Croissant Breakfast Bake with Ham, Cheese, and Black Pepper Gravy

There is something undeniably comforting about a breakfast bake that brings everything together in one dish. This Croissant Breakfast Bake is rich, savory, and indulgent in the best way. Buttery croissants are stuffed with ham, crispy bacon, and melty gruyere and mozzarella, then soaked in a savory egg custard infused with shallots and chives. Once baked, the croissants turn golden and crisp on top while staying soft and custardy underneath. The final touch is a silky black pepper gravy that takes every bite over the top. Perfect for holidays, brunch gatherings, or a slow weekend morning when you want breakfast to feel special.

Why You’ll Love This Croissant Breakfast Bake

• Made with flaky croissants that soak up the custard beautifully
• Packed with savory ham, bacon, and two kinds of cheese
• Easy to prep ahead for stress-free mornings
• Perfect for brunch, holidays, or feeding a crowd
• Finished with a rich black pepper gravy for extra comfort

Ingredients for Croissant Breakfast Bake

Ham and Cheese Croissants

• Mini croissants
• Thinly sliced ham
• Bacon, cooked
• Mozzarella cheese, shredded
• Gruyere cheese, shredded

Savory Egg Custard

• Large eggs
• Half and half
• Chives, minced
• Shallots, minced
• Garlic, minced or paste
• Salt
• Black pepper

Black Pepper Gravy

• Heavy cream
• Unsalted butter
• Flour
• Salt
• Black pepper

How to Make the Egg Custard for Breakfast Bake

Add all ingredients listed under the egg custard to a bowl. Whisk until smooth and fully combined. Set aside while you prepare the remaining components.

How to Make Creamy Black Pepper Gravy

Add the unsalted butter to a pan over medium-low heat. Once melted, sprinkle in the flour and whisk until smooth and fully incorporated.

Slowly stream in the heavy cream while continuously whisking. As you whisk, the gravy will begin to thicken and come together.

Once thick enough to coat the back of a spoon, remove from heat and season with salt and black pepper. Set aside until ready to serve.

How to Assemble Ham and Cheese Croissants

Slice the croissants lengthwise and stuff generously with ham, gruyere cheese, mozzarella cheese, and cooked bacon. Close each croissant and cut in half. Repeat until all croissants are filled and sliced.

How to Assemble and Bake Croissant Breakfast Casserole

Preheat the oven to 350F.

Evenly arrange the ham and cheese croissants in an 8×11 baking dish. Fill in any gaps with any remaining ham, bacon, mozzarella, and gruyere cheese.

Slowly pour the shallot and chive infused egg custard evenly over the croissants, making sure everything is well coated. Transfer to the oven and bake for 25 to 30 minutes, or until golden brown and the custard is fully set.

How to Serve Croissant Breakfast Bake

Serve the bake warm with a generous side of black pepper gravy for spooning over the top. This dish pairs perfectly with fresh fruit, a simple green salad, or a hot cup of coffee for a complete brunch spread.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to three days.

To reheat, cover loosely with foil and warm in a 325F oven until heated through. Individual portions can also be reheated in the microwave until warm. Serve with extra black pepper gravy if available.

There’s something magical about a slow morning when the smell of bacon and syrup fills the kitchen. These Thick & Stuffed Pancakes take your classic stack and turn them into something unforgettable, with fluffy layers of golden pancake wrapped around smoky bacon, melted cheddar, and soft, buttery eggs. Every bite hits that perfect balance of sweet and savory, making breakfast feel extra special.

Why You’re Going to Love This Recipe

• Sweet meets savory – A dreamy blend of crispy bacon, melted cheddar, and syrupy sweetness in every forkful.
• Hearty and satisfying – These pancakes are thick, rich, and loaded with breakfast favorites all in one bite.
• Perfect for brunch – A show-stopping recipe that’s simple to make but feels indulgent enough for a weekend treat.
• Customizable – Add sausage, different cheeses, or even a drizzle of hot honey for a twist.

Ingredients

Pancake Batter

• Hungry Jack pancake and waffle mix
• Whole milk

Fluffy Eggs

• Large eggs, beaten
• Unsalted butter
• Salt
• Pepper

Filling

• Mild cheddar, shredded
• Thick cut bacon, cooked and chopped
• Hungry Jack original syrup, plus more for serving
• Unsalted butter, for cooking

Instructions

Fluffy Eggs

• To a pan over medium low heat, add butter. Once melted, pour in the beaten eggs and gently move them around the pan, bringing the outside toward the center until large curds start to form.
• Season with salt and pepper and cook until the eggs are fluffy. Set aside.

Pancake Batter

• In a large bowl, combine all ingredients listed under “Pancake Batter” and stir until incorporated. Set aside.

Assemble

• To a small (8-inch) pan over low heat, add a few tablespoons of unsalted butter.
• Once melted and slightly bubbling, add enough batter to cover the bottom of the pan.
• Add a drizzle of syrup, the fluffy eggs, crispy bacon, and shredded cheddar.
• Top with just enough batter to cover the ingredients.
• Allow to cook for 5 to 6 minutes. Once the edges are set and small bubbles start to form through the batter, carefully flip and cook on the other side for 4 to 5 minutes.
• Once cooked through, serve immediately with butter and more syrup.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over low heat or in the microwave until heated through. For a crispier texture, reheat in a toaster oven or air fryer for a few minutes.

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Thick & Stuffed Pancakes

There’s something magical about a slow morning when the smell of bacon and syrup fills the kitchen. These Thick & Stuffed Pancakes take your classic stack and turn them into something unforgettable, with fluffy layers of golden pancake wrapped around smoky bacon, melted cheddar, and soft, buttery eggs. Every bite hits that perfect balance of sweet and savory, making breakfast feel extra special.

Author kingcooks

Equipment

• 8 inch pan

Ingredients

• 1 cup mild cheddar shredded
• 2 cups cooked thick cut bacon chopped
• 1/4 cup Hungry Jack original syrup plus more for serving
• Unsalted butter for cooking

Fluffy Eggs

• 4-5 large eggs beaten
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/2 tsp pepper

Pancake Batter

• 2 cups Hungry Jack pancake and waffle mix
• 1 1/2 cup whole milk

Instructions

Fluffy Eggs

• To a pan over medium low heat add butter. Once the butter is melted, pour in the beaten eggs and gentle move around the pan bringing the outside into the center until large curds start to form.
• Season with salt and pepper and cook until the eggs are fluffy.

Pancake Batter

• In a large bowl combine all ingredients listed under “Pancake Batter” and stir until incorporated. Set aside.

Assemble

• To a small (8 inch pan) over low heat add a few tablespoons of unsalted butter.
• Once melted and slightly bubbling add enough batter to cover the bottom of the pan.
• Then, add a drizzle of syrup, the fluffy eggs, crispy bacon and shredded cheddar.
• Top with just enough batter to cover the ingredients.
• Allow to cook for 5-6 mins. Once the edges are set and small bubbles start to form through the batter, flip and cook on the other side for 4-5 minutes.
• Once cooked through serve immediately with butter and more syrup. Enjoy!

There’s a certain kind of morning that calls for something special, not rushed or routine, but intentional and indulgent. The kind where you take your time in the kitchen, savoring the slow rhythm of breakfast. That’s exactly where this Jumbo Crab Omelette comes in. I remember the first time I made it on a quiet Sunday, windows cracked open to the sound of waves in the distance. The aroma of sautéed onions and bell peppers filled the air, followed by that unmistakable sweetness of crab meat hitting a warm pan. By the time the creamy crab gravy was spooned over the fluffy omelette, it felt less like breakfast and more like a small celebration, one that started and ended at the table.

Why You’re Going to Love This Recipe

• Luxurious yet easy: Feels like a gourmet brunch but comes together with simple, everyday steps.
• Layers of flavor: From the buttery crab filling to the creamy gravy poured over top, every bite is rich and balanced.
• Perfect for special mornings: Whether it’s a slow Sunday, a birthday breakfast, or just because, this omelette sets the tone for something memorable.

Ingredients

Crab Filling
Crab meat
Onions, diced
Bell peppers, diced
Salt
Black pepper
Olive oil, for cooking

Fluffy Omelette
Eggs
Heavy whipping cream
Green onions
Salt, to taste

Jumbo Crab Gravy
Jumbo lump crab meat
Heavy whipping cream
Seafood stock
Onions, diced
Bell peppers, diced
Flour
Parsley, dried
Salt
Black pepper
Unsalted butter, for cooking

Garnish
Green onions, chopped
Parsley, chopped

Instructions

Crab Filling

• To a pan over medium heat, add olive oil and sauté the onions and bell peppers for 3 to 4 minutes.
• Cook until the onions start to brown around the edges.
• Lower the heat and add in the crab meat. Stir to combine, then set aside.

Jumbo Crab Gravy

• To a pan over medium heat, add butter and sauté the onions and bell peppers for 3 to 4 minutes.
• Add flour and cook for 1 to 2 minutes, or until all the flour is absorbed.
• Deglaze the pan with seafood stock, then pour in heavy whipping cream.
• Stir to combine and gently fold in the jumbo lump crab meat. Once fully incorporated, set aside.

Fluffy Omelette

• To a pan over low heat, add a few tablespoons of unsalted butter.
• While it melts, beat together the eggs and heavy whipping cream until light and airy.
• Pour the egg mixture into the pan. Working from the outside in, gently move the eggs toward the center as they set.
• Once the eggs form a soft base, add the crab filling and some green onions to the center.
• Fold the edges toward the center to cover the filling, then fold over and plate.

Assemble

• Once plated, pour a generous amount of jumbo crab gravy over the top.
• Garnish with chopped green onions and parsley. Serve immediately and enjoy.

Storage and Reheating

Store any leftover omelette and crab gravy separately in airtight containers in the refrigerator for up to 2 days. Reheat the omelette gently in a buttered skillet over low heat, and warm the gravy in a saucepan, adding a splash of cream or seafood stock if it thickens too much.

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Jumbo Crab Omelette

There’s something undeniably indulgent about a breakfast that feels like it belongs at a seaside café…this Jumbo Crab Omelette delivers just that. Soft, pillowy eggs cradle a buttery crab filling, while a rich, creamy gravy loaded with jumbo lump crab drapes over the top. Every bite is luxurious yet comforting, blending coastal flavor with brunch elegance in the most satisfying way.

Course Breakfast, brunch

Cuisine American, French

Keyword jumbo crab, omelette

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 2 people

Author kingcooks

Ingredients

Crab Filling

• 8 oz crab meat
• 1/4 cup onions diced
• 1/4 cup bell peppers diced
• 1/4 tsp salt
• 1/4 tsp black pepper
• Olive oil for cooking

Fluffy Omelette

• 4 large eggs
• 1/4 cup heavy whipping cream
• 2 tbsp green onions
• Salt to taste

Jumbo Crab Gravy

• 8 oz jumbo lump crab meat
• 2 cups heavy whipping cream
• 1 cup seafood stock
• 1/4 cup onions diced
• 1/4 bell peppers diced
• 2 tbsp flour
• 1 tsp parsley dried
• 1 tsp salt
• 1 tsp black pepper
• Unsalted butter for cooking

Garnish

• Green onions chopped
• Parsley chopped

Instructions

Crab Filling

• To a pan over medium heat, add some olive oil and sauté the onions and bell peppers for 3-4 minutes.
• Cook until the onions start to brown around the edges.
• Lower the heat to low, and add in the crab meat. Stir to combine then set aside.

Jumbo Crab Gravy

• To a pan over medium heat add butter and sauté the onions and bell peppers for 3-4 minutes.
• Add flour and cook for 1-2 minutes or until all the flour is absorbed. Deglaze the pan with seafood stock.
• Then pour in heavy whipping cream. Continue to stir to combine and gently fold in the jumbo lump crab meat.
• Once fully incorporated, set aside.

Fluffy Omelette

• To a pan over low heat, add a few tablespoons of unsalted butter.
• While that melts, beat together the eggs and heavy whipping cream until light and airy.
• Pour the beaten egg mixture into the pan. Working from the outside, gently move the eggs to the center as they set.
• Continue to do so until the eggs form a healthy base.
• Add the crab filling to the center with some green onions. Then, gently fold the ends to the center to cover the filling in the middle. Fold over and plate.

Assemble

• Once plated, pour a healthy amount of the jumbo crab gravy over the top.
• Garnish with green onions and parsley. Serve immediately and enjoy!

Stuffed Brioche Breakfast French Toast (WATCH HERE)

If breakfast is the most important meal of the day, this stuffed brioche French toast makes it the most indulgent too. Thick slices of buttery brioche are filled with fluffy scrambled eggs, savory sausage, and melty cheese, then dipped in a cinnamon-kissed batter and cooked until golden. Each bite is rich, comforting, and perfectly balanced by a drizzle of warm maple syrup. It’s everything you love about a hearty breakfast, tucked neatly into one irresistible slice.

Why You’re Going to Love This Recipe

• The ultimate breakfast mashup – It’s French toast and a breakfast sandwich all in one.
• Perfectly balanced flavors – Buttery brioche, savory sausage, creamy eggs, gooey cheese, and just the right touch of maple syrup.
• Make-ahead friendly – The filling can be prepped in advance, so all that’s left is stuffing and cooking.
• Crowd-pleaser – Whether it’s brunch with friends or a cozy weekend breakfast, this recipe is guaranteed to impress.

Ingredients You’ll Need

• Thick slices of brioche bread
• Cheddar cheese and American cheese
• Breakfast sausage patties
• Eggs, butter, salt, and pepper (for fluffy scrambled eggs)
• Milk, eggs, brown sugar, orange zest, and cinnamon (for French toast batter)
• Maple syrup, for serving

How to Make It

1. Cook the eggs – Gently scramble eggs in butter until light and fluffy, then season with salt and pepper.
2. Make the filling – Combine the scrambled eggs with chopped sausage and both cheeses.
3. Prepare the batter – Whisk together milk, eggs, brown sugar, orange zest, and cinnamon.
4. Stuff the brioche – Cut an opening into each slice of bread and carefully fill with the breakfast mixture.
5. Cook the French toast – Dip each stuffed slice into the batter, then cook in a buttered pan until golden brown on both sides.
6. Serve – Drizzle with maple syrup and enjoy immediately.

Storage Suggestions

• Refrigerate – Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat – Warm in a buttered skillet or in the oven at 325°F until heated through. Avoid the microwave so the bread doesn’t get soggy.
• Freeze – Wrap tightly in foil and freeze for up to 1 month. Reheat from frozen in the oven until warmed through.

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Breakfast Stuffed French Toast

If breakfast is the most important meal of the day, this stuffed brioche French toast makes it the most indulgent too. Thick slices of buttery brioche are filled with fluffy scrambled eggs, savory sausage, and melty cheese, then dipped in a cinnamon-kissed batter and cooked until golden. Each bite is rich, comforting, and perfectly balanced by a drizzle of warm maple syrup. It’s everything you love about a hearty breakfast, tucked neatly into one irresistible slice.

Course Breakfast, brunch

Cuisine American

Keyword breakfast, eggs, french toast, sausage

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 6 slices

Author kingcooks

Ingredients

• 5-6 slices brioche about 1 1/2 to 2 inches thick
• 1 cup mild cheddar cheese shredded
• 6 slices American cheese chopped
• 5-6 breakfast sausage patties cooked and chopped
• Butter for cooking
• Maple syrup for serving

Fluffy Eggs

• 4-5 large eggs beaten
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/2 tsp pepper

French Toast Batter

• 1/2 cup milk
• 2 large eggs
• 1 tsp brown sugar
• 1 tsp orange zest
• 1/2 tsp cinnamon

Instructions

Fluffy Eggs

• To a pan over medium low heat add butter. Once the butter is melted, pour in the beaten eggs and gentle move around the pan bringing the outside into the center until large curds start to form.
• Season with salt and pepper and cook until the eggs are fluffy.

Breakfast Filling

• Once the eggs are cooked, transfer to a bowl with the cooked breakfast sausage, American cheese and cheddar cheese. Gently mix together and set aside.
• French Toast Batter
• To a bowl, add all ingredients listed under “French Toast Batter.” Beat until fully incorporated and set aside.

Assemble

• Make an opening through the bottom of each slice of brioche. Be careful not to cut through the bread.
• Stuffed the opening of each slice with the breakfast filling and gently press around the opening to seal.
• Heat a pan over medium low heat and add a few tabs of butter.
• Dip each stuffed slice of brioche into the French toast batter making sure it’s evenly coated.
• Once the butter is melted, add the battered stuffed brioche to the pan. Cook on both sides for 2-3 minutes until the golden brown and the center is heated through.
• Work in batches to insure all the stuffed slices aren’t over saturated.
• Serve immediately with a side of maple syrup and enjoy!

Egg Rolls x Seafood (WATCH HERE)

If you love crispy, golden egg rolls with a rich, indulgent filling, this Seafood Egg Rolls recipe is a must-try. Packed with buttery lobster, succulent shrimp, sweet crab, and creamy white cheddar, each bite is bursting with flavor. The homemade remoulade sauce adds a tangy, zesty finish that makes them irresistible. Whether you fry, bake, or air fry, these egg rolls bring restaurant-quality taste straight to your table.

Why You’ll Love This Recipe

• A luxurious seafood filling with lobster, shrimp, and crab for a rich, decadent flavor
• Perfectly crispy exterior whether fried, baked, or air fried
• Homemade remoulade sauce that pairs beautifully with the savory filling
• Versatile for parties, appetizers, or a special dinner treat
• Easy to customize with your favorite seafood or cheeses

Ingredients for Seafood Egg Rolls

Egg Rolls
Egg roll wrappers
White cheddar cheese slices
Canola oil, for frying

Seafood Filling
Lobster tails
Large shrimp, deveined and shelled
Jumbo lump crab
Crab meat
Mayonnaise
Unsalted butter
Red onion, diced
Bell peppers, diced
Green onion, diced
Parsley, chopped
Old Bay seasoning
Salt
Black pepper

Egg Wash
Egg
Water or milk

Remoulade Sauce
Mayonnaise
Fresh parsley, chopped
Fresh chives, chopped
Dijon mustard
Black pepper
Worcestershire sauce
Onion powder
Lemon juice
Old Bay seasoning
Paprika

How to Make the Remoulade Sauce

Mix together all ingredients for the remoulade sauce in a small bowl until smooth. Cover and refrigerate until ready to serve.

How to Make the Egg Wash

Whisk the egg and water or milk in a small bowl until smooth. Set aside.

How to Prepare the Seafood Filling

In a pot over low heat, melt the butter completely. Add the lobster, shrimp, garlic, thyme, and salt. Stir occasionally and allow the seafood to poach gently for several minutes until partially cooked. The butter should remain at a gentle simmer without bubbling.

Once the seafood is about three-quarters cooked, remove it from the butter and let it rest for a few minutes. Once cooled, cut the lobster and shrimp into bite-sized pieces.

In a large mixing bowl, combine the mayonnaise, cooked lobster and shrimp, crab meat, green onions, red onion, bell pepper, parsley, white cheddar, Old Bay, and black pepper. Gently fold in the jumbo lump crab to keep the pieces intact.

How to Assemble the Egg Rolls

Place two egg roll wrappers on a flat surface. Spoon the seafood filling into the center. Brush the edges with egg wash. Fold the bottom corner over the filling, then fold in the sides toward the center. Roll tightly toward the top corner, sealing the edge. Repeat until all filling is used.

Frying Instructions

Heat canola oil in a deep pot to 350°F. Fry egg rolls in batches until golden brown and crispy, about a few minutes per batch. Drain on a paper towel-lined plate or wire rack.

Air Fryer Instructions

Preheat the air fryer to 375°F. Lightly brush or spray egg rolls with canola oil, coating all sides. Arrange in a single layer in the basket with space between each. Cook for 8 to 10 minutes, turning halfway through, until golden brown and crispy.

Baking Instructions

Preheat the oven to 400°F. Place egg rolls on a parchment-lined baking sheet. Brush or spray with canola oil to help them crisp. Bake for 18 to 20 minutes, flipping halfway through, until golden brown and heated through.

Serving Suggestions

Serve hot with lemon wedges and the homemade remoulade sauce for dipping. These egg rolls pair perfectly with a fresh side salad or crispy fries for a complete meal.

Storage and Reheating

Store any leftover egg rolls in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer to bring back their crispiness. For longer storage, freeze uncooked egg rolls and cook directly from frozen, adding a few extra minutes to the cooking time.

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Crispy Seafood Egg Rolls

Golden, crispy, and loaded with decadent seafood, these egg rolls are anything but ordinary. Each bite is packed with buttery lobster, tender shrimp, sweet crab, and creamy white cheddar, all wrapped up in a flaky shell. Whether fried, baked, or air-fried, they deliver restaurant-quality flavor right from your kitchen, especially when paired with a tangy homemade remoulade sauce.

Course Appetizer, dinner, lunch

Cuisine American, Asian

Keyword egg rolls, seafood

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Author kingcooks

Ingredients

• 9-10 egg roll wrappers
• 2 cups white cheddar cheese slices
• Canola oil for frying

Seafood Filling

• 1-2 lobster tails deveined and shelled
• 1/2 lbs shrimp deveined and shelled
• 8 oz jumbo lump crab
• 4 oz crab meat
• 1 cup mayonnaise
• 1 cup butter unsalted
• 1/4 cup red onion diced
• 1/4 cup bell peppers diced
• 1/4 cup green onion diced
• 2 tbsp parsley chopped
• 1 tsp old bay
• 1/2 tsp salt
• 1 tsp pepper

Egg Wash

• 1 egg
• 1 tbsp water or milk

Remoulade Sauce

• 1/2 cup mayo
• 1 tsp parsley freshly chopped
• 1 tsp chives freshly chopped
• 1 tsp Dijon mustard
• 1 tsp black pepper
• 1 tsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp lemon juice
• 1/2 tsp Old Bay
• 1/4 tsp paprika

Instructions

Remoulade Sauce

• Mix together all ingredients listed under “Remoulade Sauce” and set aside.

Egg Wash

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

Seafood Filling

• In a pot over low heat at butter. Once the butter is melted completely, slowly add in the lobster, shrimp, garlic, thyme and salt.
• Stir occasionally and allow the lobster and shrimp to pouch for 5-6 minutes. The butter should be at a gentle simmer, no bubbling.
• Once cooked 75% of the way through, remove from the butter and set aside to rest for a few minutes.
• Once cooled, cut the lobster and shrimp into bite sized pieces.
• To a large bowl, add mayonnaise, the pouched shrimp and lobster, crab meat, green onions, red onion, bell pepper, parsley, white cheddar, old bay and black pepper.
• Mix to combine then gently fold in jumbo lump crab meat.

Assemble

• Stack two egg roll wrapper on a flat surface. Add a few tablespoons of the seafood filling to the center. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners to the center.
• Roll tightly toward the top corner, sealing the edge. Repeat until all the filling is used. Should make roughly 9-10 egg rolls.

Frying Instructions

• 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 or cooling rack.

Air Fryer Instructions

• Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil, making sure all sides are coated. Arrange the egg rolls in a single layer in the air fryer basket, leaving space between each one.
• Cook for 8–10 minutes, turning halfway through, until golden brown and crispy.

Baking Instructions

• Preheat the oven to 400°F. Place the egg rolls on a parchment-lined baking sheet. Lightly brush or spray with canola oil to help them crisp up. Bake for 18–20 minutes, flipping halfway through, until golden brown and heated through.
• Serve hot with a side of lemon wedges and the homemade remoulade sauce. Enjoy!

Crispy Buffalo Chicken Croissant Sandwich

If you’ve ever craved the fiery crunch of buffalo chicken with the indulgent softness of a buttery croissant, this Crispy Buffalo Chicken Croissant Sandwich is your new obsession. Juicy chicken thighs marinated in seasoned buttermilk, fried to golden perfection, then tossed in a rich garlic-infused buffalo sauce and layered into a flaky croissant with parmesan ranch-dressed romaine. This is more than just a sandwich. It’s a full-on flavor experience.

Why You’re Going to Love This Recipe

• Bold Buffalo Flavor
  Spicy, tangy, and perfectly balanced with hints of garlic and dark brown sugar
• Incredible Texture
  Buttery croissant, crisp lettuce, juicy fried chicken. Every bite is a perfect contrast
• From-Scratch Sauces
  Homemade buttermilk ranch and buffalo sauce take this over the top
• Restaurant Quality at Home
  Feels like takeout, but tastes way better
• Perfect for Game Day or Anytime
  Serve it up during parties, weekend dinners, or whenever you need a serious flavor fix

Ingredients You’ll Need

For the Chicken Marinade
Buttermilk, garlic, mustard, paprika, salt, pepper, and boneless chicken thighs

For the Crispy Breading
Flour, onion powder, garlic powder, thyme, paprika, salt, and pepper

For the Garlic Infused Buffalo Sauce
Buffalo hot sauce, butter, garlic, and dark brown sugar

For the Buttermilk Ranch
Mayonnaise, sour cream, buttermilk, chives, lemon juice, parsley, and seasonings

Sandwich Assembly
Croissants, chopped romaine lettuce, shaved Parmesan cheese, and canola oil for frying

How to Make It (WATCH HERE)

Marinate the Chicken
Start by mixing your marinade. Combine buttermilk, garlic, mustard, spices, and chicken thighs. Let it soak for at least 20 minutes to tenderize and flavor the meat

Make the Ranch
Blend together mayo, sour cream, buttermilk, herbs, and seasonings until creamy and smooth. This ranch doubles as a dressing and sandwich spread

Prepare the Buffalo Sauce
Simmer butter, garlic, buffalo sauce, and brown sugar until rich and glossy. This garlicky, buttery hot sauce is the real star

Bread and Fry the Chicken
Dredge marinated chicken in seasoned flour and fry until golden brown and crisp, about 6 to 8 minutes per piece or until 165°F internally

Assemble the Sandwich
Toast your croissants. Toss romaine with ranch and Parmesan. Spread ranch on the croissant bottoms, add buffalo chicken, salad, and more cheese. Cap with the croissant tops and devour immediately

Storage Tips

Chicken
Store extra fried chicken in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven or air fryer to re-crisp

Ranch and Buffalo Sauce
Keep sealed in the fridge for up to 5 days

Croissants
Best enjoyed fresh, but can be stored in a sealed bag for 1 to 2 days

Pro Tips for Maximum Flavor

• Use boneless, skinless chicken thighs for juicy, tender results every time
• Don’t skip the croissant toast. It adds a golden buttery layer that takes this sandwich to the next level
• Add extra buffalo sauce for a bolder kick, or drizzle on some honey if you like a sweet-heat combo
• Make the ranch and buffalo sauce a day ahead to save time and deepen the flavor

Hungry Yet?

Whether you’re hosting, indulging, or just craving something unforgettable, this Crispy Buffalo Chicken Croissant Sandwich delivers everything: crunch, heat, creaminess, and pure satisfaction. Just like that.

RECIPE

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Crispy Buffalo Chicken Croissant Sandwich

There’s something irresistible about the way buttery croissants give in at the first bite, especially when they’re stuffed with crispy, spicy buffalo chicken and dressed in a cool, creamy parmesan ranch. This Crispy Buffalo Chicken Croissant Sandwich takes everything you love about game-day flavors and wraps it in flaky, golden layers of indulgence. Whether you’re feeding a hungry crowd or craving something bold for dinner, this sandwich is built to impress, with crunch, heat, and comfort in every bite. Ready to turn heads (and light up your taste buds)? Let’s get into it.

Course brunch, dinner, lunch

Cuisine American

Keyword buffalo chicken, buffalo sauce, croissants, sandwich

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Author kingcooks

Ingredients

• 4 croissants toasted
• 3 cups romaine lettuce chopped
• 1/2 Parmesan cheese shaved
• Canola oil for frying

Chicken Marinade

• 4-5 chicken thighs boneless skinless
• 2 cups buttermilk cold
• 1 tbsp garlic minced or paste
• 1 tsp onion powder
• 1 tsp yellow mustard
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper

Crispy Breading

• 2 cups flour
• 1 tsp thyme ground
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp paprika

Homestyle Buttermilk Ranch

• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 tsp chives dried or fresh
• 1 tsp lemon juice
• 1 tsp parsley dried or fresh
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp sugar

Garlic Infused Buffalo Sauce

• 1-1 /12 cups buffalo hot sauce
• 2 tbsp butter unsalted
• 1 tbsp garlic minced or paste
• 1 tsp dark brown sugar

Instructions

Chicken Marinade

• In a large bowl, add all ingredients listed under “Chicken Marinade” and mix until fully combined.
• Once each piece of chicken is coated, set aside to marinate for at least 20 minutes.

Homestyle Buttermilk Ranch

• In a blender (or a tall container if using an immersion blender) or food processor, add all ingredients listed under “Homestyle Buttermilk Ranch” and blend until smooth.
• Season with salt to taste. Once fully incorporated, set aside.

Crispy Breading

• In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.
• Garlic Infused Buffalo Sauce
• To a pan over low heat, add all ingredients listed under “Garlic Infused Buffalo Sauce.” Once everything is fully incorporated, remove from heat and set aside.

Assemble

• Heat a large pot of canola oil to 350°F.
• Once the oil is hot, dredge the marinated chicken thighs in the crispy breading. Shake off any excess and slowly add the chicken pieces to the hot oil and fry until golden brown, about 6-8 minutes or until the internal temperature reaches 165F.
• Toss the crispy chicken thighs in the garlic infused buffalo sauce and transfer to a wire rack.
• In a large bowl, combine the chopped romaine lettuce, homestyle buttermilk ranch dressing and shaved Parmesan cheese. Mix until well combined, then set aside.
• Spread a generous layer of homestyle buttermilk ranch dressing on the toasted bottom halves of the croissants.
• Place a crispy chicken thigh on each, followed by a generous portion of the dressed salad, more Parmesan cheese, and extra dressing.
• Finish with the toasted croissant tops.
• Serve immediately and enjoy!

Seafood Macaroni Salad

This isn’t your average macaroni salad. It’s a chilled seafood lover’s dream—creamy, tangy, herb-laced, and loaded with tender grilled shrimp and sweet, luxurious crab. Perfect as a summer side or light main dish, this seafood macaroni salad brings the freshness of the coast right to your table.

Whether you’re planning a cookout, picnic, or weekday lunch, this cold seafood pasta salad checks all the boxes: bold flavor, beautiful presentation, and minimal prep. And thanks to Hellmann’s Real Mayonnaise, every bite is rich, smooth, and satisfying.

Why You’re Going to Love This Seafood Macaroni Salad

Elevated and Easy
This dish looks and tastes gourmet but comes together with simple ingredients and just a few easy steps.

Coastal Flavor
Sweet claw crab, delicate lump crab, and perfectly grilled shrimp marinated in creamy mayo make every bite feel like a beachside indulgence.

Herb-Infused Creaminess
A vibrant dressing with lemon juice, Dijon mustard, parsley, and chives ties it all together with fresh flavor and a touch of tang.

Perfect for Make-Ahead Meals
It’s even better after a little time in the fridge, which makes it an ideal prep-ahead option for gatherings or grab-and-go lunches.

Versatile and Crowd-Pleasing
Serve it chilled as a side dish, a light main, or a standout addition to your next summer spread.

Ingredients You’ll Need

Pasta Base
Elbow macaroni or shells cooked until just tender, rinsed in cold water and cooled completely.

Seafood
Grilled shrimp marinated in Hellmann’s Real Mayonnaise, lemon zest, garlic, and spices
Jumbo lump crab meat for delicate texture
Claw crab meat for sweet, flavorful depth

Creamy Herb Dressing
Hellmann’s Real Mayonnaise for a rich, velvety base
Celery, red onion, and bell peppers for crunch and color
Dijon mustard and lemon juice for brightness
Parsley, chives, and celery seed for fresh herbal notes
Salt and pepper to taste

How to Make It

Grill the Shrimp
Toss peeled and deveined shrimp with mayonnaise, garlic, lemon zest, paprika, salt, and pepper. Let it marinate briefly while you preheat your grill.
Grill the shrimp until slightly charred and opaque, then let them cool completely.

Make the Dressing
In a large bowl, stir together the mayonnaise, celery, red onion, bell pepper, Dijon, lemon juice, parsley, chives, and celery seed. Season with salt and pepper to taste.

Assemble the Salad
Add the cooled pasta to the bowl with the dressing. Toss in the grilled shrimp and claw crab meat. Gently fold in the jumbo lump crab to keep it whole and delicate.
Top with a dusting of paprika and a sprinkle of fresh chives.

Serving and Storage Tips

Serve this salad cold with lemon wedges on the side. It pairs beautifully with grilled vegetables, corn on the cob, or buttery crackers.
Store any leftovers in an airtight container in the fridge. For best texture and flavor, enjoy within two to three days. Stir before serving.

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Seafood Macaroni Salad

Tender macaroni pasta, succulent grilled shrimp marinated in Hellmann’s Real Mayonnaise, delicate jumbo lump and claw crab meat for a luxurious seafood experience. The vibrant, herb-infused mayonnaise dressing ties it all together with just the right balance of tang, crunch, and freshness. Whether you’re serving it as a side or a light main, this salad is guaranteed to become a staple in your summer recipe rotation.

Course brunch, dinner, lunch

Cuisine American

Keyword macaroni salad, pasta salad, seafood

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 1 lb elbow macaroni or shells, cooked al dente, rinse in cold water and set aside to cool
• 8 oz jumbo lump crab meat
• 4 oz crab claw meat

Grilled Shrimp

• 1 lb shrimp peeled and deveined
• 1/4 cup Hellmann’s Real Mayonnaise
• 1 tsp garlic minced or paste
• 1 tsp lemon zest
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper

Creamy Dressing

• 1 /12 to 2 cups Hellmann’s Real Mayonnaise
• 1/2 cup celery finely chopped
• 1/4 cup red onion finely chopped
• 1/4 cup bell peppers finely chopped
• 2 tbsp dijon mustard
• 2 tbsp lemon juice
• 2 tbsp parsley finely chopped
• 2 tbsp chives finely chopped
• 1 tsp celery seed
• Salt to taste
• Pepper taste

Instructions

Grilled Shrimp

• Pre-heat grill to 400F.
• In a large bowl add all ingredients listed under “Grilled Shrimp.” Mix throughly and all to marinate for 10-15 minutes.
• Grill the shrimp for 2-3 minutes on both sides until slightly charred and opaque.
• Once cooked, set aside to cool completely.

Creamy Dressing

• In a large bowl combine all ingredients listed under “Creamy Dressing.” Mix thoroughly and set aside.

Assemble

• To the large bowl with the creamy dressing, add the cooked pasta of your choice, the crab claw meant and cooled grilled shrimp. Once combined, gently fold in the jumbo lump crab meat.
• Garnish with chives and a light dusting of paprika. Serve immediately and enjoy!

Cheesesteak Sliders

These Cheesesteak Sliders are everything you love about the classic sandwich. Melty cheese, tender ribeye, and buttery rolls, all baked into a crave-worthy pull-apart bite. Perfect for game day, parties, or weeknight indulgence, they come together fast and disappear even faster.

Why You’re Going to Love This Recipe

• Crowd Pleasing Whether you’re feeding friends or family, these sliders hit every savory, cheesy note
• Quick and Easy Minimal prep and maximum flavor make this perfect for busy weeknights
• Irresistible Garlic Butter Topping That golden, garlicky finish on the buns is next level
• Classic Cheesesteak Vibes You get all the richness of the Philly favorite, just in slider form

Ingredients

Rolls and Cheese
Hawaiian sweet rolls
American cheese
Provolone cheese
Mayonnaise

Steak Filling
Thinly shaved ribeye
Diced onions
Diced bell peppers
Salt
Black pepper

Garlic Butter
Butter, melted
Garlic
Salt

Instructions

Make the Garlic Butter
In a small bowl, mix together melted butter, garlic, and a pinch of salt. Set aside.

Cook the Steak Filling
In a hot skillet, add oil and sear the ribeye until nearly cooked through. Toss in onions and bell peppers, cooking until tender and lightly caramelized. Season with salt and pepper.

Assemble the Sliders
Preheat oven to 400°F
Slice the rolls horizontally and spread mayo on both the top and bottom halves. Place the bottom layer on a lined baking sheet

Layer with American and provolone cheese, followed by the steak and veggie mixture. Add another layer of both cheeses, then crown with the top buns. Brush generously with garlic butter.

Bake and Serve
Toast in the oven for 8 to 10 minutes, until the cheese is melty and the tops are golden brown

Once out of the oven, brush on more garlic butter, sprinkle with parmesan cheese, and finish with freshly chopped parsley. Serve hot and watch them vanish.

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Cheesesteak Sliders

If you’ve ever craved a Philly cheesesteak wrapped in a soft, buttery hug, this one’s for you. These Cheesesteak Sliders are stuffed with juicy ribeye, sautéed onions and peppers, and a double layer of gooey cheese, all nestled between sweet Hawaiian rolls. Brushed in garlicky butter and baked to golden perfection, they’re the kind of snack that turns any gathering into a party.

Author kingcooks

Ingredients

• 12 count Hawaiian Rolls
• 10 slices American cheese
• 8 slices provolone cheese
• 1/2 cup mayo

Steak Filling

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

Garlic Butter

• 4 tbsp butter melted
• 1 tsp garlic
• 1/4 tsp salt

Instructions

Garlic Butter

• To a small bowl, add all ingredients listed under “Garlic Butter.” Once combined, 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.

Assemble

• Preheat oven to 400F
• Slice a 12-pack of Hawaiian sweet rolls in half lengthwise and spread a generous layer of mayo on both sides. Transfer the bottom half to a prepared baking sheet. Add six slices of American cheese and four slices of provolone cheese.
• Top with the tender steak and veggies. Add another layer of American and provolone cheese. Return the top buns and brush on a healthy amount of garlic butter. Toast until the cheese is melted and the tops are golden brown. This should take about 8-10 minutes.
• Once out of the oven, brush on more garlic butter, a few sprinkles of parmesan cheese and freshly chopped parsley. Enjoy!

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.