Often it’s the little things that provide the greatest inspiration: the first autumn leaves swirling in the breeze, the laughter of children, the ethereal glow of crashing waves in the full moonlight, etc. And now, Freschetta hopes you’ll add BBQ chicken pizza to that list, along with the seven other new varieties not found at my local Target as of last week. That’s right folks – branch-clinging kitten poster levels of inspiration can be yours, instantly, for the low, low price of five dollars.

With it you’ll also get inordinate levels of pretension, free of charge. In my head, I’m pronouncing Target as Tar-zjay. That’s how pretentious I’ve become just a few hours after my discovery of the Simply… Inspired Pizzas, which supposedly feature larger and more prevalent toppings, a crispier crust and come in a more form-fitting box. This makes me instantly better than you by association. I feel like scoffing at the Red Baron and flippantly ignoring Wolfgang Puck as he calls to me from down the way. Digiorno? California Pizza Kitchen? Tombstone? Amateurs, the lot of them.

If I had to peg one element that truly elevates this pizza above those with cookies, dips, budget-rate price tags, and garlic crusts, I’d say… it’s the ellipses in the title. Hands down. As far as I can tell, nobody else in frozen food section has yet taken advantage of the grandeur and enticement of this rare bit of punctuation. In a world of keyboard bashing neurotics, the ellipses falls dangerously close to becoming the snootier, desperately more boring cousin of the interrobang. It hangs there mid-sentence as if to say, “Oh, sorry there. Didn’t mean to start off too overwhelmingly fast (for idiots like yourself). Let’s take a pause, shall we. And you know what? It might be time to skim over the really dull, academic bits. It’s the least I can do, really, without adding footnotes and visual aids.”

Inspired? Really? By all the other previously existing BBQ chicken pizzas you mean? What’s that? Oh, of course: you’re different. This apparently isn’t the California-born taste revolution you’ve naively fallen for. Oh no. This one’s a unique blend of “classic flavors of the south”, meaning the cilantro is almost non-existent and the “sweet and tangy” sauce pretty much tastes like KC Masterpiece.

Peeling open the package initially reveals large white meat chicken chunks and thick cut onions, true to the pompous package promises. This gives me tragically high hopes, which immediately began to droop and melt away along with the pizza as soon as I toss it in the oven.

I sit on my kitchen floor in denial for the first few minutes, staring vacantly as the crust buckles and cheese drips into the abyss.

I followed directions! I normally don’t abandon the tray unless the particular line of pizzas has proven its structural integrity to me on numerous occasions in the past, but this time I threw caution to the wind and went by the book on my first go-round. This will certainly even out. Everything will be okay. It just has to. It’s such a pretty pizza!

I snap back to reality as the first beautiful chicken chunk tumbles to its crispy death between the grates. A rescue is in order. Preparing for battle, I grab two metal spatulas, a cookie sheet, an oven mitt, and a potholder. Brazenly and triumphantly flinging open the oven door yields a first good look at my apparent wax replica of a classic southern pizza. With one hand, I press the cookie sheet up against the bottom of the rack. With the other, I begin coaxing the pizza forward. At first the pizza merely responds with a resounding “fuck you” and refuses to budge. I burn my hand and retreat hastily, leaving the cookie sheet on the rack below the pizza to catch falling toppings.

Time to regroup.

For round two, I reinforce my tender digits using a larger, thicker potholder and the second, non-slotted spatula. This time the game plan is to pry as I coax. Pliability will be its downfall.

I ease the pizza forward ever so slowly, bending it to my will… and my spatula. Eventually it oozes over to the cookie sheet, like the creature in The Blob, only with crust.

Hot, sweaty, and battle scarred, I nonetheless emerge victorious. Once on the tray, the pizza magically loses its malleability and holds its abhorrent mutant shape. Amazingly nothing appears too burnt, aside from the scattered casualties on the floor of my oven.

With the dearth of cilantro, a hidden Midwestern side takes over, reminding me of mom’s grilled BBQ chicken, minus the frantic race to light the grill and complete cooking in 50 mile per hour gusting winds ahead of the weekly oncoming thunderstorm. What this thing really needs is a side of potato salad.

For all the hype, it’s a let down, but without all that it wouldn’t actually be too bad. The sauce is never too rich or overwhelming. The topping distribution is generally above par. For all the drama, the crust is surprisingly crisp and chewy. My only qualm is the cheese, which starts out decent then disintegrates and slides around a bit, nearing vegan cheese texture as it cools. This is most noticeable in places where the cheese is thickest. It was just weird. Not terrible, but a bit fake.

If you’re a BBQ chicken fan, you’ll find this difficult to hate, unless you burn yourself horribly as I did. But if you’re a tried and true BBQ Chicken pizza addict of the CPK ilk, you’re setting yourself up for disappointment by getting Inspired. Sorry.

(Nutrition Facts – 1/3 pizza – 360 calories, 140 calories from fat, 16 grams of fat, 8 grams of saturated fat, 0 grams of trans fat, 40 milligrams of cholesterol, 820 milligrams of sodium, 200 milligrams of potassium, 39 grams of carbohydrates, 1 grams of fiber, 31 grams of sugar, 17 grams of protein, 4% vitamin A, 2% vitamin C, 25% calcium, and 10% iron)

Item: Freschetta Simply… Inspired Southern BBQ Recipe Chicken Pizza
Price: 2 for $10
Size: 14.84 ounces
Purchased at: Target
Rating: 5 out of 10
Pros: Tastes like the Midwest. Gaining pretension like a super power. Thick, juicy chicken chunks. Interrobangs. Chewy, crispy thin crust. Footnotes. Visual aids. Inspiring kitten posters.
Cons: Undersized potholders. Cheese cools to oily faux-cheese texture. Screamingly pretentious, yet oh so unrefined. Similar to a crusty blob monster while cooking. Thunderstorm battle almost unwinnable with charcoal grill. Condescending ellipses.

Well, it was bound to happen. DiGiorno started it with their Pizza & Cookies and their Pizza & Wyngz. As we all know by now, once one company comes up with a batshit crazy idea, competitors must keep up with their level of insanity. And thus, California Pizza Kitchen Pizza & Appetizer Crispy Thin Crust Four Cheese Pizza Spinach Artichoke Dip 10 Flatbread Wedges was born.

CPK makes some of the highest-quality frozen pizzas out there. They have a wide variety of flavors that go well beyond your typical Pepperoni or Supreme, thus reflecting their products as gourmet, or as gourmet as you can get in the frozen food aisle. You might be wondering why they would kowtow to such ridiculousness. Just call me Sherlock fucking Holmes, because I did a little sleuthing and found some interesting information.

In early 2010, Kraft sold its North American frozen pizza empire to Nestle for $3.7 billion. This included brands like DiGiorno, Tombstone, and…you guessed it…California Pizza Kitchen. Given this information, it becomes clear that this is not a matter of competitive craziness. It’s more like two siblings sleeping together in the same bed. That bed is made with tomato sauce, cookie dough and spinach artichoke dip. That bed is messy in more than one way.

I feel like Nestle has tried to hoodwink all of us, but I’m not exactly sure how, and I can only pour so much of my outrage into frozen pizza conspiracies. You’d be surprised how thin my outrage is spread. Like CPK’s Bordelaise butter sauce on their Garlic Chicken pizza. Yep, just like that.

One reason I can’t get too mad at CPK is that I love spinach artichoke dip. It’s one of my favoritest foods ever. I’ve never had CPK’s version, but pick a chain restaurant and I’ve probably had theirs. I’m not an expert; I just know my dips is all I’m saying.

The store I found CPKP&ACTCFCPSAD10FW in only had Four Cheese as the pizza portion of the equation, but Marvo has seen it with Sicilian, so there are more flavors out there. CPK’s website is strangely mum about the subject, so you’ll just have to check for yourself.

Let’s tackle the cooking method of CPKP&ACTCFCPSAD10FW. When you’ve got three different items that need to be cooked, things can get tricky. Bear with me as I slog through this mire of directions. It’ll be a pretty dry portion of this review, but if you find yourself giving up halfway through reading this, you may not have the patience necessary to cook the real thing. Consider it a litmus test for your level of interest in making CPK’s Pizza & Appetizer.

Method 1: Appetizer First, As God Intended

Preheat oven to 400. Shove pizza and flatbread into oven, right on the rack. Cook 6 minutes. Meanwhile, microwave dip with plastic cover lifted to vent for 1 to 1:45, depending on your wattage. Stir, recover, microwave 1 more minute. Take flatbread out after the first 6 minutes; cook pizza another 6 minutes while you hurriedly shove dip into your mouth with flatbread wedges so you finish your appetizer before the pizza burns.

Method 2: Appetizer and Pizza at Same Time So You Aren’t Running Around Like Crazy

Same preheat. Cook pizza 6 minutes. Throw in flatbread; cook another 6 minutes. Microwave dip the same way. Eat everything together, turning your appetizer into a side dish. Consider dunking your pizza in the spinach artichoke dip.

Unwrapping CPK Pizza & Appetizer was like pulling apart a Russian nesting doll in reverse. There’s plastic shrink-wrapped around the whole package; after you take that off, you free the upside-down cup of spinach artichoke dip. Underneath is more plastic; once you remove that, you have access to the flatbread, which has a grease-stained disc of white paper separating it from the pizza itself. Unearthing all the components was like conducting an archeological dig, except instead of bones or mummies, you’re digging out an improbable trio of junk food.

At first, I was going to choose Cooking Method 1, but then I realized that from the perspective of taking pictures while the food was fresh and not having to run around frantically, having them at the same time would work much better.

Even then, the whole cooking process felt a little like conducting an orchestra. When I made this comment to my husband, he replied with, “Yes, Kelley, that is exactly what baking, photographing, and reviewing pizza and dip is like. You’re goddamned Leopold.” No respect for the process, that man. Honestly though, without the picture-taking I feel the process would have been much less hectic,

I’ll start with the appetizer, since it is, after all…the appetizer. I thought I might have pulled the flatbread out too early because the pizza looked like it was about to burn but the flatbread didn’t look like it had enough golden brown parts like the box said it should. When I was eating it, however, the bread was a perfect consistency – soft and chewy, with a touch of crispiness on the outside. The flatbread also broke apart easily along the perforations into ten wedges that were the perfect size for dipping.

As for the spinach artichoke dip, it wasn’t quite restaurant quality, but I would consider it above average for a frozen dip. I’ve had TGI Friday’s frozen spinach artichoke dip many times, and I think CPK beats Friday’s dip hands down. I would have liked to have seen larger artichoke pieces, but other than that, it was creamy, cheesy, garlicky, and frankly more than I expected out of a frozen dip.

Unfortunately, the container was rather small. I ate all the dip in one sitting, and while I do tend to pile it on when I’m dipping, in this instance I attempted to eat like a normal human being and still wound up finishing it off after only six and a quarter wedges. My leftover wedges sat on the plate, brokenhearted, with no purpose left in life. They wanted more dip, and so did my mouth.

CPK’s Four Cheese frozen pizza is not a new product, but I’ve never had it, so it was new to me. Again, I thought I’d burned it, but it came out perfectly cooked, with good browning on the cheese. CPK really did get the cooking times right.

They got the cheese right, too. I’m not an easy person to impress when it comes to cheese pizza; I’m usually all about the toppings and consider cheese pizza to be for boring people who sit in the corner at parties, abstaining from booze and complaining about there being too much smoke in the room.

CPK really impressed me with their Four Cheese, however. And we’re even talking about a frozen pizza. The addition of fontina and gouda really added depth to the flavor and gave the pizza different levels of cheesy goodness. There was just the right amount of tomato sauce to compliment the cheeses, too. I found myself pleasantly surprised at how much I enjoyed the cheese and felt it really could stand on its own.

Is this whole “pizza plus appetizer/side/desert” premise propagated by Nestle silly? Sure. But I really enjoyed California Pizza Kitchen Pizza & Appetizer Crispy Thin Crust Four Cheese Pizza Spinach Artichoke Dip 10 Flatbread Wedges. The dip was delicious, the flatbread a perfect vessel for it, and the cheese pizza surprised me with its depth of flavor. I’ll probably never again cook pizza and cookies together, but I can see myself indulging in this bread, dip and pie trio again and again.

Speaking of DiGiorno, where’s the third player in Nestle’s frozen pizza empire in all this? I’m talking to you, Tombstone. You may be a little more for the budget-minded pizza buyers, but there’s no reason you can’t get in on this game. We’ve already covered, appetizers, sides and desserts, but what about beverages? My suggestion: dehydrated beer packets. Get on it!

(Nutrition Facts – Four Cheese Pizza – 1/3 pizza – 320 calories, 130 calories from fat, 14 grams of fat, 8 grams of saturated fat, 0.5 grams of trans fat, 35 milligrams of cholesterol, 650 milligrams of sodium, 33 grams of carbohydrates, 1 grams of fiber, 3 grams of sugar, 16 grams of protein, 10% vitamin A, 0% vitamin C, 35% calcium and 10% iron. Spinach Artichoke Dip and Flatbread Wedges – 3 flatbread wedges + 2 tablespoons dip – 130 calories, 45 calories from fat, 5 grams of fat, 2 grams of saturated fat, 0 grams of trans fat, 10 milligrams of cholesterol, 320 milligrams of sodium, 16 grams of carbohydrates, 1 grams of fiber, 2 grams of sugar, 5 grams of protein, 6% vitamin A, 2% vitamin C, 8% calcium and 4% iron.)

Other CPK Pizza & Appetizer reviews:
Pegasus News

Item: California Pizza Kitchen Pizza & Appetizer Crispy Thin Crust Four Cheese Pizza Spinach Artichoke Dip 10 Flatbread Wedges
Price: $7.49
Size: 1 pizza; 3.9 ounces dip; 10 flatbread wedges
Purchased at: Safeway
Rating: 8 out of 10
Pros: Cooking times just right. Flatbread just the right texture. Composing a junk food orchestra. Spinach artichoke dip was creamy and delicious. Overdipping. Cheese pizza had good depth of cheesy flavor.
Cons: Not enough dip. Incestuous products from sneaky megacompanies. Not enough artichoke chunks in dip. Cooking takes a lot of planning. Heartbroken unused flatbread wedges.

Update: Click here for our California Pizza Kitchen Pizza & Appetizer review

During a recent grocery trip to Safeway, I spotted this box of California Pizza Kitchen’s Pizza & Appetizers in the freezer aisle. I could only find the sicilian pizza with spinach artichoke dip variety, but there could be others. If you’ve seen other varieties, let us know in the comments.

This combination is similar to the DiGiorno Pizza & Cookies and Pizza & Wyngz that came out earlier this year.

I really hope there are other varieties, because I’m not a huge fan of CPK’s sicilian pizza. But I do enjoy their Spinach Artichoke Dip, which is possibly the unhealthiest way I can become strong to the finich, cause I eats me spinach. Actually, I can’t think of any other appetizer CPK offers, since I always order the dip, which comes with tortilla chips and not the flatbread wedges that come with the CPK Pizza & Appetizer kit.

DiGiorno has always done right by me. Their Supreme Ultimate Toppings could rival a lot of the major pizza delivery joints in texture and toppings. They’ve recently come out with some…interesting new products, putting pizza and a side in the same box. First off, there’s Pizza & Breadsticks. A logical pairing; lots of people like breadsticks dunked in marinara sauce to go with their pie.

Then there’s Pizza & Wyngz. Again, chicken wings are a popular side dish with the pizza crowd. Of course, we can’t ignore the elephant in the room, but I think I’ve pretty much said all I have to say about “Wyngz” in this news post.

And then there’s the third pairing: Pizza & Cookies.

What?

I’m not even sure what to say about that. Pizza and cookies, together at last. It’s just so amazingly random, I can’t even imagine what that marketing meeting was like. The best I can come up with is a conference room filled with bong smoke so thick you couldn’t see your hand in front of your face.

Marketing Guy #1: “Oh, man. I am so fucking stoned right now. This is crazy.”

Marketing Guy #2: “Dude, I know. How long have we been in this room? What time is it? I feel like we’ve been in here for days.”

Marketing Guy #1: “Duuuuude, I know. I’m so fucking hungry. I could totally go for a pizza right now.”

Marketing Guy #2: “I would totally kill a dude for some cookies right now. I would hit the vending machine but I can’t get out of this chair. Have I always been stuck in this chair? Oh man I’m starting to freak out about this chair.”

Marketing Guy #3: “I could totally go for some pizza and cookies right now. That would be so awesome. I would take a bite of pizza, and a bite of cookie. Yeeeaaaah. Awesome. What was this meeting supposed to be about, again?”

Marketing Guy #1: “DUDE. That’s it! We were supposed to come up with some new pizza ideas! What if we put pizza and cookies IN THE SAME BOX?!”

Marketing Guy #3: “Oh my god you are a fucking GENIUS! That’s AWESOME! Dude let me feel your face.”

Marketing Guy #2: “Oh man we could do pizza and chicken wings too! Except instead of wings we’ll call them Wyngz. It’ll blow everyone’s minds.”

I guess everyone at DiGiorno is high all the time because this bizarre idea became a reality. You have your choice of three different pizzas: Cheese, Pepperoni and Supreme. All three come with Nestle Toll House chocolate chip cookie dough. I chose Supreme, because I like lots of toppings, and Supreme has sausage, pepperoni, red peppers, green peppers and onions. All good things.

I was interested to see how the pizza and cookies would be packaged. I was not expecting what I saw when I opened the box. At first, I thought the package of cookie dough was laying directly on top of the pizza, raising questions about hygiene, but when I cut through the plastic I saw that the pizza was actually double-wrapped, so there was a layer of plastic between the pizza and the dough. Not exactly environmentally friendly, but at least more hygienic, although I don’t know why they just couldn’t have let the dough package roam free in the box. How much damage can you do to frozen cookie dough? The box weighs over two pounds, I doubt anyone is playing Frisbee golf with this thing. Although…stoners…better safe than sorry, I guess.

I was under the impression that DiGiorno had worked some magic and engineered it so that the pizza and the cookies would cook at the exact same time. I was mistaken. There are two ways to make Pizza & Cookies: the first is “To Enjoy Cookies After Pizza”, which entails preheating your oven to 375 degrees Fahrenheit, putting the pizza directly on the center rack, and baking 19-22 minutes. You then break up the scored block of cookie dough on a baking sheet and bake them for 10-12 minutes on the center rack. This makes sense, since you can eat your pizza while you wait for your cookies to be done. After pizza, boom! Warm cookies for dessert. Just don’t be a slow pizza eater.

The second method, however, makes less sense, but I chose it because I felt it had the most potential for disaster. “To Enjoy Cookies With Pizza” – again, I would call this the “stoner method,” but the fact of the matter is this is the more complicated of the two methods and I’m pretty sure somebody stoned would just choose to microwave a Hot Pocket instead.

“To Enjoy Cookies With Pizza”: Same preheat, but this time you place the pizza on the lower of the two middle oven racks. Bake it for 9 minutes, then put the baking sheet of cooking on the upper of the two middle oven racks. You are then instructed to stagger the two so the pizza is not directly below the cookies. Bake both for an additional 10-12 minutes and enjoy your pizza and cookies together.

The pizza didn’t give off much of a smell as it cooked, but once the cookies were put in, my apartment was filled with the warm, inviting smell of chocolate chip cookies baking. It reminded me of my parents’ house around the holidays. I’m not a sweets fan, so I’ve never actually baked anything in my oven, but it was a delicious, nostalgic aroma.

Both the pizza and the cookies came out just right. The range of quality in frozen pizzas is pretty extreme; you can pick up a Totino’s Party Pizza for around a buck and it will taste like a cardboard disk with meat droppings on top, or you can get a California Pizza Kitchen frozen pizza, which is generally full of flavor, has a good texture, and costs around seven dollars. DiGiorno falls on the higher end of frozen pizzas, depending on which variety you get. My Supreme pizza was quite tasty, with plentiful toppings that offered up acceptable levels of flavor, and a surprisingly crispy crust. As a frozen pizza, it was completely satisfying.

The chocolate chip cookies came out golden brown and, of course, smelling delicious. Straight out of the oven, they were warm and tasty, with a delicious soft center that was unexpected and just the right crunch around the edges. They came out just like if you’d baked a batch of Nestle Toll House chocolate cookies by themselves.

I honestly thought that, besides being a ridiculous premise, cooking pizza and cookies in an oven together would not go well. I figured the pizza, the cookies, or both would come out burnt or undercooked, or there would be some sort of disturbing flavor transfer. Instead, I got a well-cooked pizza, tasty Toll House cookies, and an apartment that smelled like my mom was doing her Christmas baking. I still think the whole pizza/cookie combo is silly and completely random, but at least DiGiorno’s Pizza & Cookies managed to get the final product right, even if the execution itself is clunky.

One other thing I thought was amusing: the box says there’s five servings of pizza, but 12 servings of chocolate chip cookies. I don’t think this will be a problem, however; stoners aren’t exactly picky about suggested serving sizes.

(Nutrition Facts – DiGiorno Supreme Pizza -1/5 pizza – 360 calories, 150 calories from fat, 17 grams of fat, 6 grams of saturated fat, 1.5 gram of trans fat, 30 milligrams of cholesterol, 840 milligrams of sodium, 38 grams of carbohydrates, 2 grams of dietary fiber, 4 grams of sugars, 14 grams of protein, 6% vitamin A, 4% vitamin C, 20% calcium and 6% iron. Nestle Toll House Chocolate Chip Cookies – 1 cookie – 90 calories, 40 calories from fat, 4.5 grams of fat, 2 grams of saturated fat, 0 gram of trans fat, 5 milligrams of cholesterol, 80 milligrams of sodium, 12 grams of carbohydrates, <1 gram of dietary fiber, 7 grams of sugars, less than 1 gram of protein.)

Other DiGiorno Pizza & Cookies reviews:
Freezer Burns
Salon

Item: DiGiorno Pizza & Cookies Supreme Pizza and Nestle Toll House Chocolate Chip Cookie Dough
Price: $5.99 (on sale; regular price $7.49)
Size: 1 pizza and 12 cookies (2 lb. 1.4 oz. Total weight)
Purchased at: Safeway
Rating: 7 out of 10
Pros: Pizza had crispy crust and generous toppings. DiGiorno’s marketing team tripping balls. Cookies were golden and soft inside. My apartment smelling like the holidays. Perfect baking times.
Cons: Pizza and cookies in the same box what the hell. “Wyngz.” Execution of baking both was clunky. Frisbee golf. Pizza-to-cookies ratio was skewed.

I was largely unfamiliar with Papa Murphy’s until I heard about their new S’mores Dessert Pizza. Apparently their whole schtick is “Take ‘N’ Bake” – essentially, they assemble the pizza for you, then you take it home and bake it in your own oven whenever you’re ready. Their website is sadly lacking on information about this. When exactly is “whenever you’re ready?” In a few hours? Days? The year 2014?

A friend of mine loves Papa Murphy’s and provided me with some information. Apparently it’s best to bake it immediately, but you can leave it in the fridge for up to 24 hours and it’ll still be good. After that, there is a quality decline. This is all secondhand information, but she’s frequented Papa Murphy’s enough that I trust her judgment. She also informed me that the pizza does come with baking instructions. I figured they did, but enjoyed entertaining the idea of Papa Murphy’s leaving you in the wind, being forced to guess on cooking times and temperatures.

Now that we’ve solved that mystery, let’s get to the pizza. From the mouth of Papa: “Our new Smores Dessert Pizza is the gooey goodness of real Hershey’s Semi-Sweet Chocolate Chips, lightly toasted Mini Marshmallows and a delicious Crisp Topping.”

There’s no listed price, but I’ve heard their pies are pretty cheap, so if you and your honey are broke, you can get a regular Papa Murphy’s pizza and a S’mores Dessert Pizza and have a pizza-filled Valentine’s Day. What better way to say “I love you” than by cooking a pizza topped with a traditional camping treat? It’s a subtle way of telling your loved one, “If you don’t find a job soon we may be camping outside permanently!”

Update: According to jima99 on Twitter the pizza is “just $3 and about the size of a normal small pizza.”

Update: Click here to read our DiGiorno Pizza & Cookies review

In a move that strikes me as amazingly random, DiGiorno is now offering Toll House chocolate chip cookie dough with its frozen pizzas. Unimaginatively called DiGiorno Pizza & Cookies, you can get your chocolate chip cookies with three different types of pizza: Four Cheese, Pepperoni and Supreme. All pizzas have a hand tossed style crust.

The box says the dough makes 12 cookies, but you could probably make one really big cookie with a raw center, or just eat the dough while you wait for your frozen pizza to cook. The recommended amount of cookies raises questions regarding how many people it takes to eat a DiGiorno pizza. If you ask me, that’s a lot of cookies per person.

If you’re not a big fan of dessert, DiGiorno also now offers Pizza & Boneless Wyngz. Wyngz looks like something my cat would type while walking across my keyboard, but the box describes them as white meat chicken fritters. Perhaps they made the spelling XTREME in order to avoid anyone thinking they were actually chicken wings. You can get a Supreme or Three Meat with Honey BBQ Wyngz, or a Pepperoni with Buffalo Style Wyngz. No matter which flavor Wyngz you choose, you’ll be getting approximately 7-8 of them per box.

No word on price for either combo. No word on cooking instructions either, but I’m assuming both the cookies and the Wyngz are designed to cook to hot perfection at the exact same time as the pizza. These launched nationwide last week, so look for them in your grocer’s freezer aisle.

Pizza and cookies, a combination the people have been screaming for for years. Finally, all our dreams have come true!

Thanks for TIB reader Stefania for the tip.

Source: DiGiorno Facebook Page