Stuffed Crawfish Bread

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.