Stuffed Crawfish Bread

Recipe courtesy of Jyl Benson, Louisiana Kitchen & Culture.

• Ready In: 1 hr 5 mins
• 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

1. 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.
2. Preheat oven to 350ºF.
3. 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.
4. Cool 10 minutes. Slice and serve warm.