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Pizza Torte

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.9747
Energy (kCal)573.06
Carbohydrates (g)29.2329
Total fats (g)38.0385
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325°F Stir butter into breadcrumbs; press onto bottom of 9x3 inch springform pan. Bake until browned around edges, about 10 minutes; cool on rack. At medium speed beat cream cheese and ricotta until smooth. Beat in eggs, then flour. Stir in chopped pepperoni, sun-dried tomatoes, pizza seasoning, and salt. Pour over crust. Bake 1 hour or until set. Spread pizza sauce on hot torte; sprinkle with mozzarella cheese. Top with pepperoni slices. Bake 10 to 15 minutes until cheese is melted. Cool on rack. Run knife around edge to loosen; remove side of pan. Slice into thin wedges and serve immediately. Refrigerate any leftovers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3 tablespoons melted 256.5 11.7855 8.0145 21.6
    italian breadcrumb 1 cup seasoned - - - -
    cream cheese 2 packages - - - -
    milk ricotta cheese 1 container - - - -
    egg 3 214.5 1.08 18.84 14.265
    purpose flour 3 tablespoons - - - -
    pepperoni 1/2 cup chopped - - - -
    sun tomato oil 1/2 cup drained sun-dried chopped packed - - - -
    pizza seasoning 1/2 teaspoon - - - -
    salt 1/2 teaspoon - - - -
    pizza sauce 3/4 cup 102.06 16.3674 4.1202 2.1735
    mozzarella cheese 1/2 cup shredded - - - -

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



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