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1
The dough-in a small bowl, mix the ricotta, eggs, milk, and garlic salt together.
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2
In another bowl, combine the flour and baking powder.
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3
Using a fork, stir the ricotta mixture into the flour mixture to form a shaggy dough.
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4
Gather the dough together with your hands and press it into a flat disk about 8 inches in diameter.
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5
Wrap in plastic wrap and refrigerate while making the filling.
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6
The filling-in a big bowl, combine the crawfish, onion, cheese, carrot, chili sauce, bell pepper, and Worcestershire.
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7
Preheat oven to 400.
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8
Line 2 baking sheets with parchment paper or spray with nonstick cooking spray.
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9
Using a sharp knife, cut the dough disk into 8 wedges.
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10
Gather each wedge and shape it into a ball.
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11
Roll each ball into a 7- to 8-inch round.
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12
Place 1/2 cup of the filling in the center of each round.
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13
Fold the dough over the filling forming half-moon shapes.
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14
Using the tines of a fork, press the edges to seal.
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15
Place turnovers on the baking sheets.
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16
Brush the tops of each turnover with beaten egg.
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17
With a sharp knife, cut a small slit in the top of each turnover to let the steam escape while baking.
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18
Bake for 30-35 minutes, rotating the baking sheets from upper to lower halfway through baking to ensure even cooking.
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19
Remove the baking sheets from the oven and transfer the turnovers to a wire rack to cool for 5 minutes before serving.
