Out of this World Cheesesteak Egg Rolls

Why You’re Going to Love This Recipe
These crispy cheesesteak egg rolls are what happens when late-night cravings get a glow-up. You’ve got tender ribeye, sautéed peppers and onions, and not one but two cheeses wrapped up in a crunchy golden shell. They’re bold, juicy, and downright addictive. Here’s why you’ll love them:

• All the flavor of a Philly cheesesteak packed into a crispy, hand-held bite
• Double cheese melt factor with mozzarella and American
• Crowd-pleasing appetizer or indulgent snack
• Air fryer friendly for an easy, no-fuss option
• That homemade ranch? Chef’s kiss

Ingredients You’ll Need
Ribeye steak
Onion
Bell pepper
Salt
Pepper
Egg
Water or milk
Mozzarella cheese
American cheese
Egg roll wrappers
Canola oil
Buttermilk
Mayonnaise
Sour cream
Chives
Dill
Onion powder
Garlic powder
Sugar

How to Make It (WATCH HERE)

Step One: Make the Ranch
In a bowl, whisk together the buttermilk, mayo, sour cream, herbs, and seasonings until smooth and creamy. Chill it in the fridge until you’re ready to dip.

Step Two: Whisk the Egg Wash
In a small bowl, whisk the egg with a splash of water or milk. Set aside.

Step Three: Cook the Filling
Sauté the ribeye in a hot pan with a little oil until mostly cooked through. Add diced onions and peppers and let everything cook down until caramelized and golden. Season to taste and let cool slightly.

Step Four: Assemble the Egg Rolls
Lay out an egg roll wrapper. Add a slice of mozzarella, a slice of American, and a scoop of the steak mixture. Brush the edges with egg wash, fold up the bottom corner, tuck in the sides, and roll tightly. Repeat until all the filling is used.

Step Five: Fry Until Crispy
Heat oil in a pot. Fry egg rolls in batches until golden brown and crispy on all sides. Drain on a paper towel-lined plate.

Air Fryer Instructions
Preheat the air fryer to 375°F. Lightly spray the egg rolls with oil and place them in a single layer in the basket. Air fry for 8 to 10 minutes, flipping halfway through, until golden and crisp.

Storage Tips
Let leftovers cool completely before storing. Keep them in an airtight container in the fridge and enjoy within 3 days.

Freezing Instructions
Freeze before frying for best results. Arrange the assembled egg rolls on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Cook straight from frozen when ready to enjoy.

Reheating Instructions
For best texture, reheat in a 375°F oven or air fryer until hot and crispy, about 5 to 7 minutes. Avoid the microwave—it’ll soften the wrapper and dull the crunch.

Serve With
That tangy, herby ranch was made for these. Or switch things up with spicy mayo, sriracha ketchup, or queso. Whatever your vibe, these egg rolls are ready for it.

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Crispy Cheesesteak Egg Rolls

Cheesesteak meets crispy golden bliss in these over the top egg rolls. Thinly shaved ribeye, sautéed peppers and onions, and a melty duo of mozzarella and American cheese wrapped up tight and fried until gloriously crunchy. Dunked in homemade ranch? Game over. These are bold, beefy, and built to impress whether you’re feeding a crowd or just treating yourself to a moment of pure cheesy joy.

Course Appetizer, brunch

Cuisine American, Asian, Chinese

Keyword cheesesteak, egg rolls

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Servings 6

Author kingcooks

Ingredients

• 9-10 egg roll wrappers
• 9-10 mozzarella cheese slices
• 9-10 american cheese slices
• Canola oil for frying

Steak Filling

• 12 oz thinly shaved ribeye
• 1/2 cup onion diced
• 1/2 cup bell peppers diced
• 1 tsp salt
• 1 tsp pepper

Egg Wash

• 1 egg
• 1 tbsp water or milk

Homemade Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayo
• 1/4 cup sour cream
• 1 tbsp chives chopped
• 1 tsp dill chopped
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp sugar

Instructions

Homemade Ranch Dressing

• In a medium bowl, add all ingredients listed under “Homemade Ranch Dressing.” Mix well and refrigerate until ready to serve.

Egg Wash

• In a small bowl, whisk together the egg and water (or milk) until smooth. Set aside.

Steak Filling

• In a pan over medium-high heat, add a bit of oil and the shaved ribeye. Cook about 75% through, then add the diced onions and bell peppers. Continue cooking until the edges are browned and the veggies are softened. Season with salt and pepper. Let cool slightly before assembling.

Assemble

• Place an egg roll wrapper on a flat surface. Add one slice of mozzarella and one slice of American cheese to the center, followed by a few tablespoons of the steak filling. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll tightly toward the top corner, sealing the edge. Repeat until all the filling and cheese are used.
• Heat a pot of canola oil to 350°F.
• Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate.
• Serve hot with a side of the homemade ranch dressing and enjoy!

Crab Rangoon Croissants

Flaky, buttery croissants stuffed with a rich and creamy Crab Rangoon filling, then brushed with garlic butter and baked until golden brown. These croissants bring the indulgent flavors of your favorite takeout appetizer into an irresistible, savory pastry. Serve them warm with sweet chili sauce for the perfect bite—just like that.

Why You’re Going to Love This Recipe

• A twist on a classic – All the flavors of Crab Rangoon in a warm, flaky croissant.
• Quick and easy – Ready in under 30 minutes with minimal prep.
• Perfect for any occasion – Serve as an appetizer, brunch dish, or indulgent snack.
• Irresistible texture – Buttery, crispy croissants with a creamy, cheesy filling.

Ingredients

Crab Rangoon Filling

• Cream cheese, softened
• Surimi seafood, finely chopped
• Mozzarella cheese, shredded
• Green onions, chopped
• Fresh parsley, chopped
• Onion powder
• Garlic, minced or powder
• Sugar
• Salt
• Black pepper

Garlic Butter

• Unsalted butter, melted
• Garlic, minced
• Salt

Assembly

• Croissants
• Sweet chili sauce, for serving

Instructions (WATCH HERE)

Make the Garlic Butter

In a small bowl, mix together melted butter, minced garlic, and salt. Set aside.

Prepare the Crab Rangoon Filling

In a mixing bowl, combine the cream cheese, Surimi seafood, shredded mozzarella, green onions, parsley, onion powder, garlic, sugar, salt, and black pepper. Stir until smooth and well combined. Transfer the filling to a piping bag.

TIP: No piping bag? Use a zip-top bag and snip the tip off one end.

Assemble and Bake

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Make 4-5 shallow cuts across each croissant, careful not to slice all the way through.
3. Pipe or spoon the filling into the slits, stuffing them generously.
4. Brush the tops of the croissants with garlic butter.
5. Bake for 10-12 minutes or until golden brown and warmed through.
6. Once baked, brush with more garlic butter and sprinkle with fresh parsley or chives.

Storage & Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a 300°F oven for 5-7 minutes or air fry at 325°F for 3-4 minutes until heated through.

Serve & Enjoy

Serve these warm, stuffed croissants with sweet chili sauce on the side for dipping. Whether you’re making them for brunch, a gathering, or just because—each bite is buttery, creamy, and completely irresistible.

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Golden, Cheesy Crab Rangoon Croissants

Golden, buttery croissants meet the irresistible flavors of classic crab Rangoon in this indulgent twist on a takeout favorite. Flaky pastry envelopes a rich, creamy filling packed with tender surimi seafood, melty mozzarella, and a hint of fresh herbs and spices. Each bite is a perfect balance of crisp, cheesy, and savory—ideal for brunch, appetizers, or a decadent snack.

Course Appetizer, brunch, sandwiches

Cuisine American, Asian

Keyword crab rangoon, croissants

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 4 servings

Author kingcooks

Ingredients

• 4-6 croissants
• 1 cup sweet chili sauce

Crab Rangoon Filling

• 16 oz cream cheese softened
• 12 oz Surimi seafood finely chopped
• 2 ½ cups mozzarella cheese shredded
• ¼ cup green onions finely chopped
• 2 tbsp fresh parsley chopped
• 1 tsp onion powder
• 1 tsp garlic minced or powder
• ½ tsp sugar
• ½ tsp salt
• ½ tsp black pepper

Garlic Butter

• 5 tbsp unsalted butter melted
• 1 tsp garlic minced
• ¼ tsp salt

Instructions

Garlic Butter

• In a small bowl, combine the melted butter, minced garlic, and salt. Stir well to distribute the garlic evenly. Set aside for brushing later.

Crab Rangoon Filling

• In a mixing bowl, combine the softened cream cheese, chopped Surimi seafood, shredded mozzarella, green onions, parsley, onion powder, garlic, sugar, salt, and black pepper. Stir thoroughly until the mixture is well combined and smooth.
• Once fully mixed, transfer the filling to a piping bag for easy application.
• TIP: No piping bag? No problem! Simply transfer the mixture to a zip-top bag, push the filling toward one corner, and snip off the tip to create a makeshift piping bag.

Assemble

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
• Prepare the croissants: Using a sharp knife, make 4-5 shallow slits across the top of each croissant, being careful not to slice all the way through. These cuts will hold the filling.
• Fill the croissants: Pipe or spoon the Crab Rangoon Filling into the slits, ensuring each croissant is generously stuffed.
• Brush with garlic butter: Using a pastry brush, coat the tops of the stuffed croissants with the prepared garlic butter.
• Bake: Arrange the croissants on the prepared baking sheet and place them on the middle rack of the preheated oven. Bake for 10-12 minutes or until the tops are golden brown and the filling is warmed through.
• Final touch: Once baked, brush the croissants with the remaining garlic butter for extra flavor. Sprinkle with additional chopped parsley or chives for a fresh, vibrant finish.

Serve & Enjoy

• Serve warm with a side of sweet chili sauce for dipping. Enjoy immediately for the best texture and flavor!

Recipes to Try!

Here are some delectable croissant recipes that you might enjoy:

Cheesy Garlic Croissants
Golden, flaky croissants filled with a creamy cheese mixture infused with herbs and spices, offering a delightful twist on a classic pastry.

Bacon Jalapeño Croissants
Flaky croissants stuffed with a rich, creamy filling loaded with crispy bacon, gooey cheese, and a kick of jalapeño, brushed with garlicky butter and baked until golden brown.

Crab Dip Croissants
Buttery croissants filled with creamy crab dip, sharp cheddar, and Old Bay seasoning, creating a perfect balance of richness and spice.

Crispy Chicken Caesar Sandwich
Golden-fried chicken, homemade Caesar dressing, and buttery croissants come together in this irresistible Chicken Caesar Salad Croissant sandwich.

Crookie Bake
A decadent dessert combining baked croissants and raw chocolate chip cookie dough, baked together to create a rich, indulgent treat.

Each of these recipes offers a unique and flavorful way to enjoy croissants, whether you’re in the mood for a savory snack or a sweet indulgence.

Crispy Fish Stick Sushi Rolls
Sushi night just got an easy and delicious upgrade! These crispy fish stick sushi rolls combine the crunch of golden fish sticks with creamy avocado, fresh cucumber, and perfectly seasoned sushi rice. Wrapped in nori and finished with a crispy toasted panko coating, they bring together the best textures and flavors in every bite. No sushi mat required—just simple ingredients and a few easy steps to a fun and flavorful dish you’ll love!

Why You’re Going to Love This Recipe

• Crispy, golden fish sticks add an irresistible crunch to every bite.
• The sushi tartar sauce brings a creamy, tangy kick that pairs perfectly with the roll.
• A toasted panko coating gives extra texture and a restaurant-quality finish.
• No raw fish required, making it an easy and accessible sushi option.
• Simple ingredients come together to create an elevated, sushi-inspired dish.

Ingredients You’ll Need
For the rolls, you’ll need crispy fish sticks, nori sheets, sushi rice, cucumber, and avocado. The toasted panko adds an extra layer of crunch, and a simple yet flavorful sushi tartar sauce ties everything together.

Let’s Make It!

Prepare the Fish Sticks
Cook the fish sticks according to package instructions until golden and crispy. Air frying at a high temperature ensures they stay crunchy. Set aside.

Make the Toasted Panko
In a pan over medium-low heat, melt butter and stir in panko. Continuously mix until golden brown and fragrant. Remove from heat and let cool.

Whip Up the Sushi Tartar Sauce
In a small bowl, combine mayonnaise, chopped pickles, shallots, dill, soy sauce, salt, and pepper. Stir until well combined, then set aside for serving.

Season the Sushi Rice
Gently mix warm sticky rice with rice vinegar, sugar, and salt until fully incorporated. Allow to cool slightly before assembling.

Assemble the Rolls
Lay a clean kitchen cloth on a flat surface, then top with plastic wrap and a sheet of nori. Spread an even layer of sushi rice onto the nori and carefully flip it over. Place fish sticks, cucumber, and avocado in the center. Using the plastic wrap and kitchen cloth, roll tightly while applying gentle pressure to seal the ingredients together.

Coat with Toasted Panko
Unroll the sushi from the plastic wrap, then spread toasted panko onto the wrap. Roll the sushi over the panko to coat evenly. Reseal with plastic wrap and shape as needed.

Slice and Serve
Cut the sushi rolls into bite-sized pieces and serve with a side of sushi tartar sauce. Enjoy immediately!

Storage and Reheating
These sushi rolls are best enjoyed fresh, but any leftovers can be stored in an airtight container in the fridge for a few hours. The fish sticks may lose some crispiness over time, so for best results, consume right away. If you need to refresh them, a quick air fryer reheat will bring back some crunch!

Flaky, buttery croissants filled with creamy, cheesy buffalo chicken dip—this is the ultimate snack you didn’t know you needed. Each bite delivers the perfect balance of spice, tang, and indulgence, wrapped in a golden, crispy shell. A final brush of ranch garlic butter ensures a savory, garlicky finish that makes them absolutely irresistible. Whether you’re serving these up for game day, a party, or just a snackable treat, these buffalo chicken dip croissants won’t last long!

Why You’re Going to Love This Recipe

• Flaky, Buttery Goodness – Buttery croissants bake up crisp on the outside, while staying soft and tender inside.
• Spicy, Creamy Buffalo Chicken Filling – A luscious blend of shredded chicken, cream cheese, mozzarella, cheddar, ranch, and hot sauce.
• Garlicky Ranch Butter Finish – A rich, herby butter brushed on before and after baking for extra flavor.
• Crowd-Pleasing & Easy to Make – Simple to prep, bake, and serve—perfect for any occasion.

How to Make Buffalo Chicken Dip Croissants (VIDEO)

Prepare the Ranch Garlic Butter

Mix together melted butter, ranch seasoning, and minced garlic. Set aside.

Make the Buffalo Chicken Dip Filling

Combine shredded chicken, softened cream cheese, mozzarella, cheddar, ranch dressing, buffalo sauce, minced chives, and pepper in a bowl. Stir until smooth and fully incorporated. Transfer to a piping bag or a zip-top bag with the corner cut off.

Assemble the Croissants

Make several shallow cuts along the tops of each croissant, being careful not to slice all the way through. Pipe the buffalo chicken dip filling into the openings, stuffing them as much as possible.

Bake to Perfection

Brush each stuffed croissant with the ranch garlic butter and place them on a parchment-lined baking sheet. Bake in a preheated oven until golden brown and warmed through.

Finishing Touches

Once out of the oven, brush on any remaining ranch garlic butter and garnish with fresh chives. Serve warm with ranch dressing on the side for dipping.

Storage & Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator.
• Reheating: Warm in the oven at a low temperature to crisp them back up, or use an air fryer for a quick refresh.

These Buffalo Chicken Dip Croissants are savory, spicy, cheesy, and incredibly satisfying. Serve them fresh and watch them disappear—just like that!

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Buffalo Chicken Dip Croissants

Flaky, buttery croissants meet creamy, spicy buffalo chicken in this irresistible twist on a classic flavor combo. Stuffed with a rich blend of shredded chicken, cream cheese, melty mozzarella, and sharp cheddar, these croissants deliver the perfect balance of heat and tang, all wrapped in a golden, crispy shell. A finishing touch of ranch garlic butter takes every bite to the next level—savory, garlicky, and utterly indulgent. Serve them warm with a side of ranch for dipping, and watch them disappear in no time!

Course Appetizer, brunch, Main Course

Cuisine American

Keyword appetizers, buffalo chicken dip, croissants

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 6

Author kingcooks

Ingredients

• 6-8 croissants
• 1 cup ranch dressing for dipping

Buffalo Chicken Dip Filling

• 16 oz cream cheese softened
• 2 cups shredded chicken cooked
• 1 cup mozzarella cheese shredded
• 1 cup mild cheddar cheese shredded
• 1/2 cup ranch dressing
• 1/4 cup buffalo hot sauce
• 1/4 cup chives minced
• 1 tsp pepper

Ranch Garlic Butter

• 6 tbsp butter melted
• 1 tbsp ranch dry seasoning
• 1 tsp garlic minced

Garnish

• Chives minced

Instructions

Ranch Garlic Butter

• Mix together the ingredients listed under “Ranch Garlic Butter “and set aside.

Buffalo Chicken Dip Filling

• In a bowl add all the ingredients listed under “Buffalo Chicken Dip Filling.”
• Once thoroughly mixed, transfer to a pipping bag and set aside.
• TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.

Assemble

• Make 4-5 shallow cuts through each croissant making sure not to cut all the way through.
• Fill the openings in the croissants with the Buffalo Chicken Dip Filling to the best of your ability.
• Brush on the ranch garlic butter and transfer the stuffed croissants to a parchment lined baking sheet. Place on the middle rack of a preheated oven at 350F.
• Bake for 10-12 minutes or until the tops are golden brown and the filling is warmed through.
• Once baked, top with remaining ranch garlic butter and green onion.
• Serve while warm and enjoy!

Crab Dip Croissants

Flaky croissants stuffed with rich, cheesy crab dip and brushed with garlic butter—these indulgent bites are perfect for brunch, game day, or any occasion that calls for something irresistibly delicious.

Why You’re Going to Love This Recipe

• Decadent and flavorful – Buttery croissants filled with creamy crab dip, sharp cheddar, and Old Bay seasoning create the perfect balance of richness and spice.
• Easy yet impressive – A simple recipe that looks and tastes like something from a high-end bakery.
• Perfect for any occasion – Serve these at brunch, as an appetizer, or as a show-stopping snack.
• Garlic butter magic – A golden, crispy finish with a garlicky glaze makes every bite even more irresistible.

How to Make Crab Dip Croissants (VIDEO)

Prepare the Garlic Butter
Mix together melted butter, minced garlic, and salt, then set it aside.

Make the Crab Dip Filling
Combine softened cream cheese, shredded cheeses, mayo, minced shallot, fresh herbs, Worcestershire sauce, garlic, Old Bay seasoning, and pepper. Fold in the lump crab meat gently to keep it intact. Transfer the mixture to a piping bag (or a ziplock bag with the tip cut off).

Stuff the Croissants
Make several shallow cuts across each croissant, ensuring you don’t slice all the way through. Pipe the crab dip filling into the openings, stuffing as much as possible.

Bake to Perfection
Brush the tops with garlic butter and place them on a parchment-lined baking sheet. Bake in a preheated oven until golden brown and warmed through.

Finish and Serve
Once out of the oven, brush with more garlic butter and sprinkle with fresh chives. Serve warm and enjoy!

Reheating Tips

• Oven – Warm in a low-temperature oven until heated through to maintain crispiness.
• Air Fryer – A quick blast at a low setting will revive the flakiness.
• Microwave – Use short intervals to prevent the croissants from becoming too soft.

Storage Suggestions

• Refrigerate – Store leftovers in an airtight container for a few days.
• Freeze – Wrap individually and freeze for a longer shelf life. Reheat in the oven for best results.

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Crab Dip Croissant

Flaky croissants meet creamy, indulgent crab dip in this irresistible recipe that’s perfect for brunch, game day, or any occasion that calls for something decadently delicious. The rich, cheesy filling is packed with tender lump crab, sharp cheddar, and a hint of Old Bay, while a garlic butter glaze takes every bite over the top. Whether you’re serving these as an appetizer or savoring them as a meal, one thing’s for sure—you won’t be able to stop at just one.

Course Appetizer, Breakfast, brunch, lunch

Cuisine American

Keyword brunch, crab dip, croissants

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 6

Author kingcooks

Ingredients

• 6-8 croissants

Crab Dip Filling

• 16 oz cream cheese softened
• 8 oz lump crab meat
• 4 oz claw crab meat
• 1/2 cup mozzarella shredded
• 1/2 cup sharp white cheddar shredded
• 1/4 cup mayo
• 1/4 cup shallot minced
• 1 tbsp parsley freshly chopped
• 1 tbsp chives minced
• 1 tsp Worcestershire sauce
• 1 tsp garlic paste or minced
• 1 tsp old bay seasoning
• 1 tsp pepper

Garlic Butter

• 5 tbsp unsalted butter melted
• 1 tsp garlic minced
• 1/4 tsp salt

Garnish

• Chives minced

Instructions

Garlic Butter

• Mix together the ingredients listed under “Garlic Butter “and set aside.

Crab Dip Filling

• In a bowl add all the ingredients listed under “Crab Dip Filling” EXCEPT for the jumbo lump crab meat and mix thoroughly. Once combined, fold in the jumbo lump crab meat.
• Once thoroughly mixed, transfer to a pipping bag and set aside.
• TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.

Assemble

• Make 4-5 shallow cuts through each croissant making sure not to cut all the way through.
• Fill the openings in the croissants with the Crab Dip Filling to the best of your ability.
• Brush on the garlic butter and transfer the stuffed croissants to a parchment lined baking sheet. Place on the middle rack of a preheated oven at 350F.
• Bake for 10-12 minutes or until the tops are golden brown and the filling is warmed through.
• Once baked, topped with remaining garlic butter and chives.
• Serve while warm and enjoy!

Flaky, buttery croissants stuffed with a rich, creamy filling loaded with crispy bacon, gooey cheese, and a kick of jalapeño, all brushed with garlicky butter and baked until golden brown. These croissants are pure indulgence, perfect for brunch, game days, or anytime you need a crave-worthy bite.

Why You’re Going to Love This Recipe

• Savory, cheesy, and slightly spicy – The perfect balance of rich flavors and textures.
• Quick and easy – Minimal prep with simple ingredients that come together effortlessly.
• Great for any occasion – Whether it’s a weekend brunch or a party appetizer, these croissants always impress.
• Customizable – Adjust the spice level, switch up the cheeses, or add your own twist to the filling.

Ingredients You’ll Need

For the Filling: A creamy mixture of softened cream cheese, crispy bacon, shredded cheddar and mozzarella, diced jalapeños, minced shallots, chives, and garlic, seasoned to perfection.

For the Garlic Butter: Melted butter infused with garlic and a touch of salt for brushing over the croissants.

For the Garnish: Fresh chives add a pop of color and an extra layer of flavor.

How to Make Bacon Jalapeño Croissants

1. Prepare the Garlic Butter – Mix melted butter with garlic and salt, then set it aside.
2. Make the Filling – Combine cream cheese, bacon, cheeses, jalapeños, shallots, chives, garlic, and seasonings in a bowl until smooth.
3. Fill the Croissants – Cut shallow slits in each croissant, being careful not to slice all the way through. Pipe or spoon the filling into each opening.
4. Brush and Bake – Generously brush the croissants with garlic butter and bake until golden brown and crispy.
5. Finish and Serve – Once baked, brush with more garlic butter, sprinkle with chives, and enjoy warm.

Storage & Reheating Tips

• To store: Keep leftovers in an airtight container in the fridge.
• To reheat: Warm in the oven for a few minutes to restore their crispiness.
• Freezing option: Assemble and freeze unbaked croissants, then bake straight from frozen, adding a few extra minutes.

More Irresistible Recipes to Try

If you love these Bacon Jalapeño Croissants, try these next:

• Cheddar Bay Biscuit Seafood Pot Pie – A creamy seafood filling wrapped in buttery biscuit goodness.
• Salmon Stuffed Croissants – Flaky croissants filled with a luscious smoked salmon mixture.
• Chinese Takeout Wings – Crispy, flavorful wings with a restaurant-style glaze.

These croissants are guaranteed to be a hit—crispy, cheesy, and packed with flavor. Let me know if you make them!

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Bacon Jalapeño Croissants

Flaky croissants meet creamy, smoky, and spicy perfection in this indulgent recipe. Stuffed with a luscious blend of cream cheese, crispy bacon, gooey cheddar and mozzarella, and a kick of jalapeño, these croissants are pure comfort. Brushed with a garlicky butter glaze and baked until golden, they’re an effortless way to elevate any breakfast, brunch, or snack spread. Whether you’re serving them fresh out of the oven or savoring every last bite, these croissants deliver bold flavor in every layer.

Course Appetizer, Breakfast, Snack

Cuisine American

Keyword bacon, croissants, jalapeno, poppers

Prep Time 10 minutes minutes

Author kingcooks

Ingredients

• 4-6 croissants

Bacon Jalapeño Filling

• 8 oz cream cheese softened
• 1/2 cup bacon cooked and chopped
• 1/2 cup mild cheddar cheese shredded
• 1/2 cup mozzarella cheese shredded
• 2 tbsps jalapeño peppers diced
• 1 tbsp shallot minced
• 1 tbsp chives minced
• 1 tsp garlic minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp sugar

Garlic Butter

• 5 tbsp unsalted butter melted
• 1 tsp garlic minced
• 1/4 tsp salt

Garnish

• Chives minced

Instructions

Garlic Butter

• Mix together the ingredients listed under “Garlic Butter “and set aside.

Bacon Jalapeño Filling

• In a bowl add all the ingredients listed under “Bacon Jalapeño Filling” and mix thoroughly until well combined.
• Once thoroughly mixed, transfer to a pipping bag and set aside.
• TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.
• Make 4-5 shallow cuts through each croissant making sure not to cut all the way through.
• Fill the openings in the croissants with the bacon jalapeño filling to the best of your ability.
• Brush on the garlic butter and transfer the stuffed croissants to a parchment lined baking sheet. Place on the middle rack of a preheated oven at 350F.
• Bake for 10-12 minutes or until the tops are golden brown.
• Once baked, topped with remaining garlic butter and chives.
• Serve while warm and enjoy!

When it comes to quick and comforting meals, nothing beats this creamy One-Pot Tortellini. It’s loaded with tender cheese-filled tortellini, flavorful Italian sausage, and a rich, creamy sauce. This recipe is a perfect balance of hearty protein, vibrant veggies, and indulgent pasta, all cooked in just one pan for easy cleanup. Whether it’s a busy weeknight or a cozy family dinner, this dish is always a hit!

Why You’ll Love This Recipe

• Easy and Quick: Everything comes together in one pan, saving time and dishes.
• Comforting Flavors: Creamy, cheesy, and savory—this dish has it all.
• Customizable: Add more veggies, swap the sausage for chicken, or adjust the spices to make it your own.
• Crowd-Pleasing: Perfect for feeding the family or impressing guests.

Ingredients You’ll Need

• Tortellini: The star of the dish, bringing cheesy, tender bites.
• Italian Sausage: Adds a savory and slightly spicy flavor.
• Veggies: Spinach, onion, shallots, and red pepper create a flavorful base.
• Creamy Sauce: Made with a combination of heavy cream and broth for a luscious texture.
• Seasonings: Garlic, oregano, salt, and pepper bring the dish to life.
• Parmesan Cheese: Finishes the dish with a cheesy, nutty touch.

How to Make Creamy One Pot Tortellini

1. Cook the Sausage: Start by browning the sausage until golden and cooked through. Remove and set aside.
2. Sauté the Veggies: In the same pan, sauté shallots, onion, red pepper, and garlic until fragrant.
3. Combine Everything: Add the tortellini, sausage, broth, and cream. Bring to a boil, then stir in the spinach and seasonings.
4. Simmer and Finish: Cook until the pasta is tender and the sauce thickens. Fold in grated Parmesan and serve immediately.

Tips for the Best Creamy One Pot Tortellini

• Use fresh tortellini for the best texture and flavor.
• Adjust the creaminess by adding more or less liquid based on your preference.
• Don’t skip the Parmesan—it adds richness and depth to the dish.

Reheating and Storage

Storage: Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to three days.

Reheating: Warm leftovers in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. You can also microwave it in short intervals, stirring in between to ensure even heating.

This Creamy One Pot Tortellini is a recipe you’ll return to again and again. It’s creamy, comforting, and endlessly versatile—perfect for any occasion. Whip it up tonight and enjoy a delicious dinner without the hassle!

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Creamy One Pot Tortellini

This Creamy One Pot Tortellini combines cheesy pasta, savory sausage, and a creamy spinach sauce for the ultimate comfort meal. Ready in under 30 minutes with minimal cleanup, it’s perfect for busy weeknights or when you crave something hearty and satisfying!

Course dinner

Cuisine American, Italian

Keyword creamy pasta, dinner, tortellini

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Servings 4 servings

Author kingcooks

Ingredients

• 1 lb ground Italian sausage
• 20 oz five cheese tortellini pasta
• 2 cups heavy cream
• 2 cups spinach roughly chopped
• 1 1/2 cups chicken broth or water
• 1 cup onion chopped
• 1/2 cup parmesan cheese grated
• 1/4 cup red pepper chopped
• 1/4 cup shallot chopped
• 1 tbsp garlic minced or paste
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• Olive oil for cooking

Instructions

• In a large pan over medium heat, add some olive oil and ground Italian sausage.
• Using a the utensil of your choice, break up the sausage into small pieces and cook until golden brown.
• This should take 4-6 minutes. Once cooked remove from pan and set aside.
• Into the same pan, add shallots, onion, red peppers and garlic. Allow to sauté for 2-3 minutes.
• Add back the cooked sausage and the five cheese tortellini.
• Stir to combine to pour in chicken broth and heavy cream.
• Once it comes to a boil add chopped spinach, season with salt, pepper and oregano.
• Cook for 5-6 minutes or for the instructed amount of time based on the pasta you’re using.
• Fold in some freshly grated parmesan cheese.
• Once the sauce has thickened and the pasta is tender removed from heat.
• Serve immediately and top with more parmesan cheese. Enjoy!

Why You’re Going to Love These Buttermilk Biscuits

• Tender and Flaky: These biscuits have that melt-in-your-mouth texture with buttery layers that pull apart effortlessly.
• Simple Ingredients: No need for complicated ingredients—just pantry staples like flour, butter, and buttermilk.
• Perfect for Any Meal: Whether you’re serving them with breakfast, alongside dinner, or as a savory snack, they’re the perfect versatile treat.
• Foolproof Recipe: With clear steps and a few simple tips, you’ll achieve perfect biscuits every time, even if you’re new to baking.

Ingredients

• All-purpose flour, plus more for the work surface
• Cold buttermilk
• Frozen unsalted butter
• Baking powder
• Sugar
• Salt
• Baking soda

Garnish:

• Butter
• Honey

How to Make Buttermilk Biscuits

1. Preheat the Oven: Set your oven to 425°F and line a baking tray or dish with butter.
2. Prepare the Dry Ingredients: In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda.
3. Add the Butter: Shred frozen butter using a box grater or food processor. Add the shredded butter to the flour mixture and use a fork to cut it into the dry ingredients until the mixture resembles coarse crumbs.
4. Incorporate the Buttermilk: Create a well in the center of the mixture, then pour in the cold buttermilk. Gently fold everything together until it forms a shaggy, sticky dough.
5. Bring the Dough Together: Turn the dough onto a floured surface and gently bring it together with your hands. Flatten and fold the dough over itself a few times, adding more flour if necessary to prevent sticking.
6. Cut the Biscuits: Roll the dough to about ½ inch thick. Use a biscuit cutter or cup to cut out the biscuits by pressing straight down—don’t twist, or the biscuits won’t rise as well. Continue until you’ve used up all the dough.
7. Bake to Golden Perfection: Place the biscuits on the buttered baking tray so that they’re just slightly touching. Bake for 12-14 minutes, or until the tops are golden brown.
8. Finish and Serve: Once out of the oven, brush the tops with melted butter and serve with honey on the side. Enjoy!

Notes

• Keep Everything Cold: To achieve the perfect flaky texture, it’s essential to keep your ingredients cold. Cold butter creates steam when baked, forming those irresistible layers. Shred frozen butter directly into the flour mixture, and don’t overwork the dough—this helps prevent the butter from warming up too quickly. You can even chill the dough again before baking if needed!
• Storage Instructions: These biscuits are best served fresh out of the oven, but you can store them in an airtight container at room temperature for up to 2 days. To keep them longer, store in the fridge for up to a week or freeze for up to 3 months. Reheat in the oven to bring back that fresh-baked texture.

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Buttermilk Biscuits

There’s nothing quite like the irresistible aroma of freshly baked buttermilk biscuits. These tender, flaky, and buttery biscuits are perfect for any meal—from breakfast to dinner. With a simple combination of cold buttermilk and frozen butter, you’ll achieve those signature layers that make every bite heavenly. Serve them warm, slathered in butter and honey, and watch as they disappear from the table in an instant!

Course Breakfast, brunch

Cuisine American

Keyword biscuits

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Servings 6 Biscuits

Author kingcooks

Ingredients

• 2 cups all-purpose flour plus more for the work surface
• 1 cup cold buttermilk
• 1 stick frozen unsalted butter
• 1 tbsp baking powder
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp baking soda

Garnish

• Butter
• Honey

Instructions

• Preheat the oven to 425°F.
• In a bowl, combine the flour, baking powder, sugar, salt, and baking soda. Whisk together until fully combined.
• Using a box grater or food processor, shred the butter into small pieces.
• Add the shredded butter to the flour mixture. Use a fork to cut the butter into the mixture until coarse crumbs form.
• Make a well in the center and pour in the cold buttermilk.
• Gently fold everything together until you get a wet, shaggy dough. It should start to form into a sticky ball.
• Transfer the dough to a floured working surface and gently bring the dough together.
• Flatten the dough out and fold it over itself a few times. Add more flour if the dough is too sticky.
• After folding a couple of times, roll the dough out into an even ½-inch thick sheet.
• Using a biscuit cutter or a cup with straight edges, push straight down into the dough without twisting. Repeat until all the dough is used.
• Transfer the biscuits to a butter-lined baking tray or dish. Space them out, but ensure they touch slightly.
• Place in the preheated oven and bake for 12-14 minutes, or until the tops are golden brown.
• Once baked, brush with melted butter.
• Serve immediately with a side of butter and honey. Enjoy!

Why You’re Going to Love This Recipe

• Gourmet Flavor: The combination of smoked salmon, fresh herbs, and a creamy filling gives these croissants a sophisticated, restaurant-quality flavor.
• Versatile Meal Option: Perfect for breakfast, brunch, or even a light lunch, these stuffed croissants are versatile and satisfying.
• Easy to Make: Despite their gourmet appeal, these croissants are simple to prepare, making them a great option for both special occasions and everyday indulgence.
• Beautiful Presentation: The golden, flaky croissants with their vibrant filling and garnishes make for a stunning presentation that’s sure to impress your guests.

Ingredients

For the Croissants

• 4-5 croissants
• Grated parmesan cheese

For the Salmon Filling

• Softened cream cheese
• Chopped smoked salmon
• Diced cucumber
• Diced red onion
• Chopped capers
• Chopped fresh dill
• Minced garlic
• Dried parsley
• Ground black pepper

For the Garlic Butter

• Softened unsalted butter
• Minced garlic
• Dried parsley
• Salt

For the Garnish

• Everything bagel seasoning (optional)
• Grated parmesan cheese

Instructions

Salmon Filling

1. In a mixing bowl, combine all the ingredients listed under “Salmon Filling” until thoroughly mixed.
2. Transfer the mixture to a piping bag or a ziplock bag with the tip cut off, and set aside.

Garlic Butter

1. In a separate bowl, mix together all the ingredients listed under “Garlic Butter” until smooth. Set aside.

Assemble

1. Make shallow cuts throughout the croissants, being careful not to cut all the way through.
2. Brush the garlic butter over the croissants, and sprinkle with everything bagel seasoning and grated parmesan cheese.
3. Toast the croissants until the cheese is melted and they are warm and golden brown.
4. Carefully pipe the salmon filling into the cuts made in the croissants, ensuring the croissants remain intact.
5. Top with additional parmesan cheese, and enjoy!

Storage Suggestions

These Salmon Stuffed Croissants are best enjoyed fresh, but you can prepare the filling and garlic butter in advance and store them in the refrigerator for up to three days. If you have leftovers, store the assembled croissants in an airtight container in the refrigerator and reheat in the oven at 350°F (175°C) to maintain their flaky texture. The garlic butter can also be made ahead and stored in the fridge for up to a week.

Final Thoughts

These Smoked Salmon Croissants are the perfect blend of comfort and elegance. Whether you’re serving them at a weekend brunch or enjoying them as a special treat, they bring a touch of gourmet flair to any occasion. With their rich flavors and beautiful presentation, these croissants are sure to impress anyone who takes a bite. So go ahead and indulge—you deserve it!

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Smoked Salmon Croissants

Enjoy a savory delight with these Smoked Salmon Croissants. Flaky, buttery croissants are elevated with a creamy salmon filling that’s bursting with flavor from smoked salmon, fresh herbs, and a hint of garlic. Topped with a garlic butter glaze and sprinkled with everything bagel seasoning, these croissants make for a delicious breakfast, brunch, or snack. Whether you're hosting a gathering or treating yourself, these stuffed croissants are sure to impress with their gourmet appeal.

Course brunch, lunch, sandwiches

Cuisine American

Keyword croissants, salmon

Cook Time 5 minutes minutes

Servings 4 people

Author kingcooks

Ingredients

• 4-5 croissants
• 1/4 cup parmesan cheese grated

Salmon Filling

• 8 oz cream cheese softened
• 1 cup smoked salmon chopped
• 1/4 cup cucumbers diced
• 1/4 cup red onion diced
• 1 tsp capers chopped
• 1 tsp dill chopped
• 1/2 tsp garlic minced
• 1/2 tsp parsley dried
• 1/2 tsp pepper

Garlic Butter

• 1/2 cup unsalted butter softened
• 1/2 tsp garlic minced
• 1/2 tsp parsley dried
• 1/2 tsp salt

Garnish

• 2 tbsp everything bagel seasoning optional

Instructions

Salmon Filling

• In a bowl, add all ingredients listed under “Salmon Filling” and mix until throughly combined.
• Transfer to a piping bag or ziplock bag with the tip cut off and set aside.

Garlic Butter

• In a bowl, mix together all ingredients listed under “Garlic Butter” smooth and set aside.

Assemble

• Make shallow cuts throughout the croissants making sure not to cut all the way through.
• Brush on garlic butter, garnish with everything bagel seasoning and more parmesan cheese.
• Toast until the cheese is melted and the croissants is warm and golden.
• Fill the cuts made earlier into the croissants with the salmon filling making sure to keep the croissant intact.
• Top with more parmesan cheese and enjoy!

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Why You’re Going to Love This Recipe

• Restaurant-Quality Dish at Home: A perfect blend of seafood elegance and creamy pasta comfort, offering you a luxurious meal without leaving your kitchen.
• Perfectly Balanced Flavors: The creamy sauce, infused with garlic, tarragon, and a subtle heat from red pepper flakes, perfectly complements the delicate sweetness of the crab cakes.
• Customizable Pasta: Choose your favorite pasta to pair with this dish, from shellbows to fettuccine, ensuring the sauce clings to every bite for a memorable experience.
• Great for Impressing: Ideal for dinner parties, this dish will wow your guests with its stunning presentation and sophisticated flavors.
• Easy and Straightforward: Despite its gourmet appearance, this recipe is simple to follow and doesn’t require advanced cooking skills.

Ingredients

For the Crab Cake

• Claw crab meat
• Mayo
• Panko breadcrumbs
• Fresh parsley, chopped
• Fresh chives, chopped
• Dijon mustard
• Worcestershire sauce
• Black pepper
• Old Bay seasoning
• Garlic, grated
• Lemon juice
• Large egg

For the Cream Sauce

• Heavy whipping cream
• White wine
• Parmesan cheese, grated
• Unsalted butter
• Garlic, grated
• Tarragon, dried or fresh chopped
• Red pepper flakes
• Salt to taste

For the Garnish

• Dried parsley
• Olive oil

Instructions

Crab Cake

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine all ingredients listed under “Crab Cake” except for the crab meat. Mix until well combined.
3. Gently fold in the crab meat, being careful not to overmix, to keep the crab cakes moist and light.
4. Form the mixture into mounds with your hands, handling them gently.
5. Place the crab cakes on a parchment-lined baking sheet and bake until golden brown on top.

Cream Sauce

1. In a large pan over medium heat, melt the butter and sauté the garlic until fragrant.
2. Add the white wine to the pan and let it simmer, allowing the alcohol to cook off.
3. Pour in the heavy whipping cream and season with red pepper flakes, tarragon, and salt. Stir well to combine.
4. Let the sauce simmer until it thickens slightly, stirring occasionally.

Assemble

1. Add your cooked pasta of choice to the cream sauce. Toss to coat the pasta evenly.
2. Sprinkle in the grated Parmesan cheese and continue to cook, stirring occasionally, until the sauce has thickened to your liking.
3. Once the crab cakes are done, plate your pasta and top each serving with a crab cake.
4. Drizzle with any remaining sauce and garnish with dried parsley and a touch of olive oil. Serve immediately and savor the richness of this indulgent dish.

Storage Suggestions

This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to two days. To reheat, gently warm the pasta and crab cakes in a pan over low heat, adding a splash of cream or milk to refresh the sauce if necessary. The crab cakes can also be reheated in a preheated oven at 350°F (175°C) to retain their crispiness.

Final Thoughts

Creamy Crab Cake Pasta is the epitome of indulgence. Each bite offers a delightful contrast between the creamy pasta and the tender, flavorful crab cakes. Whether you’re looking to impress someone special or treat yourself, this recipe is sure to become a staple in your kitchen. Don’t forget to experiment with different pasta shapes to find the perfect match for this luxurious sauce!

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Creamy Crab Cake Pasta

Indulge in the luxurious flavors of our Creamy Crab Cake Pasta, where tender pasta meets a velvety cream sauce, infused with aromatic garlic, white wine, and a hint of tarragon. Topped with a golden, succulent crab cake, this dish marries comfort with sophistication, making it perfect for a special dinner or a delightful treat any night of the week. Whether you’re cooking for yourself or impressing guests, this recipe promises a restaurant-quality experience at home.

Course dinner, Main Course

Cuisine American

Keyword crab cakes, creamy pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author kingcooks

Ingredients

• 1 lb cooked pasta your choice

Crab Cake

• 8 oz claw crab meat
• 1/2 cup mayo
• 1/4 cup Panko breadcrumbs
• 1 tbsp parsley fresh chopped
• 1 tbsp chives fresh chopped
• 1 tsp dijon mustard
• 1 tsp worcestershire sauce
• 1 tsp black pepper
• 1 tsp old bay
• 1 tsp garlic grated
• 1 tsp lemon juice
• 1 large egg

Cream Sauce

• 2 cups heavy whipping cream
• 1/4 cup white wine
• 1/2 cup parmesan cheese grated
• 2 tbsp butter unsalted
• 1 tsp garlic grated
• 1 tsp tarragon dried or fresh chopped
• 1/2 tsp red pepper flakes
• Salt to taste

Garnish

• Parsley dried
• Olive oil

Instructions

Crab Cake

• In a bowl, add all ingredients listed under “Crab Cake” except for the crab meat. Mix thoroughly, then gently fold in the crab meat.
• Using your hands, gently form into mounds being careful not to over mix or pack into too tight. This will insure the crab cakes are moist and light.
• Transfer to a parchment lined baking sheet and place in a preheated oven at 400F for 15-18 minutes. Cook until they are golden brown on top.

Cream Sauce

• To a pan over medium heat, add butter and garlic. Cook until the garlic is fragrant, about 1-2 minutes.
• Add the white wine and cook for an additional 2-3 minutes to allow the alcohol to dissipate.
• Then, add the heavy whipping cream and season with red pepper flakes, tarragon and salt, to taste.

Assemble

• Add in the cooked pasta of your choice to the cream sauce. I used shellbows with looks like a mix between elbow and shell pasta’s. Perfect to hold that delicious sauce.
• Follow that with some parmesan cheese and allow the sauce to thicken and cook for 4-5 minutes. Mixing occasionally.
• At this point the crab cakes should be cooked and ready to go as well.
• Plate the pasta and top with one of the golden crab cakes. Top with additional sauce and garnish with dried parsley and a little olive oil. Enjoy!