Crawfish Bread

To make the dough: In a small bowl, mix together the ricotta, eggs, milk and garlic powder. In a separate medium bowl, combine the flour and baking powder. Using a fork, stir the ricotta mixture into the flour mixture to form a shaggy dough. Gather the dough together with your hands and press it into a flat disk about 8 inches in diameter. Wrap in plastic wrap and refrigerate while making the filling. To make the filling: In a large bowl, combine the crawfish tails, onion, cheese, carrot, chili sauce, bell pepper and Worcestershire sauce. Preheat the oven to 400 degrees Line two baking sheets with parchment paper or spray with nonstick cooking spray. For large turnovers: Using a sharp knife, cut the dough disk into 8 wedges. Gather each wedge and shape it into a ball. Roll each ball into a 7- to 8-inch circle. Place 1/2 cup of the filling in center of each circle. Fold the dough over the filling to form half moon shapes. Using the tines of a fork, press the edges to seal. Alternately, for small turnovers: Follow the previous directions but cut the dough disk into 16 wedges, roll each into a 4-inch circle and use 1/4 cup of filling. Place the turnovers on the prepared baking sheets. Brush the top of each turnover with beaten egg. With a sharp knife, cut a small slit in top of each turnover to let the steam escape while baking. Bake the turnovers for 30 to 35 minutes, rotating the baking sheets from upper to lower halfway through baking to insure even cooking. Remove the baking sheets from the oven and transfer the turnovers to a wire rack to cool for 5 minutes before serving. Makes 8 large (calzone sized) turnovers or 16 small (party food sized) turnovers.