Preheat the oven to 350°.
On a clean surface, divide the dough into 4 equal parts and roll each part into a ball. Take one ball and place it on a silicone mat or parchment paper on your counter. Roll the dough out into a thin 10-inch circle on the silicone mat or paper. It will only be about 1/4-inch thick. Pick up the paper and move it to a baking sheet.
Brush the circle generously with the melted butter. Make sure to leave about 1/2-inch of dough bare around the edge of the circle. Sprinkle 1/3 of the filling over the top of the buttered dough, making sure to evenly distribute the filling chunks all over the top.
Roll out another piece of dough on a clean surface to a 10-inch circle. Peel the dough up from the surface and drape it over the top of the original dough with the filling on it. If the dough shrinks as you move it, just gently stretch the dough to match the 10-inch circle underneath. Press down around the edges to anchor the dough. Then brush melted butter over it, and sprinkle with 1/3 of the filling again.
Repeat with the 3rd piece of dough, rolling it out, draping it over the stacked dough, and brushing the remaining butter, sprinkling the rest of the filling over it. Roll out the final dough and drape it over the filling.
Now place a 2 ½ to 3-inch cookie cutter or drinking glass in the middle of the circle. Using a butter knife or bench scraper, cut the circle into quarters. Then cut those quarters in half, making 8 arms. Then cut those 8 arms in half making 16 strips.
Take 2 strips next to each other and twist them away from each other twice. Then seal them together at the tip. This is one arm of the star. Repeat with the remaining strips all the way around the bread, making 8 star arms total.
Cover with plastic wrap and let sit for 20 minutes. Preheat the oven to 350°F.