Melt 1/4 cup butter in a large skillet over medium-high heat.

Add finely chopped onions and sauté for 5-10 minutes until translucent.

Reduce heat to medium.

Add finely chopped bell pepper and garlic and sauté for 5-8 minutes.

Add peeled Louisiana crawfish tails with fat, chopped green onion, hot sauce, salt, and pepper.

Sauté for 5 minutes to marry the flavors.

Cover and set aside.

Preheat oven to 350°F.

Roll each defrosted loaf of bread dough out on a lightly floured surface to a 20x5-inch rectangle.

Cut each rectangle in half width-wise.

Spoon about 1/2 cup of the crawfish mixture into the center of each piece.

Top with 1/4 cup each of shredded mozzarella (or Monterey Jack) and cheddar cheese.

Fold dough over and pinch edges to seal, fully enclosing the filling.

Cut 2-inch slits on top of filled dough for venting.

Repeat with remaining dough and crawfish mixture.

Place loaves on a greased baking sheet.

Brush tops with melted butter.

Bake for 25-30 minutes or until golden.

Cool for 10 minutes.

Slice and serve warm.