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In a pan over medium heat, add the olive oil. Sauté the chopped shallot and chopped mini sweet pepper for 4 minutes, until softened.

Add the minced garlic and cook for an additional 30 seconds, until fragrant.

Stir in the crawfish tails and season with the creole seasoning. Cook for 2-3 minutes, until the crawfish are heated through.

Stir in the softened cream cheese and pizza sauce until well combined. Remove the pan from the heat.

Mix in the grated Parmesan cheese and 1/2 cup of the shredded mozzarella cheese. Remove the crawfish filling from the pan and set it aside to cool completely.

In a large bowl, combine the Red Lobster Cheddar Bay Biscuit Mix (reserving the Garlic Herb Blend packet for later), water, and 1 cup of shredded cheddar cheese. Fold the ingredients together until a thick, cohesive dough forms.

Lightly flour a clean rolling surface. Turn out the dough and use a rolling pin to flatten it to a 1/4-inch thickness. Shape the dough into a rectangle and then cut it into 8 smaller, equal-sized rectangles.

Scoop about 1 1/2 tablespoons of the cooled crawfish filling onto the center of 4 of the biscuit rectangles. Top the filling with the remaining 1/2 cup of shredded mozzarella cheese.

Place the remaining 4 biscuit rectangles on top of the filled ones. Use a fork to press and seal the edges of each pizza pocket, ensuring they are tightly closed.

Place the assembled pizza pockets in the freezer for at least 15 minutes while you prepare the frying oil. This helps them hold their shape during frying.

In a deep pot or Dutch oven, heat enough oil for frying to 300°F. Use a thermometer to monitor the temperature.

Carefully remove the pizza pockets from the freezer and gently place them into the hot oil, working in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and the dough is cooked through.

Using a slotted spoon, transfer the fried pizza pockets to a wire rack set over paper towels to drain any excess oil.

In a small bowl, melt the butter. Stir in the reserved Garlic Herb Blend packet until well combined. Brush this butter mixture generously over the warm pizza pockets.

Serve immediately and enjoy your cheesy crawfish pizza pockets!


In a pan over medium heat, add the olive oil. Sauté the chopped shallot and chopped mini sweet pepper for 4 minutes, until softened.

Add the minced garlic and cook for an additional 30 seconds, until fragrant.

Stir in the crawfish tails and season with the creole seasoning. Cook for 2-3 minutes, until the crawfish are heated through.

Stir in the softened cream cheese and pizza sauce until well combined. Remove the pan from the heat.

Mix in the grated Parmesan cheese and 1/2 cup of the shredded mozzarella cheese. Remove the crawfish filling from the pan and set it aside to cool completely.

In a large bowl, combine the Red Lobster Cheddar Bay Biscuit Mix (reserving the Garlic Herb Blend packet for later), water, and 1 cup of shredded cheddar cheese. Fold the ingredients together until a thick, cohesive dough forms.

Lightly flour a clean rolling surface. Turn out the dough and use a rolling pin to flatten it to a 1/4-inch thickness. Shape the dough into a rectangle and then cut it into 8 smaller, equal-sized rectangles.

Scoop about 1 1/2 tablespoons of the cooled crawfish filling onto the center of 4 of the biscuit rectangles. Top the filling with the remaining 1/2 cup of shredded mozzarella cheese.

Place the remaining 4 biscuit rectangles on top of the filled ones. Use a fork to press and seal the edges of each pizza pocket, ensuring they are tightly closed.

Place the assembled pizza pockets in the freezer for at least 15 minutes while you prepare the frying oil. This helps them hold their shape during frying.

In a deep pot or Dutch oven, heat enough oil for frying to 300°F. Use a thermometer to monitor the temperature.

Carefully remove the pizza pockets from the freezer and gently place them into the hot oil, working in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and the dough is cooked through.

Using a slotted spoon, transfer the fried pizza pockets to a wire rack set over paper towels to drain any excess oil.

In a small bowl, melt the butter. Stir in the reserved Garlic Herb Blend packet until well combined. Brush this butter mixture generously over the warm pizza pockets.

Serve immediately and enjoy your cheesy crawfish pizza pockets!
