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Meatless Calzone with Cheese

Nutrition Facts

Serving Size 1 calzone or stromboli

Amount Per Serving

Calories from Fat 838

Calories 1632

% Daily Values*

Total Fat 93.07g

143%

Saturated Fat 45.003g

225%

Polyunsaturated Fat 9.18g

Monounsaturated Fat 33.534g

Cholesterol 254mg

85%

Sodium 2519mg

105%

Potassium 560mg

Total Carbohydrate 116.98g

39%

Dietary Fiber 5.1g

20%

Sugars 1.87g

Protein 79.5g

Vitamin A 0%

Vitamin C 0%

Calcium 180%

Iron 51%

*	Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrition Values are based on USDA Nutrient Database SR18

Note:
Includes: stromboli; Pizza Hut Calizza

82%

of RDI*

(1632 calories)

Calorie Breakdown:

Carbohydrate (29%)

Fat (52%)

Protein (19%)

* Based on a RDI of 2000 calories

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Nutrition summary:

Calories

1632

Fat

93.07g

Carbs

116.98g

Protein

79.5g

There are 1632 calories in 1 calzone or stromboli of Meatless Calzone with Cheese.

Calorie breakdown: 52% fat, 29% carbs, 19% protein.

Common serving sizes:

Serving Size	Calories
1 oz	109
100 g	385
1 Calizza	774
1 calzone or stromboli	1632

Related types of Calzones:

	Calzone with Meat and Cheese
	Hot Pockets Supreme Calzone
	Archer Farms Artichoke & Cheese Calzone
	Sbarro Cheese Calzone
	Wegmans Spinach Ricotta Calzone
	view more calzones nutritional info

Related types of Turnover:

	Apple Turnover or Dumpling
	Berry Turnover or Dumpling
	Meat Turnover
	Meat and Cheese Turnover
	Meat and Vegetable Turnover
	Pumpkin Turnover
	view more turnover nutritional info

Contains these Ingredients:

	111 g White wheat flour (all purpose, bleached, enriched)
	5 g Bakers yeast (active dry)
	76 g Cheddar cheese
	25 g Mozzarella (part skim milk, low moisture)
	25 g Parmesan cheese (grated)
	50 g Ricotta cheese (part skim milk)
	25 g Romano cheese
	11 g Egg (whole)
	9 g Vegetable oil (industrial, partially hydrogenated soy, all purpose)
	19 g Margarine (regular, 80% fat with salt, stick)
	1 g Salt
	66 g Water

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	2220kcals on 18 June 2013

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