Crawfish Pizza Bread

2 loaves Bridgeford Frozen Dough
1 pound crawfish tails
1 pound imitation crab meat
1 small bell pepper, chopped
1 small onion, chopped
1 cup scallions, chopped
1/2 cup jalapeno (optional)
1 tablespoon garlic powder
1 tablespoon Tony Chachere's Creole Seasoning
1 teaspoon cayenne pepper
1 teaspoon black pepper
2 tablespoons margarine
One 10.75-ounce can golden mushroom soup
1-1/2 cups shredded Velveeta cheese
3 pizza pans
Rolling pin

Preheat oven to 400F. Let dough rise for 6 to 7 hours before baking. Chop crawfish, crab meat, onion, bell pepper, scallions, jalapeno, garlic powder, Tony Chachere's cayenne pepper and black pepper in food processor.

Heat margarine in skillet on medium-high temperature. Add ingredients and brown, then add golden mushroom soup and simmer 15 minutes until done. Separate dough into 3 medium size balls. Spread dough with flour into a circle and roll with pin until flat and the size of pizza pan.

Place on floured pan letting edges fall over. Place ingredients on dough, add cheese for topping and diaper fold dough over ingredients. Repeat for other pans.

Makes three pizza breads. Place in 375F oven for 45 to 60 minutes or until top is lightly brown and bottom of pizza is golden brown.

Serves 8 to 10.

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Cajun Country -- New Iberia, Louisiana