Louisiana All Rolled Up!

Say hello to the rolls that put all other rolls to shame!  

In Louisiana, family, football and food always go hand in hand.  In the Nall family, our favorite food to serve at tailgates, holidays and family gatherings has always been something we like to call Cajun Bread.  With Mama Nall's blessing, the recipe has been expanded into four different flavors and Craig's Cajun Bread was born.

Our unique recipe is a new spin on an old Louisiana tradition of stuffed sausage bread.  We have created a rich and incredibly savory product that comes all wrapped up in a stuffed dinner roll, sure to knock your socks off!  These make for perfect appetizers at any party, tailgate, poker night...or even just a quick and easy dinner.  No longer will you throw a party without thinking you need some Cajun Bread rolls.  Going to the deer camp?  Take and bake a dozen Breakfast Bacon or Breakfast Sausage rolls.  Hardly any prep at all!

The beauty in what we have created is not only an unbelievable flavor that you've never experienced in your life, but it's the ease in which you can make them.  That's why we like to call it "Dude Food" (although ladies love them too!). They are so easy to make, any dude can cook them.  No assembly required!  The rolls are packaged frozen, by the dozen and are take & bake style.  The savory filling is already cooked (we do the hard part for you), but the frozen dough on the outside is ready to bake fresh.  You simply take the rolls home and keep in the freezer until you are ready to bake them.  When you're ready, preheat the oven to 350.  Spray a muffin tin with canola oil, or any other non-stick spray, and put the rolls in still frozen.  Place the rolls in the oven and forget about 'em.  Bake for 30 minutes undisturbed and get ready to enjoy hot and fresh rolls filled with an explosion of incredible flavor!  Bet you can't eat just one!

Order yours today for $15 per dozen or a 4-dozen box for $50.  Click on the button below to learn about the different recipes.

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Craig Nall was born in Alexandria, LA and attended LSU on an athletic scholarship, eventually transferring to Northwestern State University in Natchitoches, LA for his last year of eligibility. On his 23rd birthday (April 21, 2002) Craig was drafted by the Green Bay Packers in the 5th round. That Fall is when the legend of Cajun Bread began.   read more

Since retiring in 2008, Craig has been conducting private and small group quarterback lessons locally in DFW and other surrounding states through his company QB1 Sports.  He also travels the country in the offseason as a lead instructor for Nike regional football camps.  In his spare time he is passionately pursuing the dream of making Craig's Cajun Bread a staple in home freezers across the country.



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