Ingredients:
- 2 links DJ’s Smoked Boudain
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese (or pepper jack for more heat)
- 2 tbsp diced fresh jalapeños
- 4 slices cooked bacon, crumbled (Reserve 1/4 for garnish)
- 4 slices bacon, for ribbons
- 1/4 cup sliced green onion (For garnish)
- 2 cans crescent rolls (8-count each)
- Egg wash
Yields: Two 8-inch Wreaths (about 12-16 servings)
Directions:
Prep the Filling
- Remove the DJ’s Smoked Boudain from the casing and place in a microwave-safe bowl. Microwave for 90 seconds.
- Add softened cream cheese, shredded cheddar (or pepper jack), diced jalapeños, and 3/4 of the crumbled bacon.
- Mix until everything is fully combined.
- Set aside.
Build the Wreath
- Preheat your oven to 375°F.
- Line a baking sheet with parchment paper.
- Pop open one can of crescent rolls. Separate each triangle.
- Arrange the triangles in a circle on the baking sheet, wide ends toward the center, points facing outward, overlapping slightly to form a ring.
- Spoon half of the boudain filling around the inner section of the circle, creating a ring of filling.
- Fold the pointed ends of each crescent triangle up and over the filling toward the center, tucking underneath to form a wreath.
- Brush lightly with egg wash.
- Repeat the process with the second can of crescent rolls and the remaining filling to make your second wreath.
- Tear off a piece of foil large enough to cover each wreath. Form it into a loose tent, just like tenting a pie crust. Place it lightly over the wreath (do not wrap it).
Make the Bacon Bows
- Lay each bacon slice flat.
- Twist at the halfway point to form the first loop.
- Repeat for opposite side.
- Adjust the loops to look even.
- Secure the center with a toothpick.
- Place all bows on a parchment-lined baking sheet.
Bake
- Place wreaths on the center rack.
- Place bacon bows on the upper or lower rack.
- Bake everything at 375°F for 20 minutes.
- At the 20-minute mark: Flip the bacon bows, rotate the wreath pans front-to-back AND swap rack levels for even browning.
- Continue baking 20 more minutes, or until: Wreaths are golden and baked through in the center. Bacon bows are crisp and holding shape.
Finishing Touches
- Remove foil tents for the last 3–5 minutes if you want more browning.
- Remove toothpicks from bacon bows once slightly cooled.
- Top wreaths with green onions and a bacon bow for a festive centerpiece.