RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	21.6752
Energy (kCal)	433.954
Carbohydrates (g)	9.554
Total fats (g)	34.4042
Fatty acids, total saturated 20:0 (g)	0.0574
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2656
Fatty acids, total polyunsaturated 17:1 (g)	0.0229
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)	0.7138
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	1.5211
Tocopherol, beta (mg)	0.0198
Lactose (g)	0.0000
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)	2.2576
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.1937
Proline (g)	1.5778
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.2588
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	35.0112
Copper, Cu (mg)	0.0936
Maltose (g)	0.0960
Zinc, Zn (mg)	2.3352
Total lipid (fat) (g)	34.4042
Vitamin K (phylloquinone) (g)	9.6410
Cholesterol (mg)	249.2400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	29.8350
Folate, total (g)	265.5400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	821.8000
Energy (kcal)	433.9540
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9296
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5384
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.8074
Folic acid (g)	179.5800
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2871
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)	35.1800
Fatty acids, total saturated 16:0 (g)	7.6703
Carbohydrate, by difference (g)	9.5540
Vitamin D (IU)	53.4000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.8983
Tyrosine (g)	0.9799
Potassium, K (mg)	325.4190
Fatty acids, total saturated 12:0 (g)	0.1959
Vitamin A, RAE (g)	228.8000
Serine (g)	1.1985
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0294
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)	0.0194
Fatty acids, total saturated 14:0 (g)	1.7079
Histidine (g)	0.7237
Isoleucine (g)	1.0659
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	7.8165
Water (g)	366.3904
Fatty acids, total saturated 8:0 (g)	0.1496
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)	40.9200
Sodium, Na (mg)	383.0120
Iron, Fe (mg)	1.6663
Energy (kJ)	1816.0410
Ash (g)	2.7951
Caffeine (mg)	0.0000
Glycine (g)	0.5818
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)	2.4339
Fatty acids, total polyunsaturated (g)	2.8535
Vitamin E (alpha-tocopherol) (mg)	2.5986
Sucrose (g)	4.1916
Vitamin B-6 (mg)	0.1383
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1153
Vitamin D (D2 + D3) (g)	1.2480
Vitamin D3 (cholecalciferol) (g)	1.2480
Lysine (g)	2.1151
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)	1.3066
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)	1.4386
Folate, food (g)	85.9600
Fatty acids, total saturated 20:1 (g)	0.0555
Fatty acids, total monounsaturated (g)	16.1762
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)	0.0140
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	172.5465
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	13.7129
Vitamin B-12 (g)	0.8966
Calcium, Ca (mg)	312.5770
Fatty acids, total saturated 10:0 (g)	0.2870
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.9863
Glutamic acid (g)	3.8695
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	225.0800
Leucine (g)	2.0570
Folate, DFE (g)	391.2400
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)	0.3900
Tryptophan (g)	0.2385
Threonine (g)	0.9191
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0373
Protein (g)	21.6752
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	14.8881
Betaine (mg)	0.1635
Phosphorus, P (mg)	301.1600
Tocopherol, gamma (mg)	0.3620

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 30 minutes, Preparation Time - 60 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled. | 2. To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill. | 3. Preheat oven to 375 degrees F (190 degrees C). | 4. When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet. | 5. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	1	(		11.1	1.2252	1.4328	0.054000000000000006
water	1	cup		0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
salt	1	teaspoon		-	-	-	-
purpose flour	2 1/2	cups	divided	-	-	-	-
olive oil	1	teaspoon		119.34	0.0	0.0	13.5
ricotta cheese	1/2	cup		215.76	3.7696	13.9624	16.0952
cheddar cheese	1 1/2	cups	shredded	-	-	-	-
pepperoni	1/2	cup	diced	-	-	-	-
mushroom	1/2	cup	sliced	-	-	-	-
basil leaf	1	tablespoon		-	-	-	-
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....

Real Italian Calzones