Crawfish Bread

1. 1

   The dough-in a small bowl, mix the ricotta, eggs, milk, and garlic salt together.

2. 2

   In another bowl, combine the flour and baking powder.

3. 3

   Using a fork, stir the ricotta mixture into the flour mixture to form a shaggy dough.

4. 4

   Gather the dough together with your hands and press it into a flat disk about 8 inches in diameter.

5. 5

   Wrap in plastic wrap and refrigerate while making the filling.

6. 6

   The filling-in a big bowl, combine the crawfish, onion, cheese, carrot, chili sauce, bell pepper, and Worcestershire.

7. 7

   Preheat oven to 400.

8. 8

   Line 2 baking sheets with parchment paper or spray with nonstick cooking spray.

9. 9

   Using a sharp knife, cut the dough disk into 8 wedges.

10. 10

    Gather each wedge and shape it into a ball.

11. 11

    Roll each ball into a 7- to 8-inch round.

12. 12

    Place 1/2 cup of the filling in the center of each round.

13. 13

    Fold the dough over the filling forming half-moon shapes.

14. 14

    Using the tines of a fork, press the edges to seal.

15. 15

    Place turnovers on the baking sheets.

16. 16

    Brush the tops of each turnover with beaten egg.

17. 17

    With a sharp knife, cut a small slit in the top of each turnover to let the steam escape while baking.

18. 18

    Bake for 30-35 minutes, rotating the baking sheets from upper to lower halfway through baking to ensure even cooking.

19. 19

    Remove the baking sheets from the oven and transfer the turnovers to a wire rack to cool for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.