RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	204.2366
Energy (kCal)	1267.5552
Carbohydrates (g)	20.0342
Total fats (g)	37.2013
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5914
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)	0.4715
Fatty acids, total saturated 4:0 (g)	1.1625
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	2.7629
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.1088
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)	2.5618
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8743
Proline (g)	2.2162
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.1879
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	175.6363
Copper, Cu (mg)	2.5295
Maltose (g)	0.0000
Zinc, Zn (mg)	13.9593
Total lipid (fat) (g)	37.2013
Vitamin K (phylloquinone) (g)	24.6067
Cholesterol (mg)	586.8344
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	222.9003
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3075.4687
Energy (kcal)	1267.5552
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7142
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5966
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.2085
Sugars, total (g)	14.0850
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	223.0520
Lutein + zeaxanthin (g)	1063.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2992
Vitamin B-12, added (g)	0.0000
Valine (g)	1.7506
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)	251.5937
Fatty acids, total saturated 16:0 (g)	8.6076
Carbohydrate, by difference (g)	20.0342
Vitamin D (IU)	24.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.6705
Tyrosine (g)	1.0811
Potassium, K (mg)	2762.3181
Fatty acids, total saturated 12:0 (g)	1.7392
Vitamin A, RAE (g)	537.0006
Serine (g)	1.8979
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.1266
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)	4.1626
Histidine (g)	0.6700
Isoleucine (g)	1.3236
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	13.4810
Water (g)	946.9955
Fatty acids, total saturated 8:0 (g)	0.8190
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)	805.5000
Sodium, Na (mg)	2006.1947
Iron, Fe (mg)	15.3872
Energy (kJ)	5295.6676
Ash (g)	20.2160
Caffeine (mg)	0.0000
Glycine (g)	0.2792
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)	1.1441
Fatty acids, total polyunsaturated (g)	2.8235
Vitamin E (alpha-tocopherol) (mg)	5.8383
Sucrose (g)	0.0000
Vitamin B-6 (mg)	2.5142
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.8595
Vitamin D (D2 + D3) (g)	0.6000
Vitamin D3 (cholecalciferol) (g)	0.6000
Lysine (g)	1.9952
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.8327
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)	1.4362
Folate, food (g)	222.9003
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	7.7752
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)	628.7847
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	23.6518
Vitamin B-12 (g)	11.6017
Calcium, Ca (mg)	1834.9891
Fatty acids, total saturated 10:0 (g)	2.9655
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.1127
Glutamic acid (g)	4.0915
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	54.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	459.5006
Leucine (g)	2.2850
Folate, DFE (g)	222.9003
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)	2.4920
Tryptophan (g)	0.3443
Threonine (g)	1.0810
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.3656
Protein (g)	204.2366
Cryptoxanthin, beta (g)	60.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	6.6668
Betaine (mg)	0.0000
Phosphorus, P (mg)	2222.4637
Tocopherol, gamma (mg)	0.0000

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. Preheat oven to 350 degrees F. | 2. Cut up the vegetables in large chunks. Toss with olive oil, salt & pepper, and spread evenly on a baking tray. | 3. Roast the vegetables in the oven for 10 to 15 minutes, or until just cooked. Remove from the oven and allow to cool. | 4. Dived the fococcia dough in half. Roll out one half of the dough into a large circle that will fit your largest baking tray, approx 18 inches. Score the daough with a fork to avoid bubbling and parbake for 5 minutes in the oven. Allow to cool. | 5. Once the vegetables have cooled, put them in a large mixing bowl with the cheeses, and mix gently. | 6. Spread the vegetable/ cheese mix evenly on the parbaked fococcia round. Add a little extra cheese to the top. Egg wash the edge. | 7. Roll out the other half of the dough into a circle a little larger than the base. Cover the vegetables so that a little hangs over the edge. Roll up the edge of the top dough to the edge of the bottom. | 8. Egg Wash the top. Sprinkle with mixed herbs and poppyseeds. Place olives around the edge of the calzone for decoration. | 9. Bake for 25-30 minutes, or until nice and golden brown. Allow to cool. | 10. Slice between the olives and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread dough	2	lbs		806.9352	0.0	179.5204	4.5333
red pepper	1	cup	roasted	60.0	13.215	2.805	0.66
sun tomato	1/2	cup	sun-dried	806.9352	0.0	179.5204	4.5333
zucchini	2			4.62	0.6842	0.5962	0.08800000000000001
eggplant	2			-	-	-	-
mushroom	2			-	-	-	-
artichoke heart	1	cup		806.9352	0.0	179.5204	4.5333
feta cheese	1	cup		396.0	6.135	21.315	31.92
cheddar cheese	1	cup		-	-	-	-
olive oil				-	-	-	-
kalamata olive	10 -12			806.9352	0.0	179.5204	4.5333
herb			dried	-	-	-	-
poppy seed				-	-	-	-
egg wash				806.9352	0.0	179.5204	4.5333

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

Cooking in progress....

Roast Vegetable Calzone