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2 tbs butter
1 tsp minced garlic
1 tbs chopped shallots (or onions)
1 pkg crawfish tails w/fat (or equivalent in boiled, peeled crawfish tails)
1/2 - 1 cup white wine
1 tbs fresh basil, chopped
1/4 cup wheat germ (or bread crumbs)
2 8-oz bricks of cream cheese, softened
1 roll of phyllo dough (puff pastry sheets)
Parkay spray butter
1/2 loaf velveeta
1/2 can rotel tomatoes
chopped parsley for garnish
In a saute pan, add butter, garlic and onions, cooking for 1 minute over medium high heat. Add crawfish tails, cajun seasoning, basil and wine. Stir to incorporate then let wine reduce almost all the way. Remove from heat. Add wheat germ (or bread crumbs), stirring well. Let cool for a minute, then fold crawfish mixture into cream cheese in a separate bowl. Let cool while preparing pastry sheets.
On a clean work surface, roll out pastry sheets. Cut vertically down the center. 1 sheet at a time, add to baking pan and spray each sheet liberally with Parkay spray butter. Use 4 sheets per roll. Place 2 tbs of crawfish/cheese mixture about 1/2 inch from end of pastry sheet. Roll up. Repeat until all crawfish mixture is used.
Spray the rolls with a little more Parkay then place in a 375 degree oven for 8-10 mins until golden brown.
Melt velveeta and rotel in a separate bowl. Add milk if necessary to make creamy and smooth.
Remove crawfish rolls to a plate and slice on the bias. Either drizzle rotel dip on top or pour a good bit on to a plate and set rolls on top. Sprinkle with parsley to garnish. Yum!
Other add in ideas: fresh chopped cilantro and a dollop of sour cream for mexican flavor or add browned, crumbled italian sausage in both rolls and rotel dip to make an italian dish...if you come up with something yummy, let me know at email@example.com