RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.883
Energy (kCal)	260.9
Carbohydrates (g)	19.9922
Total fats (g)	15.6568
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1608
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0324
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1947
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.7572
Tocopherol, delta (mg)	0.0552
Arginine (g)	0.8192
Proline (g)	0.3466
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1140
Adjusted Protein (g)	0.0000
Cystine (g)	0.1146
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	8.9300
Copper, Cu (mg)	0.5274
Maltose (g)	0.0000
Zinc, Zn (mg)	2.1534
Total lipid (fat) (g)	15.6568
Vitamin K (phylloquinone) (g)	37.3820
Cholesterol (mg)	4.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0373
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	12.1800
Folate, total (g)	48.6200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	152.3600
Energy (kcal)	260.9000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0658
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1840
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.5454
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.1380
Lutein + zeaxanthin (g)	113.7000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3336
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)	53.0000
Fatty acids, total saturated 16:0 (g)	1.5957
Carbohydrate, by difference (g)	19.9922
Vitamin D (IU)	0.0000
Fructose (g)	0.0678
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.5564
Tyrosine (g)	0.2416
Potassium, K (mg)	319.8000
Fatty acids, total saturated 12:0 (g)	0.0428
Vitamin A, RAE (g)	14.0000
Serine (g)	0.3101
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3101
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)	0.1366
Histidine (g)	0.1658
Isoleucine (g)	0.2563
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.0959
Water (g)	3.2158
Fatty acids, total saturated 8:0 (g)	0.0112
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)	63.0200
Sodium, Na (mg)	253.7000
Iron, Fe (mg)	3.9610
Energy (kJ)	1091.5200
Ash (g)	3.2522
Caffeine (mg)	0.0000
Glycine (g)	0.3970
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)	6.2637
Fatty acids, total polyunsaturated (g)	6.4310
Vitamin E (alpha-tocopherol) (mg)	1.1036
Sucrose (g)	0.0546
Vitamin B-6 (mg)	0.1273
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0192
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2013
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)	0.2635
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)	0.4055
Folate, food (g)	48.6200
Fatty acids, total saturated 20:1 (g)	0.0353
Fatty acids, total monounsaturated (g)	5.7703
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)	5.0180
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.7317
Vitamin B-12 (g)	0.2200
Calcium, Ca (mg)	381.8200
Fatty acids, total saturated 10:0 (g)	0.0254
Galactose (g)	0.0090
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3093
Glutamic acid (g)	1.2501
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	7.8000
Leucine (g)	0.4560
Folate, DFE (g)	48.6200
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)	5.3400
Tryptophan (g)	0.1292
Threonine (g)	0.2410
Fatty acids, total polyunsaturated 18:1 c (g)	0.0427
Manganese, Mn (mg)	0.7365
Protein (g)	13.8830
Cryptoxanthin, beta (g)	0.4200
Fatty acids, total saturated 18:1 undifferentiated (g)	5.6630
Betaine (mg)	0.5880
Phosphorus, P (mg)	374.4800
Tocopherol, gamma (mg)	1.4652

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. Place a flour tortilla on a large plate or cutting board and spread with a thin layer of spaghetti sauce (you're favorite jarred brand or leftover). | 2. Season with oregano, garlic salt, Parmesian, pepper flakes, or whatever herbs you prefer. | 3. Add a thin layer of shredded Mozarella cheese. | 4. Layer your pizza toppings of choice. (I used pepperoni, thinly-sliced green peppers, and sliced black olives.). | 5. Add another thin layer of Mozarella. | 6. Place another tortilla on top. | 7. Melt butter, Parmesian, oregano, and garlic salt together in a | 8. microwavable dish. | 9. Brush the top tortilla with the herb butter and invert onto a grill (set to low heat) with the butter side down. Brush the other side and cover the grill. | 10. Flip the pizzadilla when the cheese is melted and the bottom tortilla is crisp. | 11. Once the other tortilla is crisp, remove from the grill and slice into quarters with a pizza cutter. | 12. An easy dipping sauce can be made by mixing spaghetti sauce with the leftover herb butter and heating. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour tortilla	2			-	-	-	-
spaghetti sauce	1	cup		-	-	-	-
pizza topping				-	-	-	-
mozzarella cheese	2	cups	shredded	-	-	-	-
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
oregano	2	tablespoons		15.9	4.1352	0.54	0.2568
garlic salt	1	tablespoon		-	-	-	-
red pepper flake	1	tablespoon	crushed	-	-	-	-

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

Cooking in progress....

Easy Pizzadillas