RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	98.682
Energy (kCal)	641.8767
Carbohydrates (g)	2.8659
Total fats (g)	23.7728
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3786
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2357
Fatty acids, total saturated 4:0 (g)	0.6150
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.9674
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0231
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0544
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.6442
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2138
Proline (g)	0.1436
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1122
Adjusted Protein (g)	0.0000
Cystine (g)	0.0947
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	84.7850
Copper, Cu (mg)	1.1521
Maltose (g)	0.0231
Zinc, Zn (mg)	4.9257
Total lipid (fat) (g)	23.7728
Vitamin K (phylloquinone) (g)	2.2533
Cholesterol (mg)	294.1667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	78.3200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1226.5833
Energy (kcal)	641.8767
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6710
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1317
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	2.8593
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1496
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2670
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	98.7967
Fatty acids, total saturated 16:0 (g)	6.8918
Carbohydrate, by difference (g)	2.8659
Vitamin D (IU)	15.7500
Fructose (g)	0.0231
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4026
Tyrosine (g)	0.1508
Potassium, K (mg)	1180.4567
Fatty acids, total saturated 12:0 (g)	0.2828
Vitamin A, RAE (g)	362.5000
Serine (g)	0.2633
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2264
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	2.2239
Histidine (g)	0.0957
Isoleucine (g)	0.2181
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.7338
Water (g)	428.6398
Fatty acids, total saturated 8:0 (g)	0.2092
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	14.2500
Sodium, Na (mg)	690.0467
Iron, Fe (mg)	7.2206
Energy (kJ)	2683.1800
Ash (g)	7.3729
Caffeine (mg)	0.0000
Glycine (g)	0.1363
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.6236
Fatty acids, total polyunsaturated (g)	1.5454
Vitamin E (alpha-tocopherol) (mg)	2.8442
Sucrose (g)	0.0231
Vitamin B-6 (mg)	0.5756
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1785
Vitamin D (D2 + D3) (g)	0.3750
Vitamin D3 (cholecalciferol) (g)	0.3750
Lysine (g)	0.2660
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0627
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5603
Folate, food (g)	78.3200
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	6.4521
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	315.4297
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	14.0907
Vitamin B-12 (g)	4.8630
Calcium, Ca (mg)	590.4933
Fatty acids, total saturated 10:0 (g)	0.4125
Galactose (g)	0.0231
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2323
Glutamic acid (g)	0.5115
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	361.0000
Leucine (g)	0.3353
Folate, DFE (g)	78.3200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0412
Threonine (g)	0.1482
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0036
Protein (g)	98.6820
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	5.4864
Betaine (mg)	0.0990
Phosphorus, P (mg)	889.2000
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat oven to 375 degrees F. | 2. Unroll dough and separate into 8 triangles along the perforated lines. (The dough is easiest to work with when cold straight out of the fridge.). | 3. Spread 1 teaspoon (may be less or omitted) of cream cheese on dough. | 4. Place two sausages on the wider end of the dough. | 5. Roll the dough loosely. Tuck the loose corners of the wider end. The ends of sausages will stick out but will be covered when the dough rises. Slightly bend into crescent shapes. | 6. Baste the top of the dough with egg whites. | 7. Bake on a non greased cookie sheet with atleast 3 inches from each other. | 8. Bake for 10-15 minutes until golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cocktail like hillshire farm beef lit	16			403.4667	0.0	89.76	2.2667
pillsbury crescent dinner	16	ounces	Refrigerated	403.4667	0.0	89.76	2.2667
egg white	1			17.16	0.2409	3.597	0.0561
cream cheese	5	tablespoons		221.25	2.625	5.325	21.45

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Easy Mini Sausage Croissant