1/4 cup butter, plus more (melted) for brushing
2 cups onion, finely chopped
1 cup bell pepper, finely chopped
1 pound peeled Louisiana crawfish tails with fat
1/4 cup green onions, 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), defrosted
1½ cups mozzarella or Monterey Jack cheese, shredded
1½ cups cheddar cheese, shredded
Jazz Fest Stuffed Crawfish Bread
- 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 20×5-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.
Note: Stuffed loaves may be cooked halfway, cooled, wrapped tightly in plastic wrap, and frozen. To finish, bring to room temperature, unwrap, and complete baking to serve.