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Form the bread dough into a rounded triangle shape and score a 4-in.-wide rectangle in the center. On each long side, cut 1-in.-wide strips at an angle up to the score line. Layer toppings in the rectangle.
Starting at the wide end, fold alternating strips of dough at an angle across the filling, leaving one strip on the bottom of each side. Continue with the recipe as directed.
Spoon into a phyllo-lined fluted tube pan for a weeknight dinner, or wrap sheets of phyllo…
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Loosen the gelatin from the top edge of mold by gently pulling the gelatin away from edge with a…
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