Angilo's Pizza Menu and Prices

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Italian
Pizza

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IN KY OH

Angilo's Pizza Menu

Last Update: 2025-03-14


Pizza

Plain

$3.50 - $8.50

1 Item

$4.30 - $9.75

2 Items

$5.00 - $11.00

3 Items

$5.70 - $12.25

4 Items

$5.95 - $12.75

Add' Items

$0.75 - $1.35


Toppingspepperoni, mushrooms, onions, sausage bacon green olives, black, olives , jalepeno peppers, banana peppers, green peppers, beef topping , ham, anchovies meat balls pineapple.

Pizza

Price may varies


Whole Hoagiesall hoagies come with pizza sauce or mushroom sauce, onions, pickles and cheese. all extra items $0.50 each

Whole Hoagies

$4.50

with cheese

Steak Hoagie

Price may varies

Whole Hoagies

$4.25

without cheese

Lunch Meat Hoagie

Price may varies

Whole Hoagies

$2.50

half with cheese

Meat Hoagie

Price may varies

Whole Hoagies

$2.25

without cheese

Fish Hoagie

Price may varies

Tuna Salad Hoagie

Price may varies

Chicken Salad Hoagie

Price may varies

Chicken Hoagie

$5.00

New Hot Italian Hoagie

$5.00

Pizza Bread

$3.00


Brand New Item

Philly Cheese Steak

$5.00


Dinnersall dinners come with small fry, 1/2 garlic, bread, & cole slaw

Chicken

$7.00

Chicken Tenders

$6.50

Shrimp

$6.00

Fish

$6.50


Spaghetti

Spaghetti

$4.50 - $3.50

plain

Spaghetti

$5.50 - $4.00

with meat sauce

Spaghetti

$5.50 - $4.00

with meat balls

Spaghetti

$6.00 - $4.50

with both


Kid's Meals

Kid's Meals

$3.00

2 chicken strips with fries


Sides

Garlic Bread

$1.50

Garlic Bread

$2.50

with cheese

Onion Rings

$2.00

Fried Mushrooms

$2.00

Cheese Sticks

$3.00

Jalapeno Poppers

$3.00

Hot Wings

$0.55

Cole Slaw

$0.75

Breadsticks

$2.50

Breadsticks

$3.75

with cheese

French Fries

$1.10 - $1.60

French Fries

$2.00 - $2.75

with cheese

Steak Fries

$1.50 - $2.00

Salad

$2.10 - $2.60

Italian Salad

$2.35 - $3.50

Pizza Sauce

$0.50

Garlic Butter

$0.50

Dressing

$0.50


DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.

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