Preheat your oven to 375°F.

Mix the filling in a large bowl by combining sautéed onions, bell peppers, and garlic with cooked crawfish and cream cheese until creamy and well-blended.

Roll out the dough on a floured surface to a rectangle shape about ¼ inch thick.

Spread the filling evenly over the rolled-out dough, leaving about an inch border on all sides.

Roll up the dough tightly from one end to the other, creating a log shape. Pinch the seams to seal.

Place the rolled dough on a lined baking sheet and brush with melted butter. Bake for 25-30 minutes until golden brown.

Cool slightly on a wire rack before slicing into pieces.