Stuffed Crawfish Bread

• 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

1. 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.
2. Preheat oven to 350u0b0F.
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.

butter, onions, bell pepper, green onion, salt, pepper, hot sauce, bread, mozzarella cheese, cheddar cheese

Taken from www.food.com/recipe/stuffed-crawfish-bread-505845 (may not work)