Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Shrimp | 100g cooked | 99 |
| Red Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Gouda | not in our table | 0 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 12 California Avocados, cut into 1/4-inch dice
- 2 Tbsp fresh lemon juice
- 3 Cups chopped red onion
- 3 Cups coarsely chopped roasted red bell pepper
- 3 Cups lightly packed peeled, deveined shrimp
- 3 Cups gouda cheese, shredded
- 6 tsp shredded, fresh basil*
- 4 Pounds 8 ounces pizza dough
- Olive oil, as needed
- Dried basil, as needed
- =
Directions
Gently mix avocado with lemon juice; reserve.
Mix onion, roasted pepper, shrimp, and gouda.
Gently fold in reserved avocado; reserve, tightly covered.
Scale dough into 24 pieces, 3 ounces each; roll each into a circle about 7 inches in diameter.
Place 1/2 cup reserved avocado mixture on half of circle; lightly flatten, leaving a 1-inch
Fold other half over. Tightly seal edges, then flute; arrange on a parchment-lined sheet pan. Repeat with remaining ingredients.
Bake at 400¢ªF until browned, about 18 minutes.
Lightly brush calzone with olive oil; lightly sprinkle with dried basil.
Cool; refrigerate tightly wrapped for storage.
Heat 1 calzone until warmed through.
1-1/2 tablespoons dried basil can be substituted.