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Broccoli and Cheese Calzones

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)138.8459
Energy (kCal)1036.8376
Carbohydrates (g)35.6228
Total fats (g)35.6286
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 425. In a med bowl, mix the broccoli, green onions, ricotta, gorgonzola, parmesan and fontina. Season to taste with salt and pepper. | 2. Sprinkle a large baking sheet with flour. Unfold the dough and gently stretch and/or roll the dough to an 11-inch square; cut the dough in half diagonally, forming 2 triangles. Place half of the filling in the center of each traingle. Fold one side of each triangle over the filling, forming 2 triangle calzones. Press the edges of the dough to seal. Cut 3 slits in the top of each to allow steam to escape. | 3. Bake the calzones for about 15 minutes, until golden brown. Serve hot with marinara poured on top or on the side to dip. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    broccoli 1 package thawed drained squeezed chopped frozen - - - -
    pizza dough 1 refrigerated 403.4676 0.0 89.7602 2.2667
    green onion 3 chopped 57.51 12.2262 2.0661 1.0011
    part ricotta cheese 1/2 cup part-skim 171.12 6.3736 14.1236 9.8084
    gorgonzola 1/2 cup crumbled 403.4676 0.0 89.7602 2.2667
    fontina cheese 1/2 cup grated 256.74 1.023 16.896 20.5524
    parmesan cheese 1/2 cup 148.0 16.0 16.0 2.0
    salt black pepper ground 403.4676 0.0 89.7602 2.2667
    flour - - - -
    marinara sauce 2 cups roasted - - - -

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



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