Original Post
Written by
Edited March 14, 2021
at 12:12 PM
by
Walgreens has DiGiorno Rising Crust Frozen Pizza for BOGO free; Tombstone Pizza 2 / $6; Post cereal for $1.88, and 12 pack soda 3 / $8.99. Use SHAMROCK to save 17% off of $40 total. You may also have an offer for $5 in Walgreens cash for $20 spend on your coupon page.
1) Login or Join MyWalgreens
2) Add your choice of products to get to $40.
Pizzas BOGO free [walgreens.com]
Digiorno 27.5-Oz Pepperoni
Digiorno 31.5-Oz Supreme
Digiorno 29.8-Oz Three Meat
Digiorno 28.2-Oz Four Cheese
Tombstone 19.3-Oz Pepperoni 2 / $6
Sodas 3 / $8.99 [walgreens.com]
A&W Root Beer Soda 12.0oz x 12 pack
Canada Dry Soda Ginger Ale 12.0oz x 12 pack
Dr. Pepper Soda 12.0oz x 12 pack
Cereal for $1.88 [walgreens.com].
Edit: Confirmed Deal of the Week does not work to raise the total for SHAMROCK code. You must get over $40 total without the cereal for SHAMROCK to work, and the code will take 17% off entire cart.
Golden Crisp Cereal 14.75oz
Honey Bunches of Oats Honey Roasted Cereal 14.5oz
Honey Bunches of Oats Cereal with Almonds 14.5oz
Fruity Pebbles Cereal 11.0oz
Quaker Oats Oatmeal Squares Crunchy Oatmeal Cereal Brown Sugar 14.5Ounces
Cap'n Crunch Crunch Berries Cereal 13.0oz
Cocoa Pebbles Cereal 11.0oz
Life Cereal 13.0oz
3) Check your offer page for $5 in Walgreens cash for $20 spend (may vary by account). This is for a future purchase. You will not see this in the applied coupons, it will be by the checkout button.
4) Proceed to checkout
5) Add 17% off $40 Pickup Orders w/ code
SHAMROCK. If you get an error, you must be signed in, total must be over $40, and this is your first time using the code
Notes:
1) If your order is not fully fulfilled (some items cancelled), the 17% site-wide coupon will still apply on the per unit price.
2) If you are running out of space in your freezer, remove the pizzas from the cardboard box. That will cut down the space by around half.
3) To avoid a soggy, uncooked inner dough, place pizza directly on the rack or use a
cookie wire rack [amazon.com]. Pizza pans don't work for this pizza because it doesn't allow enough air to reach the center bottom of the pizza.
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Please.... don't come to slickdeals and lecture us. We DON't $&@% care. I'm sure you have lived a monastery lifestyle so far.
$200 for new chest freezer to fit them in.
I thought the same thing
I got 12 pizzas early on thankfully. Now they seem to be limiting it to 1 of each pizza for my store - or maybe there is only 1 left. This was a good deal and repped because ouloat also took the time to offer help on the deal throughout the thread.
We are in a CANCEL Culture now. You need to abide to the whining liberals or the get shut down. They can't take opinions. I love busting their $&@#
The libs want to take over everything
Order Summary
Items:$41.94
Promos & Coupons:-$7.13
Pickup:FREE
Estimated Tax:$0.00
Estimated Total:$3481
See savings details-
When I go to Checkout - Nothing happens, Will not advance to checkout and payment. I guess that they are catching on..????
Same here. It won't let me check out WTH?
Order Summary
Items:$41.94
Promos & Coupons:-$7.13
Pickup:FREE
Estimated Tax:$0.00
Estimated Total:$3481
See savings details-
When I go to Checkout - Nothing happens, Will not advance to checkout and payment. I guess that they are catching on..????
Credit to sheerrocko for posting this tip!
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Oh. Two complaints. The Supreme and maybe the three meat has a weird flavor. Almost like cinnamon. But sausage stuffed crust makes up for it!
The deal seems ok. Only adding bogo items to the cart, I am not allowed to get more than 6 pizzas for free. I was looking forward to having 24 pizzas for $36, not 18 =/.
You have to clip the coupon before placing your order though. Then, pick up the pizzas and check your rewards in the Walgreens app. You should now have $5 in rewards which you can use to get something else free inside while you are there. I got 1/2 gallon of ice cream.
Is it just the convenience? Or do people really think these pizzas are worth eating?
With a bread machine dough cycle or strong FP one can easily make dough from scratch with a 1 hour single rise, or let it rise twice, and make absolutely excellent pizza in a convection oven and a cast iron skillet. Inside 2 hours start to finish, and that mostly hands off. The recipe I use is 4-2/3c of flour and 5tsp of yeast. Buy the yeast in bulk. We grow a lot of tomatoes each year and make our own sauce, which is surely work in August and September...but I can't imagine being anywhere near satisfied with any frozen pizza. It takes a cup of sauce for two pizzas, and a 1/4 block of pulled mozz (4 oz) on each. Pepperoni or mushrooms or sun dried tomatoes on top, if wanted. Even if you buy sauce, it's only a half cup or so per pie.
Or make one pizza from half the dough, and split the rest of the dough, and roll up two stromboli with some sliced ham, pepperoni, hard salami or other lunchmeat, mozz/parm/provolone or ricotta, peppers and onions while the pizza cooks. Put them on a pan on parch paper, wipe with egg, pull the pizza and put them in for 20 minutes. If that one pizza is enough for tonight, stromboli keeps really well in the fridge for a few days, much better than pizza does.
Point is with your own dough and an hour rise you can make whatever you want, and probably enough for tomorrow, depending on the # and size of mouths. You could also keep excess dough in the fridge to use tomorrow.
No matter how I would cook it the pizza would always come out doughy in the middle. And I even experimented with different temperatures, different bake time, pre-thawing it/throwing it in frozen. Every time I would get a doughy middle pizza
Turn pizza over while frozen apply olive oil on dough and outer edges. You'll thank me after you did. 😌
Is it just the convenience? Or do people really think these pizzas are worth eating?
With a bread machine dough cycle or strong FP one can easily make dough from scratch with a 1 hour single rise, or let it rise twice, and make absolutely excellent pizza in a convection oven and a cast iron skillet. Inside 2 hours start to finish, and that mostly hands off. The recipe I use is 4-2/3c of flour and 5tsp of yeast. Buy the yeast in bulk. We grow a lot of tomatoes each year and make our own sauce, which is surely work in August and September...but I can't imagine being anywhere near satisfied with any frozen pizza. It takes a cup of sauce for two pizzas, and a 1/4 block of pulled mozz (4 oz) on each. Pepperoni or mushrooms or sun dried tomatoes on top, if wanted. Even if you buy sauce, it's only a half cup or so per pie.
Or make one pizza from half the dough, and split the rest of the dough, and roll up two stromboli with some sliced ham, pepperoni, hard salami or other lunchmeat, mozz/parm/provolone or ricotta, peppers and onions while the pizza cooks. Put them on a pan on parch paper, wipe with egg, pull the pizza and put them in for 20 minutes. If that one pizza is enough for tonight, stromboli keeps really well in the fridge for a few days, much better than pizza does.
Point is with your own dough and an hour rise you can make whatever you want, and probably enough for tomorrow, depending on the # and size of mouths. You could also keep excess dough in the fridge to use tomorrow.
bread machine - $100
flour, water, salt, yeast, olive oiil - $1 maybe, 10 minutes to carefully measure and mix at proper temperature
time - varies, probably 1.5 hour including dough cycle, coat/cover, and rest/rise
roll out dough - 5 minutes
toppings of at least mediocre quality
4-6oz pizza sauce $1 (assuming you like the light flavor, regular pizza needs more like 8oz)
6oz mozz $2 (shredded or pulled from a log/ball - typically at best $4/lb shredded, 5$/lb ball, often $7 or more, again 4oz is extremely light, i regularly use 8 sometimes 12 for a 12" cast iron pizza)
pepperoni/mushrooms/bacon bits/other basic toppings - $1-2
bake 15-25 minutes (depends on crust preference)
cleanup - surfaces, bread machine, roller, cast iron - 10 minutes
even excluding the bread machine, you're paying at least $5 (probably much more if you're using quality ingredients) plus 3x the time investment per pizza. sure it's better quality, but the cost and convenience make it easier to grab a frozen, pop it on a pan, stone, or rack, give it a 5 minute coooldown, and still be eating before the bread machine route would even be done mixing the dough.
This is the same reason artisan/fancy takeaway pizza places charge $15-20 for a 2 person takeaway pizza. much better product, without all the prep time, but also 5-7x the price.
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