Prep the boudin. If your boudin is in casing, slice it open and squeeze out the filling. Warm it in a pan for a few minutes just to loosen it up.

Roll out the dough. On a lightly floured counter, roll your dough into a big rectangle. If it fights you, let it rest for 5 minutes and try again.

Spread the boudin down the center area of the dough, leaving the edges clear. Sprinkle cheese over the top.

Roll the dough up like a log, pinch the seam, then curve it into a circle on a baking sheet. Pinch the ends together and cut small slits on top for steam.

Brush with egg wash if using. Bake at 375°F until golden, usually 20 to 30 minutes depending on dough thickness.

Let it sit for 10 minutes before slicing to keep the filling intact.