Mardi Gras Crawfish King Cake

• 1 cup crawfish tails
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped celery
• 1 tsp minced garlic
• 1/3 cup chopped green onion
• 1/3 cup chopped jalapenos
• 3/4 cup chopped parmesan cheese for garnish
• 3 Tbs cream cheese for filling
• 1/2 block cream cheese for topping (softened)
• 2 cans Crescent Rolls
• Cajun seasoning

• Royal Oak® Super Size
• Royal Oak® Tumbleweeds
• Charcoal Grill
• Skillet
• Wooden Spoon
• Ziploc Bag

1. Preheat grill/smoker to appx 325 degrees.

2. Coat 10-inch round pizza pan or foil liner of your choice and cover with nonstick cooking spray.

3. In skillet coated with cooking spray, sauté onion, jalapenos, red pepper, celery, and garlic until tender.

4. Add crawfish, green onion, Cajun seasoning, and cream cheese, stirring until creamy. Set aside.

5. Separate crescent rolls at perforations, into 16 slices. Place slices around prepared pan with points in the center. About halfway down from points, press seams together.

6. Spread crawfish mixture on dough in the center where seams have been pressed together. Sprinkle with cheese.

7. Fold dough points over filling, then fold bottom of the triangle over the points forming a circular roll like a king cake.

8.Sprinkle with additional Cajun seasoning. Grill about 20–25 minutes or until golden brown on bottom and top.

Sauce:

1. Add 1 block of softened cream cheese, Cajun seasoning of your choice, and chopped jalapenos to a mixing bowl. Blend or mix until you have a creamy yet firm consistency.

2. Put in Ziploc bag, snip off one corner, and pipe all over the ring in back and forth motion.

Garnish:

1. Sprinkle diced red bell pepper and any remaining jalapenos if you’d like over the ring.

2. In 3 separate bowls add ¼ C Shredded parmesan cheese to each.

3. To each bowl add food coloring of your choice.  I used yellow, purple, and green. Mix each bowl then add cheeses on top of ring alternating colors.

4. Serve & enjoy!