These Boudain (that’s the Cajun version of boudin!) rolls are a HUGE hit at our house. These hearty rolls of scrumptiousness are very easy to make for breakfast, snack or whenever! They usually don’t last very long around here. The times I have made some for a work potluck, they are pretty much gone in 60 seconds. We prefer them spicy, but if you prefer it mild, just go with plain boudain. Here in the south, we call these Kolaches (although the correct name for this is Klobasnek – pastry with savory meat inside, we find it much easier to say ko-lach’-ees!) Plus, this was their name when we first discovered them around here in a local donut shop. Now we found a way to make them at home anytime we crave them. Hope you enjoy as much as we do!
Boudain Kolaches (klobasnek)Print Recipe
- 1 pkg (12 oz) Zummo's Jalapeno Boudain (this is our favorite, but any boudin will work)
- 1 pkg (8 oz) Crescent Dough Sheet
- 1 Lg egg
- 1 Tbsp water
- 1 Tbsp dried parsley (optional)
Preheat oven to 375 degrees and line baking sheet with parchment paper.
Cook the Boudain according to package directions. (We cook our links in shallow pan with 1" water until internal temp is 160 degrees--casing may burst and it is OK!)
Transfer the Boudain to a bowl and remove casings. Set aside to cool, about 10-15 min.
Roll out crescent dough sheet and cut into 6 even squares (or can make smaller squares if you want them more bite-sized)
With spoon or ice cream scoop, place Boudain mix onto squares, then fold corners towards the middle and gently pinch together until seams are closed and roll is formed.
Place seam-side down onto parchment-lined baking sheet.
Whisk egg and water together and brush on top and sides of rolls. Sprinkle with parsely (if using)
Bake 13-15 min, or until golden brown.
Transfer to serving platter and enjoy!
You can use crescent roll dough as well. With the pre-cut dough, you can mold each triangle around the boudin for snack-size option, or press the pre-cut seams together and make your own cuts!