Crawfish Bread

Recipe by ratherbeswimmin
READY IN: 1hr 55mins




  • The dough-in a small bowl, mix the ricotta, eggs, milk, and garlic salt together.
  • In another bowl, combine the flour and baking powder.
  • Using a fork, stir the ricotta mixture into the flour mixture to form a shaggy dough.
  • Gather the dough together with your hands and press it into a flat disk about 8 inches in diameter.
  • Wrap in plastic wrap and refrigerate while making the filling.
  • The filling-in a big bowl, combine the crawfish, onion, cheese, carrot, chili sauce, bell pepper, and Worcestershire.
  • Preheat oven to 400°.
  • Line 2 baking sheets with parchment paper or spray with nonstick cooking spray.
  • Using a sharp knife, cut the dough disk into 8 wedges.
  • Gather each wedge and shape it into a ball.
  • Roll each ball into a 7- to 8-inch round.
  • Place 1/2 cup of the filling in the center of each round.
  • Fold the dough over the filling forming half-moon shapes.
  • Using the tines of a fork, press the edges to seal.
  • Place turnovers on the baking sheets.
  • Brush the tops of each turnover with beaten egg.
  • With a sharp knife, cut a small slit in the top of each turnover to let the steam escape while baking.
  • Bake for 30-35 minutes, rotating the baking sheets from upper to lower halfway through baking to ensure even cooking.
  • Remove the baking sheets from the oven and transfer the turnovers to a wire rack to cool for 5 minutes before serving.