The Dagwood Muffuletta Torte
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 350.2567 |
| Energy (kCal) | 3451.0146 |
| Carbohydrates (g) | 77.8326 |
| Total fats (g) | 191.4882 |
-
Cuisine
European >> Italian >> Italian
-
Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Cut 1 bread loaf in half crosswise. Roll onto a lightly-floured surface into a 10-inch circle. Cover, and set aside. | 2. Press together remaining 1 and 1/2 dough loaves, and roll out onto a lightly floured surface into a 12- inch circle. Fit dough into a 9" springform pan, allowing edges to overhang. | 3. Press spinach and red pepper strips between layers of paper towels, and set aside. | 4. In a nonstick sauté pan with a bit of oil, saute mushrooms for about 8 minutes; drain. | 5. Layer half of salami, mushrooms, and olives in dough-lined pan; top with half of cheese slices. | 6. Layer with half of the ham, spinach, pepper strips, remaining salami, remaining ham, and then artichokes. Top with remaining cheese slices. | 7. Stir together egg and water. Brush on overhanging pastry edges. | 8. Top torte with remaining pastry round. Fold overhanging edges over top pastry, crimping as necessary, and press to seal. Brush top with remaining egg mixture. | 9. Bake at 350 on bottom oven rack 30 minutes. Remove from oven, and cover with aluminum foil, if necessary, to prevent excessive browning. | 10. Bake 15 to 20 more minutes. Cool in pan on a wire rack. Remove sides of pan, and cut into wedges. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| bread dough | 32 | ounces | thawed | 806.9333 | 0.0 | 179.52 | 4.5333 |
| spinach | 20 | ounces | chopped thawed drained frozen | 124.7378 | 22.1126 | 12.4738 | 1.7009999999999998 |
| artichoke heart | 1 | jar | drained chopped | 806.9333 | 0.0 | 179.52 | 4.5333 |
| red pepper | 1 | jar | marinated roasted drained | - | - | - | - |
| olive | 6 | ounces | pitted drained ripe | 399.7278 | 15.6489 | 20.0714 | 28.066 |
| mushroom | 1 | lb | sliced | 154.2216 | 30.799 | 10.1605 | 2.2226 |
| salami | 8 | ounces | sliced | 591.948 | 4.3092 | 28.5768 | 50.3496 |
| provolone cheese | 8 | ounces | sliced | 796.068 | 4.8535 | 58.0154 | 60.3742 |
| ham | 8 | ounces | cooked sliced | 555.66 | 0.0 | 39.5312 | 42.7972 |
| egg | 1 | tbsp | 21.7181 | 0.1094 | 1.9076 | 1.4443 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.