Crawfish Bread

(from saymyname’s recipe box)

Source: In 'A Southerly Course' by Martha Hall Foose; more like turnovers

Serves 8 people

Categories: Appetizers, Seafood


  • Dough:
  • 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
  • Filling:
  • 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


  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.

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