Cramer Family Stuffed Crawfish Bread

¼ cup butter

1 onion, chopped

½ (12 fluid ounce) can evaporated milk, or as needed

2 pounds processed cheese food (such as Velveeta®), cubed

¾ pound cooked and peeled whole crawfish tails

24 brown and serve pistolette rolls

2 quarts vegetable oil for frying

Melt the butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk, cheese, and crawfish tails. Cook and stir until the cheese has melted and the sauce is smooth, about 5 minutes more. Use the end of a spoon to poke a hole into each pistolette roll. Fill each roll with about 1 tablespoon of the crawfish filling.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Fry the rolls a few at a time in the hot oil until golden brown, about 3 minutes. Drain on a paper towel-lined plate and serve hot.