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December 7th, 2015

Baked brie, asparagus cigars: Appetizing uses for Phyllo dough

TODAY Food is all about stress-free entertaining this week, and chef and radio host Ryan Scott is in the kitchen to kick things off with clever uses for Phyllo dough, making Phyllo-wrapped baked brie with spiced boozy cranberry relish and crostinis as well as Phyllo-wrapped prosciutto asparagus cigars.

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