Stuffed Crawfish Bread
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1⁄4 cup butter, melted (plus more for brushing)
- 2 cups onions, finely chopped
- 1 cup bell pepper, finely chopped
- 1 lb peeled louisiana crawfish tails with fat
- 1⁄4 cup green onion, chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon hot sauce
- 1 (48 ounce) package frozen bread dough, such as Bridgeford (three loaves)
- 1 1⁄2 cups mozzarella cheese or 1 1/2 cups monterey jack cheese, shredded
- 1 1⁄2 cups cheddar cheese, shredded
directions
- Melt 1/4 cup butter in a large skillet over medium-high heat. Add onions; sauté 5 to 10 minutes or until translucent. Reduce heat to medium. Add bell pepper and garlic; sauté´ 5 to 8 minutes. Add crawfish, green onion, hot sauce, and salt and pepper; sauté 5 minutes to marry flavors. Cover and set aside.
- Preheat oven to 350ºF.
- Roll each defrosted loaf of bread dough out on a lightly floured surface to a 20x5-inch rectangle. Cut each rectangle in half width-wise. Spoon about 1/2 cup of crawfish mixture into center of each piece; top with 1/4 cup of each type of cheese. Fold dough over and pinch edges to seal, fully enclosing filling. Cut 2-inch slits on top of filled dough for venting. Repeat with remaining dough and crawfish mixture. Place loaves on a greased baking sheet and brush tops with melted butter. Bake 25 to 30 minutes or until golden.
- Cool 10 minutes. Slice and serve warm.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!