Cramer Family Stuffed Crawfish Bread

Ingredients

• 0.3 cup butter 
• 0.8 pound crawfish tails whole cooked peeled
• 12 fluid ounce evaporated milk or as needed canned
• 1  onion chopped
• 2 pounds processed cheese food cubed velveeta® (such as )
• 24  brown and serve pistolette rolls 
• 2 quarts vegetable oil for frying

Equipment

• paper towels
• sauce pan

Directions

1. Melt the butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes.
2. Pour in the evaporated milk, cheese, and crawfish tails. Cook and stir until the cheese has melted and the sauce is smooth, about 5 minutes more. Use the end of a spoon to poke a hole into each pistolette roll. Fill each roll with about 1 tablespoon of the crawfish filling.
3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. Fry the rolls a few at a time in the hot oil until golden brown, about 3 minutes.
5. Drain on a paper towel-lined plate and serve hot.