RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.5365
Energy (kCal)	76.6305
Carbohydrates (g)	1.4873
Total fats (g)	4.7663
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0242
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)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2307
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4071
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4622
Proline (g)	0.2770
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1861
Adjusted Protein (g)	0.0000
Cystine (g)	0.1399
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.7204
Copper, Cu (mg)	0.0443
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6913
Total lipid (fat) (g)	4.7663
Vitamin K (phylloquinone) (g)	0.1562
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0182
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1240
Folate, total (g)	24.2285
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	270.0000
Energy (kcal)	76.6305
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1005
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1917
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2227
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0186
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4393
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)	7.1935
Fatty acids, total saturated 16:0 (g)	1.1171
Carbohydrate, by difference (g)	1.4873
Vitamin D (IU)	41.0000
Fructose (g)	0.0048
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.6938
Tyrosine (g)	0.2564
Potassium, K (mg)	87.4915
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	80.0000
Serine (g)	0.4933
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3481
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)	0.0024
Fatty acids, total saturated 14:0 (g)	0.0167
Histidine (g)	0.1586
Isoleucine (g)	0.3419
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.0498
Water (g)	38.1750
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)	0.0093
Carotene, beta (g)	0.0000
Sodium, Na (mg)	71.9300
Iron, Fe (mg)	0.9626
Energy (kJ)	320.9830
Ash (g)	0.5849
Caffeine (mg)	0.0000
Glycine (g)	0.2241
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)	0.7797
Fatty acids, total polyunsaturated (g)	0.9583
Vitamin E (alpha-tocopherol) (mg)	0.5354
Sucrose (g)	0.0318
Vitamin B-6 (mg)	0.1106
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)	0.4679
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)	0.7780
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)	0.0267
Folate, food (g)	24.2285
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	1.8308
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)	147.9462
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	1.5669
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	29.2245
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3750
Glutamic acid (g)	0.8932
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)	80.0000
Leucine (g)	0.5543
Folate, DFE (g)	24.2285
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)	0.1395
Tryptophan (g)	0.0854
Threonine (g)	0.2838
Fatty acids, total polyunsaturated 18:1 c (g)	1.6956
Manganese, Mn (mg)	0.0292
Protein (g)	6.5365
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.7071
Betaine (mg)	0.2446
Phosphorus, P (mg)	105.4170
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. Heat oven to 350°F | 2. If using crescent rolls: Unroll dough; separate into 2 long rectangles. | 3. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. | 4. If using dough sheet: Unroll dough; cut into 2 long rectangles. | 5. Press each into 12x4-inch rectangle. | 6. Sprinkle garlic powder and cheese over rectangles; gently press into dough. | 7. Starting with 1 short side, roll up each rectangle; press edges to seal. | 8. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. | 9. Brush tops with beaten egg; sprinkle with Italian seasoning. | 10. Bake 15 to 18 minutes or until edges are golden brown. | 11. Immediately remove from cookie sheet. In 1-quart saucepan, heat pasta sauce over medium heat, stirring occasionally, until hot. | 12. Serve warm pinwheels with pasta sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
crescent dinner	1	can	refrigerated refrigerated	-	-	-	-
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
mozzarella cheese	3/4	cup	shredded	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
italian seasoning	1/2	teaspoon		-	-	-	-
pasta sauce	1/2	cup		-	-	-	-

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

Cooking in progress....

Cheesy Pinwheels With Italian Dip