RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	109.8906
Energy (kCal)	760.8274
Carbohydrates (g)	20.2901
Total fats (g)	24.898
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2718
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3297
Fatty acids, total saturated 4:0 (g)	0.2241
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	1.1571
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0579
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)	2.0374
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.2126
Proline (g)	1.1060
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.3370
Adjusted Protein (g)	0.0000
Cystine (g)	0.2325
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	97.2040
Copper, Cu (mg)	1.5031
Maltose (g)	0.0000
Zinc, Zn (mg)	7.3489
Total lipid (fat) (g)	24.8980
Vitamin K (phylloquinone) (g)	2.0533
Cholesterol (mg)	446.6972
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	24.0000
Folate, total (g)	149.0337
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	983.3947
Energy (kcal)	760.8274
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4961
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4785
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	7.1378
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0940
Vitamin C, total ascorbic acid (mg)	11.8400
Lutein + zeaxanthin (g)	257.9000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1786
Vitamin B-12, added (g)	0.0000
Valine (g)	1.1370
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)	138.0314
Fatty acids, total saturated 16:0 (g)	5.4793
Carbohydrate, by difference (g)	20.2901
Vitamin D (IU)	48.0875
Fructose (g)	2.0640
Fluoride, F (g)	2.3100
Aspartic acid (g)	1.5427
Tyrosine (g)	0.8209
Potassium, K (mg)	1525.5913
Fatty acids, total saturated 12:0 (g)	0.1657
Vitamin A, RAE (g)	284.3384
Serine (g)	1.0427
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8885
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	1.1729
Histidine (g)	0.5113
Isoleucine (g)	0.8522
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	6.4415
Water (g)	569.4820
Fatty acids, total saturated 8:0 (g)	0.0854
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	26.5750
Sodium, Na (mg)	915.5220
Iron, Fe (mg)	8.2302
Energy (kJ)	3179.7490
Ash (g)	9.4310
Caffeine (mg)	0.0000
Glycine (g)	0.5760
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	4.4414
Fatty acids, total polyunsaturated (g)	5.4146
Vitamin E (alpha-tocopherol) (mg)	2.9081
Sucrose (g)	1.5840
Vitamin B-6 (mg)	0.8993
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1218
Vitamin D (D2 + D3) (g)	1.1688
Vitamin D3 (cholecalciferol) (g)	1.1688
Lysine (g)	1.2291
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.6509
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.8398
Folate, food (g)	149.0337
Fatty acids, total saturated 20:1 (g)	0.0236
Fatty acids, total monounsaturated (g)	7.9224
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	456.5248
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	9.7645
Vitamin B-12 (g)	5.3900
Calcium, Ca (mg)	844.2584
Fatty acids, total saturated 10:0 (g)	0.2058
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.7581
Glutamic acid (g)	3.5930
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	281.8634
Leucine (g)	1.4353
Folate, DFE (g)	149.0337
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	4.1150
Tryptophan (g)	0.2697
Threonine (g)	0.6873
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.4420
Protein (g)	109.8906
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	7.2756
Betaine (mg)	0.3100
Phosphorus, P (mg)	1204.8144
Tocopherol, gamma (mg)	0.2500

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 375 degrees. | 2. Fry green peppers, onions and mushrooms in 1 tablespoon butter or olive oil until almost tender. | 3. Roll out pizza dough to 9×15 inch rectangle on floured sheet of parchment paper. The dough should be to a 1/3 - 1/2 inch thickness. If rolled too thin, the dough will break. | 4. Brush on the hot mustard to within 1 inch of edges. Layer the provolone slices evenly down center of dough, leaving about an inch from the end of dough. Top with meats, green peppers, onion, mushrooms, shredded mozzarella and banana peppers. | 5. Taking one long side beginning with a one inch lip, roll it away from you over the filling towards the opposite side (jellyroll style). Fold over the opposite end, pinching, to ensuring a tight seal. Fold the remaining two ends up and seal tightly. Gently roll loaf over placing seam side down. Lift parchment paper with stromboli and place on a baking sheet. | 6. In a small bowl, beat together the egg and water. Brush the top with the egg mixture and place in hot oven. Bake until dough is a golden brown, about 25 - 30 minutes. Serve warm or cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pizza dough	1	lb	prepared	403.4676	0.0	89.7602	2.2667
turkey pepperoni	1/4		sliced	17.2223	0.2679	2.1964	0.8165
ham	1/4		sliced	-	-	-	-
prosciutto	1/4		sliced	403.4676	0.0	89.7602	2.2667
genoa salami	1/4		sliced	403.4676	0.0	89.7602	2.2667
cheese	1/4			119.1375	0.7897	7.2225	9.6998
mozzarella cheese	2	cups	shredded	-	-	-	-
green pepper			cut	-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
mushroom	1/2	cup	sliced	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
banana pepper ring	1/4 - 1/2		drained	403.4676	0.0	89.7602	2.2667
hot mustard				-	-	-	-
egg	1			71.5	0.36	6.28	4.755
water	1	tablespoon		0.0	0.0	0.0	0.0

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

Cooking in progress....

Stromboli