Cramer Family Stuffed Crawfish Bread Food

STUFFED CRAWFISH BREAD

Steps:

• 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.

CRAMER FAMILY STUFFED CRAWFISH BREAD

Steps:

• Melt the butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk, cheese, and crawfish tails. Cook and stir until the cheese has melted and the sauce is smooth, about 5 minutes more. Use the end of a spoon to poke a hole into each pistolette roll. Fill each roll with about 1 tablespoon of the crawfish filling.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry the rolls a few at a time in the hot oil until golden brown, about 3 minutes. Drain on a paper towel-lined plate and serve hot.