Ingredients:

  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon (5 g) salt
  • 1 tablespoon (12 g) sugar
  • 1 tablespoon (14 g) active dry yeast
  • ¾ cup (180 ml) warm water (110°F/43°C)
  • 2 tablespoons (30 g) unsalted butter, melted
  • 1 pound (450 g) cooked crawfish tails, chopped
  • 1 cup (115 g) shredded sharp cheddar cheese
  • ½ cup (120 g) cream cheese, softened
  • ¼ cup (60 g) green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon (15 g) Cajun seasoning
  • ½ teaspoon (2 g) black pepper
  • ¼ teaspoon (1 g) cayenne pepper (optional for heat)

Instructions:

  1. In a bowl, combine warm water, sugar, and yeast; let sit until frothy (about 5 minutes).
  2. In another bowl, mix flour and salt; stir in the yeast mixture and melted butter to form a dough.
  3. Knead the dough on a floured surface for 5-7 minutes until smooth; place in a greased bowl.
  4. Cover with a towel and let rise in a warm place until doubled in size (about 30 minutes).
  5. In a mixing bowl, combine crawfish, cheddar cheese, cream cheese, green onions, garlic, Cajun seasoning, black pepper, and cayenne pepper; mix well.
  6. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  7. Roll out the dough into a rectangle (about 1/4-inch thick).
  8. Spread the filling evenly over the dough, leaving a small border.
  9. Roll the dough tightly from one end to the other, sealing the edges.
  10. Place seam-side down on the prepared baking sheet and let rest for 10 minutes.
  11. Bake in the preheated oven for 25 minutes or until golden brown and cooked through.
  12. Let cool for a few minutes before slicing.