RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	21.8209
Energy (kCal)	330.546
Carbohydrates (g)	26.7987
Total fats (g)	16.55
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1451
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0648
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1813
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.8631
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8065
Proline (g)	0.3089
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0110
Adjusted Protein (g)	0.0000
Cystine (g)	0.1143
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.5454
Copper, Cu (mg)	0.5546
Maltose (g)	0.0000
Zinc, Zn (mg)	2.6467
Total lipid (fat) (g)	16.5500
Vitamin K (phylloquinone) (g)	7.6902
Cholesterol (mg)	8.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0070
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.2320
Folate, total (g)	40.1820
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	105.6620
Energy (kcal)	330.5460
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0915
Fatty acids, total saturated 14:1 (g)	0.0007
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1808
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.6294
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0391
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	20.8840
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3237
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)	52.6660
Fatty acids, total saturated 16:0 (g)	1.8333
Carbohydrate, by difference (g)	26.7987
Vitamin D (IU)	0.0000
Fructose (g)	0.0106
Fluoride, F (g)	1.5732
Aspartic acid (g)	0.5609
Tyrosine (g)	0.2460
Potassium, K (mg)	425.3340
Fatty acids, total saturated 12:0 (g)	0.0603
Vitamin A, RAE (g)	18.1420
Serine (g)	0.3101
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3037
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)	0.2382
Histidine (g)	0.1645
Isoleucine (g)	0.2466
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.9101
Water (g)	4.9132
Fatty acids, total saturated 8:0 (g)	0.0271
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)	19.4600
Sodium, Na (mg)	483.1200
Iron, Fe (mg)	3.1997
Energy (kJ)	1383.0000
Ash (g)	4.2665
Caffeine (mg)	0.0000
Glycine (g)	0.3863
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)	6.2733
Fatty acids, total polyunsaturated (g)	6.4320
Vitamin E (alpha-tocopherol) (mg)	0.0638
Sucrose (g)	0.0009
Vitamin B-6 (mg)	0.0981
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0390
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1825
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0070
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.9200
Starch (g)	0.0000
Pantothenic acid (mg)	0.2726
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)	0.4099
Folate, food (g)	40.1820
Fatty acids, total saturated 20:1 (g)	0.0505
Fatty acids, total monounsaturated (g)	6.0505
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)	6.6798
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.3246
Vitamin B-12 (g)	0.4400
Calcium, Ca (mg)	466.3780
Fatty acids, total saturated 10:0 (g)	0.0521
Galactose (g)	0.0069
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3076
Glutamic acid (g)	1.2566
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.5520
Vitamin E, added (mg)	0.0000
Retinol (g)	15.6000
Leucine (g)	0.4558
Folate, DFE (g)	40.1820
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)	3.9538
Tryptophan (g)	0.1197
Threonine (g)	0.2329
Fatty acids, total polyunsaturated 18:1 c (g)	0.0298
Manganese, Mn (mg)	1.0237
Protein (g)	21.8209
Cryptoxanthin, beta (g)	1.1500
Fatty acids, total saturated 18:1 undifferentiated (g)	5.9013
Betaine (mg)	0.4094
Phosphorus, P (mg)	512.8680
Tocopherol, gamma (mg)	0.3018

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a warm oven, let dough rise until double. | 2. Combine cheeses and pepper and set mixture aside. | 3. Roll dough into a 10 x 16 inch square. | 4. Spread melted butter over entire surface of the dough square. | 5. Sprinkle the cheese/pepper mixture over prepared dough and roll up beginning at the 16 inch side. | 6. Fold ends under and place on greased cookie sheet with seam side down. | 7. With a sharp knife cut about 3-4 slants diagonally across the top. | 8. Plcae in a warm oven and let rise until double again. | 9. Heat oven to 375°F and bake for 20-25 minutes or until golden brown and loaf sounds hollow when tapped. | 10. Slice and enjoy! | 11. Many people enjoy dipping this bread in red sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mozzarella cheese	1	cup	shredded	-	-	-	-
cheddar cheese	1	cup	shredded	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
black pepper	2	teaspoons	coarse	11.546	2.9417	0.4779	0.15
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
bread dough	1 1/2	1/2	defrosted	-	-	-	-

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

Cooking in progress....

Italian Cheese Bread