Boudin King Cake

• Meat

  • 1/2 cup Bacon

• Produce

  • 1/2 cup Green onion tops

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Red pepper jelly

• Baking & Spices

  • 1 Kosher salt
  • 2 (8-ounce cans Pillsbury crescent dough sheets

• Dairy

  • 1 (8-ounce package Pepper jack cheese

• Liquids

  • 1 tbsp Water

• Other

  • 1 pound boudin links

Found on acadianatable.com

Description

Ingredients

• ½ cup red pepper jelly, such as Tabasco
• 1 tablespoon water
• 1 pound boudin links
• 1 (8-ounce) package pepper jack cheese, cut into planks
• 2 (8-ounce) cans Pillsbury Crescent dough sheets, 1 sheet per can
• 1 large egg, beaten, for brushing
• Kosher salt
• ½ cup crumbled bacon
• ½ cup diced green onion tops

Directions

• Preheat the oven to 350ºF.
• For the glaze, in a saucepan over medium heat, add the red pepper jelly and let cook until it softens and begins to melt, about 2 minutes. Add the water and stir until it thins out. Turn off the heat and keep warm.
• Lay out 2 links of boudin, and with a sharp paring knife, slice down the length of the boudin casing. Peel off the casing and discard. Slice halfway into the boudin the full length of the link. Wedge a plank of cheese into the opening at intervals along the boudin. Push down and close up the boudin around the cheese.
• Open a dough sheet package and unroll the sheet. Place the cylinder of cheese-stuffed boudin on the sheet and roll the dough around. Cut off the excess and pinch the ends closed. Repeat with the second link of boudin.
• On a metal baking tray sprayed with non-stick spray, place the 2 dough-wrapped boudin cylinders and join them together at the ends to form a circle. Brush the top with egg wash and sprinkle with salt.
• Place in the oven and bake for 40 minutes or until golden brown. Remove from the oven.
• With a spoon or brush, drizzle and paint the pepper jelly over the top of the hot pastry. Sprinkle the top with crumbled bacon and diced green onion tops.
• Serve on the baking tray by slicing the boudin king cake into portions and calling your guests while it’s piping hot.