Stuffed Crawfish Beignets

1. x Salti and pepper 1 lb Crawfish tails 1/4 c Shredded cheddar cheese 1/4 c Shredded Swiss cheese 1 1/2 tb Chopped green onion 1 1/2 tb Chopped parsley Doughi 2 c Bisquick 3/4 c Water x Veg. oil for frying Sautei onion celery in butter until tender.
2. Add garlic, seasoning and crawfish tails.
3. Simmeri 10 min or until all liquid evaporated.
4. Set aside and let cool completely.
5. Add cheese, green onions and parsley.
6. Prepare dough.
7. Beigneti Dough-Stiri biscuit mix and water with fork.
8. On well floured surface roll out dough.
9. Cut with 4 inch circle cutter.
10. Place crawfish filling on half of dough.
11. Foldi circle in half, seal edges with fork dipped in flour.
12. In deep pot, heat oil to 350 degrees.
13. Fryi beignets until golden brown.
14. Serve warm.
15. Makes about 16 beignets.
16. May be frozen before frying.
17. Thaw for 10 minutes and fry as usual.
18. To make this dish quickly, try using can of refrigerated biscuits.
19. Use same filling and frying method.
20. (wrv).