RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	52.6807
Energy (kCal)	320.1333
Carbohydrates (g)	11.2888
Total fats (g)	6.095
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0717
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)	0.2119
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.6110
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0307
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)	0.4940
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.5133
Proline (g)	0.2835
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.6252
Adjusted Protein (g)	0.0000
Cystine (g)	0.1481
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	53.8300
Copper, Cu (mg)	0.6841
Maltose (g)	0.0000
Zinc, Zn (mg)	3.1445
Total lipid (fat) (g)	6.0950
Vitamin K (phylloquinone) (g)	6.2097
Cholesterol (mg)	299.3333
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)	18.7050
Folate, total (g)	80.1500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	773.9167
Energy (kcal)	320.1333
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1345
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1968
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	5.3650
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0620
Vitamin C, total ascorbic acid (mg)	65.8180
Lutein + zeaxanthin (g)	508.7450
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1038
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4726
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)	67.0795
Fatty acids, total saturated 16:0 (g)	1.3839
Carbohydrate, by difference (g)	11.2888
Vitamin D (IU)	41.0000
Fructose (g)	1.8664
Fluoride, F (g)	2.9200
Aspartic acid (g)	0.8923
Tyrosine (g)	0.2696
Potassium, K (mg)	837.5083
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	161.4100
Serine (g)	0.5425
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4285
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)	0.0242
Histidine (g)	0.1731
Isoleucine (g)	0.3646
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	2.9812
Water (g)	372.0539
Fatty acids, total saturated 8:0 (g)	0.0020
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)	155.7600
Sodium, Na (mg)	230.8645
Iron, Fe (mg)	4.4696
Energy (kJ)	1338.0800
Ash (g)	3.8607
Caffeine (mg)	0.0000
Glycine (g)	0.2583
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)	0.9029
Fatty acids, total polyunsaturated (g)	1.4006
Vitamin E (alpha-tocopherol) (mg)	1.9499
Sucrose (g)	0.8740
Vitamin B-6 (mg)	0.6199
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.5163
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)	0.9387
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)	0.3713
Folate, food (g)	80.1500
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	2.0449
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)	303.2108
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	1.9277
Vitamin B-12 (g)	2.7117
Calcium, Ca (mg)	322.7979
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4111
Glutamic acid (g)	1.1874
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	15.6450
Vitamin E, added (mg)	0.0000
Retinol (g)	148.0000
Leucine (g)	0.5898
Folate, DFE (g)	80.1500
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)	2.6265
Tryptophan (g)	0.1036
Threonine (g)	0.3216
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.2081
Protein (g)	52.6807
Cryptoxanthin, beta (g)	9.7150
Fatty acids, total saturated 18:1 undifferentiated (g)	1.8874
Betaine (mg)	0.3045
Phosphorus, P (mg)	545.1000
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 350°F. | 2. In large skillet, brown and crumble sausage, pour off fat. | 3. Add 3/4 cup pasta sauce, mushrooms, green pepper and onion. | 4. Simmer uncovered for 10 minutes. | 5. Meanwhile, unroll crescent dough and separate into 8 rectangles. Firmly press perforations together and flatten slightly. | 6. In a small bowl mix egg and water, brush on dough edges. | 7. Stir cheese into meat mixture. | 8. Spoon equal amounts of meat mixture onto half of each rectangle to within 1/2 inch of edges. Fold dough over filling. Press to seal edges. Arrange on baking sheet; brush with egg mixture. | 9. Bake 15 minutes or until golden brown. | 10. Heat remaining pasta sauce; serve with calzones. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bulk italian sausage	8	ounces		201.7333	0.0	44.88	1.1333
spaghetti sauce	2	cups		-	-	-	-
mushroom	1	cup	sliced	-	-	-	-
green pepper	1/2	cup	chopped	14.9	3.4568	0.6407	0.1267
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
crescent dinner	2	packages	refrigerated	201.7333	0.0	44.88	1.1333
egg	1		beaten	71.5	0.36	6.28	4.755
water	1	tablespoon		0.0	0.0	0.0	0.0
mozzarella cheese	1	cup	shredded	-	-	-	-

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

Cooking in progress....

Easy Italian Pizza Calzones