Crawfish Bread

Total Time: 1 hr 55 mins Preparation Time: 1 hr 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 cup ricotta cheese
• 2 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon garlic salt
• 3 cups unbleached all-purpose flour
• 4 teaspoons baking powder
• 1 lb peeled crawfish tail, chopped
• 3/4 cup diced onion
• 1/4 lb smoked gouda cheese, shredded (1 cup)
• 1/2 cup grated carrot
• 1/2 cup chili sauce (heinz)
• 1/4 cup diced green bell pepper
• 1 teaspoon worcestershire sauce
• 1 large egg, beaten

Recipe

• 1 the dough-in a small bowl, mix the ricotta, eggs, milk, and garlic salt together.
• 2 in another bowl, combine the flour and baking powder.
• 3 using a fork, stir the ricotta mixture into the flour mixture to form a shaggy dough.
• 4 gather the dough together with your hands and press it into a flat disk about 8 inches in diameter.
• 5 wrap in plastic wrap and refrigerate while making the filling.
• 6 the filling-in a big bowl, combine the crawfish, onion, cheese, carrot, chili sauce, bell pepper, and worcestershire.
• 7 preheat oven to 400°.
• 8 line 2 baking sheets with parchment paper or spray with nonstick cooking spray.
• 9 using a sharp knife, cut the dough disk into 8 wedges.
• 10 gather each wedge and shape it into a ball.
• 11 roll each ball into a 7- to 8-inch round.
• 12 place 1/2 cup of the filling in the center of each round.
• 13 fold the dough over the filling forming half-moon shapes.
• 14 using the tines of a fork, press the edges to seal.
• 15 place turnovers on the baking sheets.
• 16 brush the tops of each turnover with beaten egg.
• 17 with a sharp knife, cut a small slit in the top of each turnover to let the steam escape while baking.
• 18 bake for 30-35 minutes, rotating the baking sheets from upper to lower halfway through baking to ensure even cooking.
• 19 remove the baking sheets from the oven and transfer the turnovers to a wire rack to cool for 5 minutes before serving.