Boudin King Cake
This Boudin King Cake recipe is a savory twist on the traditional Mardi Gras King Cake. Made with crescent rolls, boudin sausage and cheese filling, this dish is sure to be a hit at your next Mardi Gras celebration!
Servings: 12 servings
Ingredients
- 3 cans crescent roll dough
- 3 links about 1 pound boudin sausage, casing removed and crumbled
- 1 cup shredded pepper jack cheese
- 1 egg beaten (for egg wash)
- ½ cup jalapeno pepper jelly plus additional for serving
- ¼ cup cooked and crumbled bacon
- 2 tablespoons sliced green onions
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Unroll the crescent roll dough on the prepared baking sheet, arranging the triangles in a circular pattern with some overlap. Position the wider ends inward and the pointed ends toward the sheet's edge.
- Flatten the overlapping dough to ensure a seamless connection.
- Evenly spoon crumbled boudin sausage onto the wider part of the dough all the way around the ring of the dough.
- Sprinkle the shredded cheese over top the boudin sausage.
- Next, fold the pointed ends of the crescent roll dough over the filling, tucking them under the wider ends to create a "king cake" shape.
- Brush the dough's surface with beaten egg.
- Bake for 25-30 minutes or until the crescent roll dough is golden brown and thoroughly cooked. If browning excessively, tent with aluminum foil.
- While the king cake cooks, microwave the pepper jelly for 10 to 15 seconds or until runny.
- Drizzle the jelly glaze over the pastry and sprinkle bacon crumbled and sliced green onions over top.
- Allow the Boudin King Cake to cool for a few minutes before slicing. Serve warm and enjoy!
Notes
Allow to cool and store in an airtight container in the fridge for up to 3 days.
