RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	58.6885
Energy (kCal)	2277.5907
Carbohydrates (g)	123.739
Total fats (g)	171.2605
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	7.3295
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0245
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	1.3218
Tocopherol, beta (mg)	0.0050
Lactose (g)	1.5150
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	12.9620
Tocopherol, delta (mg)	0.0438
Arginine (g)	3.0711
Proline (g)	4.0321
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.7895
Adjusted Protein (g)	0.0000
Cystine (g)	0.8822
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	133.1980
Copper, Cu (mg)	0.5474
Maltose (g)	0.0000
Zinc, Zn (mg)	6.3151
Total lipid (fat) (g)	171.2605
Vitamin K (phylloquinone) (g)	49.8205
Cholesterol (mg)	361.3653
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0273
Menaquinone-4 (g)	0.3000
Phytosterols (mg)	15.0450
Folate, total (g)	196.6487
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	348.1650
Energy (kcal)	2277.5907
Fatty acids, total saturated 16:1 undifferentiated (g)	3.6710
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.3241
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.9909
Folic acid (g)	112.7000
Tocotrienol, alpha (mg)	0.0620
Vitamin C, total ascorbic acid (mg)	10.4904
Lutein + zeaxanthin (g)	378.6750
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	2.5781
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)	92.0015
Fatty acids, total saturated 16:0 (g)	26.3018
Carbohydrate, by difference (g)	123.7390
Vitamin D (IU)	41.6000
Fructose (g)	1.0490
Fluoride, F (g)	1.4300
Aspartic acid (g)	4.2582
Tyrosine (g)	1.7448
Potassium, K (mg)	969.9950
Fatty acids, total saturated 12:0 (g)	0.1629
Vitamin A, RAE (g)	95.0750
Serine (g)	2.6979
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.3966
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	1.4746
Histidine (g)	1.5156
Isoleucine (g)	2.2553
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	16.9075
Water (g)	269.9286
Fatty acids, total saturated 8:0 (g)	0.0245
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	18.0050
Sodium, Na (mg)	2365.2071
Iron, Fe (mg)	10.6502
Energy (kJ)	9530.4677
Ash (g)	9.7025
Caffeine (mg)	0.0000
Glycine (g)	2.8490
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	57.1631
Fatty acids, total polyunsaturated (g)	64.6466
Vitamin E (alpha-tocopherol) (mg)	2.1834
Sucrose (g)	0.8056
Vitamin B-6 (mg)	0.9345
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0225
Vitamin D (D2 + D3) (g)	1.0300
Vitamin D3 (cholecalciferol) (g)	1.0300
Lysine (g)	3.3829
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.1473
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	2.1528
Folate, food (g)	83.9487
Fatty acids, total saturated 20:1 (g)	0.1973
Fatty acids, total monounsaturated (g)	56.2449
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	171.7445
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	41.2193
Vitamin B-12 (g)	2.6438
Calcium, Ca (mg)	169.5784
Fatty acids, total saturated 10:0 (g)	0.2070
Galactose (g)	0.0022
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	2.7899
Glutamic acid (g)	12.1250
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.3000
Vitamin E, added (mg)	0.0000
Retinol (g)	93.5000
Leucine (g)	4.0919
Folate, DFE (g)	275.0487
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	5.6725
Tryptophan (g)	0.5789
Threonine (g)	2.1018
Fatty acids, total polyunsaturated 18:1 c (g)	1.7047
Manganese, Mn (mg)	1.5375
Protein (g)	58.6885
Cryptoxanthin, beta (g)	4.6050
Fatty acids, total saturated 18:1 undifferentiated (g)	52.3875
Betaine (mg)	0.5570
Phosphorus, P (mg)	618.6710
Tocopherol, gamma (mg)	0.6163

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. Lightly grease a large baking sheet. | 2. Combine the breadcrumbs and milk in a small bowl. Let stand until milk is absorbed, about 5 minute. | 3. Transfer to a food processor. | 4. Add the sausage, onion, 1 egg, garlic, and oregano; pulse until blended and season with salt and pepper. | 5. Unfold the pastry sheet on a floured work surface and roll out into a 12x10-inch rectangle. | 6. Cut the pastry crosswise into three 10x4-inch strips and brush each strip with the beaten egg. | 7. Spoon 1/3 of the sausage mixture in a narrow strip lengthwise down the center of each pastry strip. | 8. Fold the long sides in, covering the filling and overlapping slightly in the center. | 9. Press the seam down slightly to seal. | 10. Arrange rolls seam side down on the prepared baking sheet. | 11. Cover and chill until rolls are firm, and least 10 min and up to 1 hour. | 12. Preheat the oven to 425ºF while the rolls are chilling. | 13. Cut the firm rolls crosswise into 8 pieces. | 14. Separate pieces on the baking sheet and brush with some of the remaining beaten egg. | 15. Bake rolls until puffed and golden, about 20 minutes. | 16. Serve warm with marinara sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
breadcrumb	1/4	cup		-	-	-	-
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
italian sausage	1/2	lb	sweet	784.7157	1.4742	32.3185	71.0553
onion	1/2		chopped	32.0	7.472	0.88	0.08
egg	1			71.5	0.36	6.28	4.755
garlic clove	1		minced	-	-	-	-
oregano	1 1/2	1/2	dried	3.975	1.0338	0.135	0.0642
puff pastry	1	sheet	frozen	1367.1	111.965	18.13	94.325
egg	1		beaten	71.5	0.36	6.28	4.755

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

Cooking in progress....

Italian Sausage Rolls