RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	27.5113
Energy (kCal)	367.787
Carbohydrates (g)	4.4322
Total fats (g)	26.2132
Fatty acids, total saturated 20:0 (g)	0.0229
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1293
Fatty acids, total polyunsaturated 17:1 (g)	0.0325
Fatty acids, total trans-monoenoic (g)	0.2877
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2777
Fatty acids, total saturated 4:0 (g)	0.2974
Fatty acids, total trans (g)	0.3637
Riboflavin (mg)	0.6880
Tocopherol, beta (mg)	0.0251
Lactose (g)	0.0119
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0129
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0003
Fatty acids, total saturated 18:0 (g)	2.4964
Tocopherol, delta (mg)	0.0702
Arginine (g)	1.4399
Proline (g)	2.0703
Fatty acids, total polyunsaturated 18:1 t (g)	0.2514
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4045
Adjusted Protein (g)	0.0000
Cystine (g)	0.4262
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	51.5618
Copper, Cu (mg)	0.1260
Maltose (g)	0.0119
Zinc, Zn (mg)	3.5404
Total lipid (fat) (g)	26.2132
Vitamin K (phylloquinone) (g)	2.9237
Cholesterol (mg)	592.8100
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0022
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0791
Menaquinone-4 (g)	2.0790
Phytosterols (mg)	1.1820
Folate, total (g)	76.7440
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0326
Vitamin A, IU (IU)	1312.2555
Energy (kcal)	367.7870
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6059
Fatty acids, total saturated 14:1 (g)	0.1093
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7538
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0019
Sugars, total (g)	0.9013
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1178
Vitamin C, total ascorbic acid (mg)	0.0291
Lutein + zeaxanthin (g)	696.8410
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0774
Vitamin B-12, added (g)	0.0000
Valine (g)	1.8566
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0007
Magnesium, Mg (mg)	28.8600
Fatty acids, total saturated 16:0 (g)	6.7341
Carbohydrate, by difference (g)	4.4322
Vitamin D (IU)	120.4600
Fructose (g)	0.0193
Fluoride, F (g)	1.4933
Aspartic acid (g)	2.2779
Tyrosine (g)	1.2919
Potassium, K (mg)	236.1150
Fatty acids, total saturated 12:0 (g)	0.3162
Vitamin A, RAE (g)	336.6405
Serine (g)	1.8531
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4476
Fatty acids, total trans-polyenoic 22:4 (g)	0.0153
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0045
Fatty acids, total saturated 22:0 (g)	0.0155
Fatty acids, total saturated 14:0 (g)	1.2069
Histidine (g)	0.8150
Isoleucine (g)	1.4124
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0651
Niacin (mg)	0.1365
Water (g)	103.6154
Fatty acids, total saturated 8:0 (g)	0.1325
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0206
Carotene, beta (g)	43.4150
Sodium, Na (mg)	342.4950
Iron, Fe (mg)	2.4953
Energy (kJ)	1539.6955
Ash (g)	3.0872
Caffeine (mg)	0.0000
Glycine (g)	0.7261
Fatty acids, total trans-polyenoic (g)	0.0760
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0127
Fatty acids, total saturated 18:2 undifferentiated (g)	2.5597
Fatty acids, total polyunsaturated (g)	3.1363
Vitamin E (alpha-tocopherol) (mg)	1.7251
Sucrose (g)	0.0439
Vitamin B-6 (mg)	0.2869
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2049
Vitamin D (D2 + D3) (g)	2.9530
Vitamin D3 (cholecalciferol) (g)	2.9530
Lysine (g)	2.1718
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0363
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.5600
Starch (g)	0.0000
Pantothenic acid (mg)	2.2187
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)	0.1108
Fatty acids, total trans-polyenoic 18:3i (g)	0.0007
Thiamin (mg)	0.0827
Folate, food (g)	76.7440
Fatty acids, total saturated 20:1 (g)	0.0614
Fatty acids, total monounsaturated (g)	8.8365
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.7732
Fatty acids, total polyunsaturated 16:1 t (g)	0.0367
Fatty acids, total polyunsaturated 17:0 (g)	0.0931
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1170
Choline, total (mg)	440.6031
Fatty acids, total polyunsaturated 16:1 c (g)	0.3508
Fatty acids, total saturated (g)	12.0168
Vitamin B-12 (g)	2.3335
Calcium, Ca (mg)	468.2490
Fatty acids, total saturated 10:0 (g)	0.2950
Galactose (g)	0.0136
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.2427
Glutamic acid (g)	4.3995
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0020
Carotene, alpha (g)	6.9280
Vitamin E, added (mg)	0.0000
Retinol (g)	332.5600
Leucine (g)	2.4841
Folate, DFE (g)	76.7440
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0750
Fiber, total dietary (g)	0.4410
Tryptophan (g)	0.3562
Threonine (g)	1.0926
Fatty acids, total polyunsaturated 18:1 c (g)	5.4988
Manganese, Mn (mg)	0.2086
Protein (g)	27.5113
Cryptoxanthin, beta (g)	15.5575
Fatty acids, total saturated 18:1 undifferentiated (g)	8.0005
Betaine (mg)	0.8480
Phosphorus, P (mg)	545.1315
Tocopherol, gamma (mg)	0.8246

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°F. | 2. Lightly butter 13x9-inch pan and spray with cooking spray. | 3. Unroll 1 can of dough into 1 large rectangle; place in buttered pan. | 4. Press in bottom and 3/4-inch up sides of pan to form crust, firmly pressing perforations to seal. | 5. Layer all meats and cheese in order listed over dough. | 6. In a small bowl, beat 2 eggs, the garlic powder & freshly ground pepper with wire whisk until well blended. | 7. Pour over meat and cheese layers. | 8. Layer roasted peppers and olives over top. | 9. Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal. | 10. Place over top of layered ingredients. | 11. Pinch edges to seal. | 12. Brush beaten egg yolk over dough. | 13. Cover with foil. | 14. Bake for 30 minutes. | 15. Remove foil; bake an additional 15-20 minutes or until deep golden brown. | 16. Cool 15 mintes before serving. | 17. Cut into squares. | 18. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pillsbury crescent dinner	2	cans	Refrigerated	-	-	-	-
salami hard pepper	1/4		sliced used	-	-	-	-
swiss cheese	1/4		sliced	129.69	0.4752	8.8968	10.2267
pepperoni	1/4		sliced	-	-	-	-
american cheese	1/4		sliced used	7.77	0.6142	1.1917	0.0525
ham	1/4		sliced cured cooked cured	-	-	-	-
provolone cheese	1/4		sliced	24.57	0.1498	1.7906	1.8634
egg	2			143.0	0.72	12.56	9.51
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
pepper	1	jar	roasted drained sweet	-	-	-	-
olive	1	can	sliced drained ripe	-	-	-	-
egg yolk	1		beaten	54.74	0.6103	2.6962	4.5118

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

Cooking in progress....

Italian Antipasto Squares