Crawfish Bread

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	1 cup heaping finely chopped fresh broccoli
	1/2 bell pepper finely chopped
	1/3 onion finely chopped
	1 heaping cup shredded sharp Cheddar cheese or Colby jack cheese
	1 tsp garlic powder or 1 clove garlic minced very fine
	1/2 cup mayonnaise
	1/4 tsp salt and cracked black pepper to taste
	2 packages crescent rolls 8 ounces
	1 egg white lightly beaten
	1 pound livecrawfish.com crawfish tails

Preheat oven to 375 degrees. Start water boiling in a double-boiler.

Finely chop the crawfish, broccoli, pepper, onions and garlic, if using fresh. Season the crawfish with the salt, pepper, and garlic and place the crawfish first in the double boiler. Add the onions, bellpepper, the other ingredients on top. Steam for 5 to 8 minutes similar to precook. Remove from heat and in a large bowl combine with the mixture the mayonnaise and shredded cheese. Take the crescent dinner rolls, unroll but do not separate and cover the bottom of an 11x17 or 12x15 cookie pan. Knead all the pieces together so that they connect like one big crust.

Take the crawfish mixture and spread evenly approximately 6 inches over the middle of the dough. Take the 3 inches of dough to the left and right of the mixture and bring over to cover the crawfish. Brush with egg white and bake 25 minutes or until golden brown. Although you can bake this dish without the egg white the crust is absolutely outstanding in its presentation if you use the egg white. You could even add crab meat to this dish for a nice variety.

When spooning the mixture on the dough... try not spoon the liquid from the mixture on the cresent rolls. Bake for 25 minutes or till golden brown. When done, cut loaf into 1" sections and down the middle.

Bon Appettite!

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