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Calzone

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1592.3355
Energy (kCal)40883.008
Carbohydrates (g)8641.0769
Total fats (g)304.2998
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. mix yeast and apple conc with 1 tbsp warm water. | 2. mix flours and make a well in the centre. Into it put the oil, salt, yeast and water. Knead to form a soft dough. | 3. rest for 15 minutes. | 4. Preheat oven to 200C/400F. | 5. divide dough in four and roll into a 8 inch circle. spread 1 tbsp tomato sauce on the dough and sprinkle with 1/2 parsley. arrange the mushrooms, spinach and artichoke on one side of the pizza. | 6. Mix the ricotta with the egg and spoon 1/4 over the fillings. Fold over and crimp the edges to seal. | 7. Repeat for the other three dough balls. | 8. Bake for 15 - 20 minutes, best served hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yeast 10 g 18.5 2.042 2.388 0.09
    apple juice concentrate 2 drops - - - -
    plain flour 100 - - - -
    wheat flour 100 40800.0 8636.4 1585.2 300.0
    extra virgin olive oil 2 teaspoons - - - -
    salt 1/2 teaspoon - - - -
    pasta sauce 4 tablespoons - - - -
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    artichoke heart 2 quartered - - - -
    mushroom 2 sliced - - - -
    water 125 0.0 0.0 0.0 0.0
    baby spinach 40 g 9.2 1.452 1.1440000000000001 0.156
    ricotta cheese 2 tablespoons 53.94 0.9424 3.4906 4.0238
    egg 1 lightly - - - -

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



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