeast, sorbitan monostearate, ascorbic acid), BAKING SPRAY (soybean oil, phosphated mono and diglycerides, calcium carbonate, silicon dioxide, canola oil, water also contains propellant to dispense spray)), CREAM CHEESE (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum. contains: milk ), STRAWBERRY PRESERVES (strawberries, high fructose corn syrup, corn syrup, sugar, fruit pectin, citric acid.), WATER, Bacon (BACON (cured with: water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite )), VEGETABLE PAN SPRAY (water, soybean oil*, soy lecithin, potassium sorbate and sorbic acid (preservatives) contains: soy)

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.