Stuffed Crawfish Bread - cooking recipe

Ingredients

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

Preparation

Melt 1/4 cup butter in a large skillet over medium-high heat. Add onions; saute 5 to 10 minutes or until translucent. Reduce heat to medium. Add bell pepper and garlic; saute 5 to 8 minutes. Add crawfish, green onion, hot sauce, and salt and pepper; saute 5 minutes to marry flavors. Cover and set aside.
Preheat oven to 350\u00b0F.
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.