Cheesy Crawfish Pizza Pockets
Cheesy Crawfish Pizza Pockets
Ingredients
For the Crawfish Filling
- 1 tablespoon olive oil
- 1 shallot, chopped
- 1 mini sweet pepper, chopped
- 3 garlic cloves, minced
- 1 cup crawfish tails
- 1 teaspoon creole seasoning
- 2 tablespoons cream cheese, softened
- 2 tablespoons pizza sauce
- 1/4 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded, divided
For Frying and Finishing
- as needed oil, for frying
- 1/4 cup butter
Instructions
- 1
In a pan over medium heat, add the olive oil. Sauté the chopped shallot and chopped mini sweet pepper for 4 minutes, until softened.
⏱️ 4 min
- 2
Add the minced garlic and cook for an additional 30 seconds, until fragrant.
⏱️ 1 min
- 3
Stir in the crawfish tails and season with the creole seasoning. Cook for 2-3 minutes, until the crawfish are heated through.
⏱️ 3 min
- 4
Stir in the softened cream cheese and pizza sauce until well combined. Remove the pan from the heat.
⏱️ 2 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 5 min
- 8
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.
⏱️ 3 min
- 9
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.
⏱️ 3 min
- 10
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.
⏱️ 1 min
- 11
In a deep pot or Dutch oven, heat enough oil for frying to 300°F. Use a thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 300
- 12
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.
⏱️ 8 min•🌡️ 300
- 13
Using a slotted spoon, transfer the fried pizza pockets to a wire rack set over paper towels to drain any excess oil.
⏱️ 1 min
- 14
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.
⏱️ 2 min
- 15
Serve immediately and enjoy your cheesy crawfish pizza pockets!
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Crawfish Pizza Pockets
For the Crawfish Filling
- 1 tablespoon olive oil
- 1 shallot, chopped
- 1 mini sweet pepper, chopped
- 3 garlic cloves, minced
- 1 cup crawfish tails
- 1 teaspoon creole seasoning
- 2 tablespoons cream cheese, softened
- 2 tablespoons pizza sauce
- 1/4 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded, divided
For Frying and Finishing
- as needed oil, for frying
- 1/4 cup butter
Instructions
- 1
In a pan over medium heat, add the olive oil. Sauté the chopped shallot and chopped mini sweet pepper for 4 minutes, until softened.
⏱️ 4 min - 2
Add the minced garlic and cook for an additional 30 seconds, until fragrant.
⏱️ 1 min - 3
Stir in the crawfish tails and season with the creole seasoning. Cook for 2-3 minutes, until the crawfish are heated through.
⏱️ 3 min - 4
Stir in the softened cream cheese and pizza sauce until well combined. Remove the pan from the heat.
⏱️ 2 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 5 min - 7
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.
⏱️ 5 min - 8
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.
⏱️ 3 min - 9
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.
⏱️ 3 min - 10
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.
⏱️ 1 min - 11
In a deep pot or Dutch oven, heat enough oil for frying to 300°F. Use a thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 300 - 12
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.
⏱️ 8 min•🌡️ 300 - 13
Using a slotted spoon, transfer the fried pizza pockets to a wire rack set over paper towels to drain any excess oil.
⏱️ 1 min - 14
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.
⏱️ 2 min - 15
Serve immediately and enjoy your cheesy crawfish pizza pockets!