Tried RECIPE
Boudin King Cake
- Serves 10-12.
- 2 (8-ounce) jars Pillsbury Crescent Rolls (unique formula, not spread chip)
- 1 pound boudin joins (Benoit's or better)
- 1 (8-ounce) bundle pepper jack cheddar
- Benoit's Cajun Seasoning, to taste
- 1 enormous egg, beaten
Genuine salt
- ½ cup cooked, disintegrated bacon
- ½ cup finely diced green onion tops
- ½ cup hot pepper jam
- 1 tablespoon water
Mike's Hot Honey (found at Fresh Market)
1. Preheat broiler to 350 degrees F.
2. Open mixture bundles and unroll both into two rectangular sheets.
3. Cut off tips of boudin connections and expel housings. Split the connections the long way and spot on the two mixture square shapes.
4. Fill every length of boudin with pieces of pepper jack cheddar. Include Benoit's Cajun Seasoning (to taste) to the boudin and cheddar on the cake square shapes.
5. Move up the baked good around the cheddar stuffed boudin joins. Try not to stress if the connections break into pieces without the housings. Simply make two moved cake logs as well as can be expected.
6. Move cake logs to a treat sheet showered with nonstick cooking splash and go along with them to make an oval cake shape. The mixture is extremely sympathetic, however attempt to smooth any holes or openings with the goal that the cheddar doesn't spill out. Regardless of whether it does, no stresses.
7. Whisk the egg and brush it on the ruler cake. Top gently with fit salt and Benoit's Cajun Seasoning.
8. Heat for 40 minutes or until brilliant dark colored.
9. While the cake is heating, sear and disintegrate the bacon and finely dice the green onion tops. Make the coating by softening the hot pepper jam in a pot. Mix in water and let the blend cool.
10. With a cake brush, cover the heated cake with the coating and top with disintegrated bacon and green onions. Add Mike's Hot Honey to the top. Any additional coating or hot pepper nectar can be served close by the cake for plunging.
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