IE 11 is not supported. For an optimal experience visit our site on another browser.

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.