Crawfish Bread

Directions

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.