Beazell's Cook Book

Crawfish & Cream Cheese Crescent Rolls by Lisa Dantin

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1 - 8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
1/2 - 3/4 lb. crawfish tails
2 green onions, chopped
Beazell's Cajun Seasoning to taste
Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.
In small bowl, mix cream cheese, mayo, crawfish, onion, and sprinkle Beazell's Cajun Seasoning to taste. Divide crawfish mixture evenly among the squares, dropping one spoonful at a time, that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.


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