Ingredients
-
1/4
-
2
-
1
-
1
-
1/4
-
1/2
-
1/2
-
1
-
1
-
1 1/2
-
1 1/2
-
-
-
-
Directions
Stuffed Crawfish Bread, Recipe courtesy of Jyl Benson, Louisiana Kitchen & Culture , Recipe courtesy of Jyl Benson, Louisiana Kitchen & Culture
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Steps
|
1
Done
|
Melt 1/4 Cup Butter in a Large Skillet Over Medium-High Heat. Add Onions; Saut 5 to 10 Minutes or Until Translucent. Reduce Heat to Medium. Add Bell Pepper and Garlic; Saut 5 to 8 Minutes. Add Crawfish, Green Onion, Hot Sauce, and Salt and Pepper; Saut 5 Minutes to Marry Flavors. Cover and Set Aside. |
|
2
Done
|
Preheat Oven to 350f. |
|
3
Done
|
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
Done
|
Cool 10 Minutes. Slice and Serve Warm. |
