Crawfish Crescents

6 tablespoons unsalted butter 1/4 cup diced celery 1/4 cup diced green bell pepper1 tablespoon diced red onion1 tablespoon diced white onion1 tablespoon chopped green onions2 teaspoons roasted garlic puree1 pound crawfish tails, rinsed and chopped 1/8 teaspoon crushed red pepper flakes 1/8 teaspoon white pepper 1/8 teaspoon black pepper1 teaspoon Cajun seasoning blend1 cup grated asiago cheese 1/2 cup grated mozzarella4 packages refrigerated crescent rolls (making 8 rolls each)To make the crawfish stuffing: Melt the butter in a saute pan over medium-high heat. Add the celery, bell pepper, all the onions and the garlic puree and saute just until the vegetables are softened. In a bowl, mix the crawfish tails with the peppers and seasoning. Add the crawfish tails to the pan and saute for about 5 minutes. Set aside to cool. Mix in the asiago and mozzarella cheeses.Preheat the oven to 375 degrees. Unroll the refrigerated crescent rolls into long triangles.Spread the cooled crawfish stuffing across the long side of each triangle, then roll up the pastry from that side around the stuffing to enclose the stuffing. Place the rolls on an ungreased cookie sheet and bake until golden brown, 11-13 minutes. Serve warm.Serves 32.Chef's note: Can't find crawfish? Use crab instead.Nutrition values per serving: 160 calories, 10 g fat (4 g saturated), 11 g carbohydrates, 1 g fiber, 7 g protein, 32 mg cholesterol, 357 mg sodium."Big Easy Cocktails" by Jimmy Bannos and John DeMers (2006 Ten Speed Press, $15.95)