Easy Crawfish Pistolettes

I found the basic recipe for this online a few years ago. I omitted mushroom soup (not my thing), and added hot pork sausage, as a request from my boss at the time. Prep time is a guess (depending on the crawfish you use), but they're easy to make and i've never had leftovers!

• Ready In: 22 mins
• Serves: 12

Ingredients

• 1 -2  lb  frozen crawfish, tailmeat cleaned
• 1 1⁄2 lbs Velveeta cheese, cubed (usually only use 1/2 to 3/4 block)
• 1  lb  ground spicy pork sausage (I use Jimmy Dean)
• 24  pistolette  rolls (usually 2 bags)
•  cajun seasoning, to taste (I use Hebert's or Tony Chachere's)

Directions

1. Clean crawfish. Leave in bowl of cold water until ready to use.
2. Brown sausage per package directions; drain.
3. Add Velveeta and crawfish to sausage. Cook on medium heat, until Velveeta is melted, stirring often.
4. Remove from heat. Using a spoon, poke an opening into each pistolette.
5. Spoon 1 1/2 tbsp crawfish mixture into each roll. Place on lightly greased baking sheet. Brush with butter, if desired.
6. Bake per package directions (usually 12 minutes). Cool 5-10 minutes (best served warm!), and enjoy!