Stuffed Boudin French Bread Recipe By Erin Fink


There’s no denying that french bread has earned its space on the plate (or the bowl) of just about every classic Cajun dish, but what about serving it as a standalone showstopper at the kitchen table? Stuffed with the Best Stop’s award-winning boudin and covered in your favorite kind of cheese, our customer, Erin Fink’s, recipe serves as a tasty nod to a Cajun stuffed bread with a crispy twist. Serve it at brunch, as an appetizer or eat it by itself⁠—there’s no wrong way to enjoy this dish! However, if you’re in for a real treat, we recommend dipping it in a big bowl of crawfish bisque. It’s the best way to soak up all the worries away. 




1 link of Best Stop Boudin, thawed out with the casing removed

1 package of refrigerated Pillsbury French Bread

Sliced pepper jack cheese (can be substituted with any cheese you prefer)




Preheat the oven to 350 degrees. Unravel the dough and place the thawed boudin link with the casing removed on one side of the French bread. Arrange your cheese slices on top of boudin and roll it up like a pinwheel. Make about 4 slits in the roll before baking. Set it seam-side down on a greased cookie sheet lined with foil. Bake for approximately 26-28 minutes until golden brown on top and serve!



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