Stuffed Crawfish Bread Recipe
Ingredients
- 1 lbs crawfish tails
- 2 tubes crescent rolls or sheets
- 3 TBS butter
- 1/4 cup diced onions
- 1/4 cup diced bell peppers
- 1 TBS minced garlic
- 1 TBS Cajun seasoning
- 2 tsp onion powder
- 1-2 tsp liquid shrimp and crab boil
- 4 oz cream cheese softened
- 1 heaping TBS mayo
- 1/3 cup grated Parmesan cheese
- 1/2 cup shredded Monterey Jack cheese
- 4 slices Mozzarella cheese
- 2 TBS fresh chopped green onions
- 1 egg
- 2 TBS water
Instructions
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Preheat oven to 350°F
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Melt butter in a pan
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Add in the onions and bell peppers
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Sauté for 3-4 minutes
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And in the garlic
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Sauté for 30 seconds
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Stir in the crawfish tails
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Add the Cajun seasoning, onion powder, and liquid shrimp and crab boil.
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Stir for 4 minutes or until crawfish are hot. Do not overcook the crawfish.
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Remove from heat
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Add the cream cheese into a mixing bowl
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Pour the crawfish mixture on top.
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Add in the mayo, Parmesan cheese, Monterey Jack cheese, and green onions.
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Stir well to combine.
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Unroll the tubes of dough and place them parallel to each other onto a parchment paper lined baking sheet. *
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Overlap the dough sheets by one inch, pressing them together to make one large sheet of dough.
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Pour the mixture evenly into the center of the dough.
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Lay the mozzarella slices on top of the crawfish stuffing.
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Using a knife or pizza cutter, cut 1 inch wide slits in the dough starting from the edge all the way to the crawfish stuffing.
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Fold each strip of dough across the mixture overlapping them with the strips on the opposite side in a braid like fashion.
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In a small dish, create an egg wash by whisking the egg with the water.
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Brush the egg wash over the top of the dough
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Bake, uncovered, for 25 minutes or until dough is golden brown.
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Allow it cool for 20 minutes before cutting.
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Enjoy!
Recipe Notes
*If using crescent rolls, press the perforated lines together.
