Lisa's Nawlin's Crawfish Bread

Makes 3 loaves

1 package Bridgeford Ready Dough
1 lb fresh crawfish tails, rinsed and dried (or shrimp)
Chopped green onion
Chopped Vidalia (or other sweet) onion
8 oz Monterrey Jack cheese grated
8 oz Colby cheese grated
8 oz Mozzarella cheese grated
Dried parsley
Garlic salt
Cayenne pepper

1 package Bridgeford Ready Dough (three loaves) defrosted and each loaf rolled out to a long relatively slender rectangle (need to make sure you don't roll them out too long for your oven. If you have a small oven you may need to make 6 shorter loaves)

Distribute the following ingredients along the long center of the rolled out dough
A little less than 1 lb fresh crawfish tails, rinsed and dried (shrimp works when crawfish are not in season)
Chopped green onion
Chopped Vidalia (or other sweet) onion
8 oz Monterrey Jack cheese grated
8 oz Colby cheese grated
8 oz Mozzarella cheese grated

Sprinkle the following on top of the cheese
Dried parsley
Garlic salt
Cayenne pepper

Using wet fingers take the two long sides and seal them over the filling.
Seal the ends.

I generally make it several hours in advance and refrigerate the loaves. They will actually rise a bit in the refrigerator. Pre-heat the oven to 375 and bake for about 20 to 25 minutes. An egg wash over the loaves about 5 minutes before they are done makes for a prettier presentation.

Letting the loaves set and rise a bit before baking helps prevent "blowouts," when the filling escapes the inside of the loaf. Using baking parchment makes the clean-up a lot easier when blow-outs happen