Servings: 4 people
Calories: 320kcal
Cost: $15
Equipment
- Baking Sheet
- Pastry Brush
- Rolling Pin (optional)
- Parchment Paper
- Oven
Ingredients
- 1 tube refrigerated crescent roll dough
- 1 lb boudin sausage
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1 egg beaten egg for egg wash
- 1 tablespoon water
- q.s. purple, green, and gold sprinkles optional decoration
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Unroll the crescent roll dough and press the seams together to form a single sheet.
- Crumble the boudin sausage evenly over the dough, leaving a small border around the edges.
- Sprinkle the shredded cheese and green onions on top of the boudin.
- Carefully roll the dough into a log, starting from the long side, and pinch the edges to seal.
- Shape the rolled dough into a circle, connecting the ends to form a ring, and place it on the prepared baking sheet.
- Mix the beaten egg with water and brush it over the dough for a golden finish.
- Sprinkle optional colored sugar on top if desired.
- Bake for 20-25 minutes or until the crust is golden brown and the filling is hot and bubbly.
- Let it cool slightly before slicing into thick pieces and serve warm.
Notes
For an extra kick, try swapping cheddar cheese for pepper jack. If boudin is unavailable, you can use smoked sausage mixed with cooked rice and Cajun seasoning. Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best results to restore the crispy crust. Feel free to express your creativity by decorating with colored sprinkles for a festive touch!
Nutrition
Calories: 320kcal | Carbohydrates: 22g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 950mg | Potassium: 350mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2mg
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