Boudin King Cake

Boudin King Cake is a savory twist on the classic Mardi Gras tradition. It blends the rich flavors of authentic Louisiana boudin sausage with the sweet allure of traditional king-cake pastry.

Course Appetizer, Snack

Cuisine American, cajun, New Orleans, Southern

Keyword boudin, king cake, mardi gras

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 334kcal

Ingredients

3 cans crescent roll dough
1 pound boudin sausage casing removed and crumbled (3 links)
1 cup pepper jack cheese shredded
1 egg beaten (for egg wash)
½ cup jalapeno pepper jelly plus additional for serving
¼ cup bacon cooked and crumbled
2 tablespoons green onions sliced

Instructions

Preheat the oven to 375°F (190°C).
Line a large, rimmed baking sheet with parchment paper.
Unroll the crescent roll dough onto the prepared baking sheet.
Arrange the triangles of dough in a circle, slightly overlapping, with the wider ends facing the inside and the pointed ends toward the edge of the baking sheet, creating a ring shape. Press the dough flat where it overlaps.
Spoon the boudin sausage onto the wider part of the crescent roll dough, evenly distributing it around the ring.
Sprinkle the shredded cheese over the boudin sausage.
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 top of the dough with the beaten egg to give it a golden finish when baked.
Bake in the preheated oven for 25-30 minutes or until the crescent roll dough is golden brown and cooked through. If the dough begins to brown too much, tent it with aluminum foil.
While the king cake cooks, microwave the pepper jelly for 10 to 15 seconds or until runny.
When the king cake is done, drizzle the jelly glaze over the pastry. Immediately sprinkle it with bacon and sliced green onions.
Allow the Boudin King Cake to cool for a few minutes before slicing.
Serve warm and enjoy the delicious flavors!

Nutrition