Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 6.1% of RDA
• Calories: 24.5% of RDA
• Carbs: 11.9% of RDA
• Fat (total lipid): 43.5% of RDA
• Fiber: 10.7% of RDA
• Fructose: 0.0% of RDA
• Protein: 27.4% of RDA
• Sodium: 45.5% of RDA
• Sugar: 7.4% of RDA
• Vitamin A (IU): 19.0% of RDA
• Vitamin B6: 37.9% of RDA
• Vitamin C: 0.0% of RDA
• Iron: 4.8% of RDA
• Magnesium: 25.5% of RDA
• Manganese: 5.6% of RDA
• Niacin: 42.8% of RDA
• Potassium: 17.3% of RDA
• Zinc: 17.7% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Preheat the oven to 400F.
PREPARING THE DOUGH
2.
Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms.
3.
Turn dough onto a lightly floured surface and knead 10 times.
4.
Shape dough into a ball. Cover dough with an inverted bowl and let sit for 10 minutes.
PREPARING THE BALLS
5.
While the dough is sitting, in a large bowl, mix together the salmon and cheddar cheese.
6.
When the dough is ready, separate it out into golf ball sized balls.
7.
Roll each ball flat and spoon a spoonful of the salmon and cheese mixture onto the middle.
8.
Pull each side up and roll until the dough has formed a ball again and the salmon and cheese are inside.
BAKING THE BALLS
9.
Lightly oil a baking sheet and place each ball on the baking sheet in a single layer.
10.
Very lightly brush the tops of the balls with olive oil and sprinkle the black or white sesame seeds over the tops.
11.
Bake in the preheated oven for 15-20 minutes, or until the dough is completely cooked.
12.
Serve warm or chilled.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 490
Protein 30.9 g
Carbohydrates 32.7 g
Iron 0.92 mg
Fiber 2.99 g
Calcium 61.2 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
