Watch Feast TV host Cat Neville make this recipe from start to finish in our Taste of Asia episode. Get the ingredients for this month's recipe at Whole Foods Market's Town & Country and Galleria locations. Whole Foods' 365 Everyday Value® brand includes natural and organic pantry essentials and everyday items at affordable prices.



Yield | 2 ½ lbs. |

  • 1 Tbsp active dry yeast
  • 1 tsp sugar
  • 2 cups 105 to 115° water
  • 5 cups all-purpose flour, divided, plus more as needed
  • 2 tsp salt
  • 1 Tbsp olive oil, plus more for bowl

| Preparation | In a large bowl, combine the yeast and sugar, then pour the water on top and allow to stand for about 5 minutes to activate the yeast. Using a wooden spoon, stir in about 2 cups of flour, sale and olive oil. Add flour to the mixture in ½-cup increments, stirring and then kneading to combine, until you’re able to dough is moderately stiff, smooth and elastic. Form the dough into a ball and place in a lightly oiled bowl, turning to coat the dough with oil. Cover and set in a warm area of the kitchen to rise for 40 minutes, until doubled in size.

Punch the dough down and turn out onto a lightly floured surface. Divide dough into 10 equal portions. Cover and let rest for 10 minutes. Roll out each dough portion into a 7-inch round and place fillings as desired onto half of the surface of the dough, leaving at least ½-inch around the edges. Fold over the dough and crimp to seal, then make slits in the top to vent. Bake at 350° until golden and cooked through. Serve extra sauce on the side if desired.


  • Spinach-ricotta: Sautee 1 diced onion with 3 minced garlic cloves and a couple handfuls of baby spinach, adding salt and pepper to taste. Mix with ½ cup ricotta and ½ cup mozzarella. Put ¼-cup of tomato sauce on the dough before the spinach filling.
  • Goat cheese-fig: Mix 1 cup shredded mozzarella, 2oz goat cheese, 2 cloves chopped garlic, ¼ cup minced scallions, 2 slices diced prosciutto and ¼ cup chopped dried figs. Drizzle olive oil on the dough before adding the filling and drizzle more olive oil on filling before sealing the calzone.
  • Italian sausage: Sauté Italian sausage with garlic, onion and red pepper, then mix with ½-cup mozzarella and a handful of parsley. Put some tomato sauce on the dough before adding the sausage mixture and top with more mozzarella.