Cramer Family Stuffed Crawfish Bread

• 1/4 cup butter
• 1 onion, chopped
• 1/2 (12 fluid ounce) can evaporated milk, or as needed
• 2 pounds processed cheese food (such as Velveeta(R)), cubed
• 3/4 pound cooked and peeled whole crawfish tails
• 24 brown and serve pistolette rolls
• 2 quarts vegetable oil for frying

1. Melt the butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk, cheese, and crawfish tails. Cook and stir until the cheese has melted and the sauce is smooth, about 5 minutes more. Use the end of a spoon to poke a hole into each pistolette roll. Fill each roll with about 1 tablespoon of the crawfish filling.
2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. Fry the rolls a few at a time in the hot oil until golden brown, about 3 minutes. Drain on a paper towel-lined plate and serve hot.

butter, onion, milk, processed cheese food, crawfish tails, brown, vegetable oil

Taken from www.allrecipes.com/recipe/192381/cramer-family-stuffed-crawfish-bread/ (may not work)