RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	54.9356
Energy (kCal)	547.5033
Carbohydrates (g)	4.4696
Total fats (g)	34.1836
Fatty acids, total saturated 20:0 (g)	0.0073
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3056
Fatty acids, total polyunsaturated 17:1 (g)	0.0102
Fatty acids, total trans-monoenoic (g)	0.1308
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1255
Fatty acids, total saturated 4:0 (g)	0.6140
Fatty acids, total trans (g)	0.1629
Riboflavin (mg)	0.5099
Tocopherol, beta (mg)	0.0033
Lactose (g)	0.0018
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0302
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0002
Fatty acids, total saturated 18:0 (g)	3.1766
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3403
Proline (g)	0.6793
Fatty acids, total polyunsaturated 18:1 t (g)	0.1142
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0708
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	44.8150
Copper, Cu (mg)	0.6974
Maltose (g)	0.0012
Zinc, Zn (mg)	3.6133
Total lipid (fat) (g)	34.1836
Vitamin K (phylloquinone) (g)	1.9202
Cholesterol (mg)	183.6283
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0206
Menaquinone-4 (g)	1.0395
Phytosterols (mg)	0.2750
Folate, total (g)	50.0000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0053
Vitamin A, IU (IU)	1025.7717
Energy (kcal)	547.5033
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6186
Fatty acids, total saturated 14:1 (g)	0.0490
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1559
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	2.1048
Folic acid (g)	0.0500
Tocotrienol, alpha (mg)	0.0214
Vitamin C, total ascorbic acid (mg)	0.8550
Lutein + zeaxanthin (g)	1.3200
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0748
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4346
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0003
Magnesium, Mg (mg)	63.2533
Fatty acids, total saturated 16:0 (g)	7.7509
Carbohydrate, by difference (g)	4.4696
Vitamin D (IU)	13.6250
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.3808
Tyrosine (g)	0.3242
Potassium, K (mg)	701.4633
Fatty acids, total saturated 12:0 (g)	4.9915
Vitamin A, RAE (g)	298.7700
Serine (g)	0.3402
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3415
Fatty acids, total trans-polyenoic 22:4 (g)	0.0012
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0015
Fatty acids, total saturated 22:0 (g)	0.0023
Fatty acids, total saturated 14:0 (g)	4.1112
Histidine (g)	0.2084
Isoleucine (g)	0.3106
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0266
Niacin (mg)	3.3460
Water (g)	237.0838
Fatty acids, total saturated 8:0 (g)	0.9530
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0012
Carotene, beta (g)	22.1150
Sodium, Na (mg)	460.1133
Iron, Fe (mg)	4.5655
Energy (kJ)	2289.9250
Ash (g)	4.9952
Caffeine (mg)	0.0000
Glycine (g)	0.1396
Fatty acids, total trans-polyenoic (g)	0.0320
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0003
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7772
Fatty acids, total polyunsaturated (g)	1.3750
Vitamin E (alpha-tocopherol) (mg)	1.6965
Sucrose (g)	0.0020
Vitamin B-6 (mg)	0.3229
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2963
Vitamin D (D2 + D3) (g)	0.3250
Vitamin D3 (cholecalciferol) (g)	0.3250
Lysine (g)	0.4938
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0058
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1650
Starch (g)	0.0000
Pantothenic acid (mg)	0.1423
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)	0.0503
Fatty acids, total trans-polyenoic 18:3i (g)	0.0003
Thiamin (mg)	0.2959
Folate, food (g)	49.9500
Fatty acids, total saturated 20:1 (g)	0.0099
Fatty acids, total monounsaturated (g)	6.9306
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1211
Fatty acids, total polyunsaturated 16:1 t (g)	0.0168
Fatty acids, total polyunsaturated 17:0 (g)	0.0312
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	166.3383
Fatty acids, total polyunsaturated 16:1 c (g)	0.0764
Fatty acids, total saturated (g)	23.5341
Vitamin B-12 (g)	3.0204
Calcium, Ca (mg)	467.9917
Fatty acids, total saturated 10:0 (g)	1.0418
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2133
Glutamic acid (g)	1.2453
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.1650
Vitamin E, added (mg)	0.0000
Retinol (g)	296.6950
Leucine (g)	0.5915
Folate, DFE (g)	50.0250
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0315
Fiber, total dietary (g)	0.6625
Tryptophan (g)	0.0819
Threonine (g)	0.2198
Fatty acids, total polyunsaturated 18:1 c (g)	1.0509
Manganese, Mn (mg)	0.3965
Protein (g)	54.9356
Cryptoxanthin, beta (g)	0.3300
Fatty acids, total saturated 18:1 undifferentiated (g)	6.0067
Betaine (mg)	0.0990
Phosphorus, P (mg)	599.6350
Tocopherol, gamma (mg)	0.0116

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 375f degrees. | 2. Unroll crescent roll dough on a lightly floured surface; pinch together perferations. | 3. Roll dough to about 12 x 12 inch square. | 4. Stir together the rest of the ingredients until well blended, taste and add more mustard and hot sauce if desired. | 5. Spread filling mixture over the rolled out dough, leaving half an inch clear on all sides. Roll dough with filling, jelly roll style, tucking in sides and sealing the end with a little water. | 6. Chill in frige for about 15 minutes. | 7. Cut into half inch slices, thicker if you wish. Place an inch apart on a veggie sprayed non stick baking sheet. Bake 10 to 15 minutes or until golden. | 8. Best served warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
crescent dinner	1	can	refrigerated	201.7333	0.0	44.88	1.1333
ham steak	8	ounces	diced	201.7333	0.0	44.88	1.1333
cream cheese	1/4	cup		177.0	2.1	4.26	17.16
cream	2	tablespoons	sour used	99.0	1.995	1.089	10.404000000000002
grainy mustard	1	teaspoon		201.7333	0.0	44.88	1.1333
swiss cheese	2	tablespoons	grated	64.845	0.2376	4.4484	5.1133
dill pickle relish	1	tablespoon		201.7333	0.0	44.88	1.1333
sauce	1/2	teaspoon		4.925	0.13699999999999998	0.2582	0.373

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

Cooking in progress....

Ham & Swiss Pinwheels