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!

These French Onion Dip Sliders are the perfect mix of comfort and indulgence. Buttery Hawaiian rolls, rich and savory roast beef, and a luscious onion gravy come together with melted provolone and a generous layer of Heluva Good! French Onion Dip for a bite that’s creamy, cheesy, and full of bold flavor. Finished with a garlicky butter topping and baked to golden perfection, these sliders are a guaranteed hit for game days, gatherings, or a cozy night in.

Why You’re Going to Love This Recipe

• Ultimate Flavor Combo – Savory onion gravy, creamy French onion dip, and gooey cheese create layers of rich, bold taste.
• Easy to Make – Simple ingredients come together quickly, making this a stress-free, crowd-pleasing dish.
• Perfect for Any Occasion – Whether it’s a party, potluck, or weeknight dinner, these sliders will disappear fast.
• Dippable & Delicious – Serve with extra gravy and more French onion dip for the ultimate bite.

Ingredients

• Hawaiian sweet rolls – Soft and slightly sweet, they’re the perfect base for these sliders.
• Provolone cheese – Melts beautifully and complements the savory flavors.
• Deli roast beef – Thinly sliced and smothered in a rich onion gravy.
• Beef broth & onions – The foundation of a deep, flavorful gravy.
• Heluva Good! French Onion Dip – Adds a creamy, tangy twist to every bite.
• Garlic butter – Brushed on top for a golden, flavorful finish.

How to Make French Onion Dip Sliders

Garlic Butter

In a small bowl, mix together all ingredients listed under “Garlic Butter.” Set aside.

Beef and Gravy

In a pan over medium heat, add some olive oil, butter, and thinly sliced onions. Sauté until soft and slightly browned, then season with salt and pepper.

Sprinkle in flour and stir continuously, allowing it to cook until absorbed by the onions and butter.

Add garlic, and once fragrant, deglaze the pan with beef stock. Stir and let the sauce thicken. Once thickened, stir in dried parsley and adjust seasoning as needed.

Add thinly sliced roast beef to the pan, coating each bundle in the onion gravy. Once warmed through, remove from heat and set aside.

Assemble

Slice the Hawaiian sweet rolls in half lengthwise and toast both sides. Spread Heluva Good! French Onion Dip generously on both halves.

On the bottom rolls, layer provolone cheese, followed by the roast beef and onion gravy. Add another layer of provolone cheese, then place the top rolls on.

Brush with garlic butter and bake in a preheated oven at 350°F until golden brown and the cheese is melted.

Serve warm with extra onion gravy and more Heluva Good! French Onion Dip for dipping. Enjoy!

Storage & Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to three days.
• Reheating: Warm in the oven at 300°F until heated through, or microwave in short intervals to maintain texture.

These French Onion Dip Sliders are rich, creamy, and packed with bold, savory goodness. Whether you’re feeding a crowd or treating yourself, they’re guaranteed to be a new favorite!

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French Onion Dip Sliders

There’s something undeniably satisfying about a hot, cheesy, and flavor-packed slider, and these French Onion Dip Sliders deliver on every level. Imagine buttery Hawaiian rolls toasted to perfection, layered with rich, savory roast beef smothered in a velvety onion gravy, and melted provolone cheese tying it all together. But the real star? A generous spread of Heluva Good! French Onion Dip, adding an irresistible tangy depth to every bite. Brushed with garlicky butter and baked until golden, these sliders are the ultimate crowd-pleaser—perfect for game days, gatherings, or just because you deserve something delicious. Serve with extra onion gravy and dip for the full experience!

Course Appetizer, sliders

Cuisine American

Keyword beef and gravy, dip, french onion, sliders, spinach artichoke dip

Prep Time 10 minutes minutes

Servings 6 servings

Author kingcooks

Ingredients

• 8 oz heluva good French onion dip
• 1 12 pack Hawaiian sweet rolls
• 12 slices provolone cheese

Beef and Gravy

• 1 lb deli roast beef sliced thin
• 2 cups beef broth or stock
• 1 large onion sliced thin
• 3 tbsp butter
• 3 tbsp flour
• 1 tsp worcestershire sauce
• 1 tsp parsley dried
• 1 tsp salt
• 1 tsp pepper
• Olive oil for cooking

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.

Beef and Gravy

• To a pan over medium heat, add some olive oil, butter, and the thinly sliced onions. Allow to sauté for 3-5 minutes or until they are soft and slightly browned. Season with salt and pepper.
• Add flour and continuously stir to combine. Cook for 1-2 minutes so the flour can be absorbed by the onions and butter.
• Follow that with garlic, and once fragrant, deglaze the pan with beef stock.
• Stir and allow the sauce to thicken for 2-3 minutes. Once the sauce has thickened, stir in dried parsley and season with salt and pepper to taste.
• Add bundles of thinly sliced roasted beef and smother each pile with the onion gravy. Once the roast beef is covered, remove from heat and set aside.

Assemble

• Slice a 12-pack of Hawaiian sweet rolls in half lengthwise and toast both sides. Add a generous layer of Heluva Good! French Onion Dip to both sides of the toasted rolls.
• On the bottom rolls, lay down a layer of provolone cheese, followed by the roast beef and onion gravy. Add another layer of provolone cheese, then place the top rolls on.
• Brush with garlic butter and place in a preheated oven at 350°F. Bake until the tops are golden brown and the cheese is melted, about 10 minutes.
• Once cooked, serve with an extra side of onion gravy and more Heluva Good! French Onion Dip. Enjoy!

This Shrimp Bacon Ranch Crunch Wrap is the ultimate mashup of bold flavors and irresistible textures. Picture this: crispy, golden shrimp wrapped in a warm tortilla, layered with smoky bacon, cool and creamy avocado ranch dressing, crunchy Doritos Cool Ranch chips, and fresh pico de gallo. Every bite delivers a balance of crunch, creaminess, and spice—everything you crave in a handheld masterpiece.

The marinated shrimp fry up to crispy perfection, while the homemade avocado ranch adds a luscious, tangy contrast. And let’s not forget the Cool Ranch Doritos, adding that extra hit of flavor and crunch. Seared until golden brown, this crunch wrap locks in all that goodness, creating a mouthwatering experience in every bite.

Why You’re Going to Love This Recipe

• Crispy, Juicy Shrimp – Marinated in buttermilk and coated in a perfectly seasoned breading for a golden, crunchy bite.
• Smoky Bacon – Because everything’s better with crispy, savory bacon.
• Creamy Avocado Ranch – A cool, tangy dressing that ties everything together.
• Doritos Cool Ranch Chips – Adding that bold, zesty crunch for the ultimate texture.
• Easy to Make at Home – Skip the drive-thru and create this next-level crunch wrap from scratch!

Ingredients

Crunch Wrap

• 2 large tortillas
• 2 small tortillas
• 8–10 Doritos Cool Ranch chips
• 1 cup cooked bacon, chopped
• 1 cup lettuce, shredded

Avocado Ranch Dressing

• Buttermilk
• Avocado
• Sour cream
• Mayo
• Chives
• Dill
• Onion powder
• Garlic powder
• Salt & pepper
• Sugar

Shrimp Marinade

• Large shrimp, cleaned, shelled, and deveined
• Buttermilk
• Garlic powder
• Onion powder
• Salt & pepper
• Paprika

Crispy Breading

• Flour
• Onion powder
• Garlic powder
• Salt & pepper
• Paprika

Pico de Gallo

• Tomato, chopped
• Red onion, chopped
• Jalapeño, chopped
• Lime juice
• Cilantro, chopped
• Salt & pepper

How to Make Shrimp Bacon Ranch Crunch Wrap

Avocado Ranch Dressing

In a blender, add all ingredients listed under “Avocado Ranch Dressing.” Blend until smooth and set aside.

Pico de Gallo

In a bowl, add all ingredients listed under “Pico de Gallo,” and mix until combined. Season with salt and pepper to taste. Set aside.

Shrimp Marinade

In a bowl, add all ingredients listed under “Shrimp Marinade,” and mix thoroughly. Allow to marinate for 15–20 minutes.

Crispy Breading

In a bowl, add all ingredients listed under “Crispy Breading.” Whisk thoroughly and set aside.

Assemble

1. Heat a deep pot of canola oil to 350°F.
2. Dredge the marinated shrimp in the crispy breading until fully coated. Shake off any excess, then gently place in the heated oil.
3. Working in batches, fry for 2–3 minutes until golden brown and cooked through.
4. To a large tortilla, add a layer of crispy shrimp, cooked bacon, avocado ranch dressing, Doritos Cool Ranch chips, pico de gallo, lettuce, and more avocado ranch dressing.
5. Top with a small tortilla, then fold over the edges of the large tortilla to create a seal.
6. Heat a dry pan over medium heat, and toast the crunch wrap on both sides, starting with the seam side first.
7. Once golden brown on both sides, serve immediately with a side of avocado ranch dressing.

Storage & Reheating Tips

• Storage – Wrap leftovers tightly in foil or an airtight container. Store in the fridge for up to 2 days.
• Reheating – To keep it crispy, warm in a skillet over medium heat for a few minutes on each side. Avoid the microwave to prevent sogginess.

This Shrimp Bacon Ranch Crunch Wrap is a must-try for anyone who loves bold flavors and satisfying crunch. Make it tonight, and let me know what you think! Enjoy!

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Shrimp Bacon Ranch Crunch Wrap

This Shrimp Bacon Ranch Crunch Wrap is the ultimate mashup of bold flavors and irresistible textures. Picture this: crispy, golden shrimp wrapped in a warm tortilla, layered with smoky bacon, cool and creamy avocado ranch dressing, crunchy Doritos Cool Ranch chips, and fresh pico de gallo. Every bite delivers a balance of crunch, creaminess, and spice—everything you crave in a handheld masterpiece.The marinated shrimp fry up to crispy perfection, while the homemade avocado ranch adds a luscious, tangy contrast. And let’s not forget the Cool Ranch Doritos, adding that extra hit of flavor and crunch. Seared until golden brown, this crunch wrap locks in all that goodness, creating a mouthwatering experience in every bite.

Course dinner, lunch

Cuisine American, Mexican

Keyword avocado ranch dressing, bacon, crispy shrimp, crunch wrap, ranch

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 2 large tortillas
• 2 small tortillas
• 8-10 Doritos cool ranch chips
• 1 cup cooked bacon chopped
• 1 cup lettuce shredded

Avocado Ranch Dressing

• 1 cup buttermilk
• 1/2 cup avocado
• 1/4 cup sour cream
• 1/4 cup mayo
• 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

Shrimp Marinade

• 1 lbs large shrimp cleaned shelled and deveined
• 1 cup buttermilk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

Crispy Breading

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

Pico De Gallo

• 1/2 cup tomato chopped
• 2 tbsp red onion chopped
• 1 tbsp jalapeño chopped
• 1 tbsp lime juice
• 1 tsp cilantro chopped
• Salt to taste
• Pepper to taste

Instructions

Avocado Ranch Dressing

• In a blender, add all ingredients listed under “Avocado Ranch Dressing.” Blend until smooth and set aside.

Pico de Gallo

• In a bowl, add all ingredients listed under “Pico de Gallo,” and mix until combined. Season with salt and pepper to taste. Set aside.

Shrimp Marinade

• In a bowl, add all ingredients listed under “Shrimp Marinade,” and mix thoroughly. Allow to marinate for 15–20 minutes.

Crispy Breading

• In a bowl, add all ingredients listed under “Crispy Breading.” Whisk thoroughly and set aside.

Assemble

• Heat a deep pot of canola oil to 350°F.
• Dredge the marinated shrimp in the crispy breading until fully coated. Shake off any excess, then gently place in the heated oil.
• Working in batches, fry for 2–3 minutes until golden brown and cooked through.
• To a large tortilla, add a layer of crispy shrimp, cooked bacon, avocado ranch dressing, Doritos Cool Ranch chips, pico de gallo, lettuce, and more avocado ranch dressing.
• Top with a small tortilla, then fold over the edges of the large tortilla to create a seal.
• Heat a dry pan over medium heat, and toast the crunch wrap on both sides, starting with the seam side first. Once golden brown on both sides, serve immediately with a side of avocado ranch dressing.
• 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!

Comfort food doesn’t get much better than this. These Short Rib Chili Pot Pies take rich, slow-braised short rib chili and tuck it beneath a golden, buttery cornbread topping. Each bite is packed with smoky spices, juicy tomatoes, and a trio of hearty Goya beans—kidney, black, and pinto—for a meal that’s as satisfying as it is indulgent. Finished with a brush of honey butter and a sprinkle of cheddar, this dish is the perfect balance of savory and sweet.

Baked in individual ramekins, these pot pies are great for cozy nights in or serving up something special for game day. Whether you’re gathering with friends or simply treating yourself, this recipe will have everyone coming back for seconds.

Why You’re Going to Love This Recipe

• Bold and flavorful – Slow-braised short rib chili is infused with smoky spices and chipotle for deep, rich flavor.
• Perfectly portioned – Individual ramekins make serving easy and elegant.
• Sweet and savory contrast – A touch of honey butter on the cornbread topping balances the smoky, hearty chili.
• Comfort food at its finest – Tender beef, warm spices, and cheesy cornbread come together in the coziest way.
• Pressure cooker option – Save time by making the chili in a pressure cooker!

How to Make Short Rib Chili Pot Pie

Make the Short Rib Chili

1. Season the short rib pieces with salt and pepper.
2. In a pan over medium heat, add oil and sear the short ribs in batches until browned on all sides. Set aside.
3. In the same pan, sauté onions until softened. Stir in tomato paste and cook for a few minutes.
4. Deglaze with red wine, allowing the alcohol to cook off.
5. Stir in beef stock, crushed tomatoes, and chipotle peppers.
6. Season with chili powder, smoked paprika, oregano, salt, pepper, and garlic.
7. Return the seared short rib to the pan, add jalapeños and fresh tomatoes, then cover and let simmer on low until the beef is fall-apart tender.
8. Shred the short rib into smaller pieces, then stir in Goya kidney beans, black beans, pinto beans, and fresh parsley. Simmer for a few more minutes.

Make the Cornbread Topping

1. In a bowl, mix the corn muffin mix with eggs and half and half until combined. Let rest for a few minutes.

Make the Honey Butter

1. In a small bowl, mix butter, honey, and salt until smooth. Set aside.

Assemble & Bake

1. Preheat oven to 400°F.
2. Divide the chili into individual ramekins, then top each with shredded cheddar cheese.
3. Spoon a layer of cornbread batter over the chili.
4. Place ramekins on a baking tray and bake for 15-20 minutes, or until the cornbread is cooked through.
5. Brush the tops with honey butter and serve with sour cream and diced red onion, if desired.

Pressure Cooker Instructions

1. Set the pressure cooker to sauté mode. Heat oil and sear the short ribs until browned. Remove and set aside.
2. Add onions and sauté until softened. Stir in tomato paste and cook for a minute.
3. Deglaze with red wine, then add beef stock, crushed tomatoes, chipotle peppers, chili powder, smoked paprika, oregano, salt, pepper, and garlic.
4. Return the short ribs to the pot, secure the lid, and cook on high pressure for about 40 minutes.
5. Allow natural release, then shred the beef. Stir in Goya kidney beans, black beans, pinto beans, and fresh parsley.
6. Follow the remaining assembly and baking steps as written.

Storage & Reheating

• Refrigerate – Store leftovers in an airtight container for up to 3 days.
• Freeze – The chili can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before assembling.
• Reheat – Warm in a 350°F oven until heated through. If frozen, bake from frozen at 375°F until bubbly and hot.

This Short Rib Chili Pot Pie is everything you crave in a comfort meal—rich, hearty, and irresistibly cozy. Whether you slow-braise it or take the pressure cooker shortcut, this dish is sure to become a staple in your home. Enjoy!

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Short Rib Chili Pot Pie

Comfort food just got a mouthwatering makeover with these Short Rib Chili Pot Pies. Imagine tender, slow-braised short rib chili simmered to perfection with smoky spices, juicy tomatoes, and a trio of hearty Goya beans—kidney, black, and pinto—for a rich, satisfying base. All of this goodness is tucked beneath a fluffy, golden cornbread topping that’s kissed with honey butter for a touch of sweetness. Portioned perfectly in individual ramekins, these pot pies are the ultimate in cozy, feel-good dining. Goya Foods brings unparalleled quality and flavor to the beans, ensuring every bite is as wholesome as it is delicious. Topped with a sprinkle of cheddar cheese and served with a dollop of sour cream, this dish is a true showstopper. Whether you’re warming up on a chilly evening or hosting guest for the big game, this recipe will quickly become a household favorite.

Course brunch, dinner, Main Course

Cuisine American

Keyword chili, pot pie, short ribs

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Servings 8

Author kingcooks

Equipment

• 8-10 ramekins

Ingredients

• 1 1/2 cup mild cheddar shredded
• 1/2 cup sour cream
• 1/4 red onion diced (optional)

Short Rib Chili

• 2-3 lbs beef short rib boneless cut into 1 inch pieces
• 28 oz can crushed tomatoes
• 2 cups beef stock
• 1 cup fresh tomatoes chopped
• 1 cup onion chopped
• 1/2 cup canned Goya Kinney beans drained
• 1/2 cup canned Goya black beans drained
• 1/2 cup canned Goya pinto beans drained
• 1/4 cup red wine
• 1/4 cup tomato paste
• 1/4 cup parsley chopped
• 1-2 chipotle peppers in adobo sauce (optional)
• 1 tbsp garlic paste
• 1 tbsp jalapeño seeded and chopped
• 1 tbsp chili powder
• 1 tsp oregano dried
• 1 tsp smoked paprika
• 1 tsp pepper
• 1/2 tsp salt
• Oil for cooking

Cornbread Topping

• 2 – 8.5 oz package corn muffin mix
• 2 egg
• 2/3 cup half and half

Honey Butter

• 8 tbsp butter
• 1 tsp honey
• 1/4 tsp salt

Instructions

Short Rib Chili

• Season the chunks of boneless short rib with salt and pepper.
• Working in batches, sear the meat on both sides in a pan over medium heat with some oil.
• Allow to sear for 3-4 minutes per side. Once browned, set aside.
• In the same pan, sauté onions for 2-3 minutes until slightly browned.
• Add tomato paste and stir to combine. Let it cook for 4-5 minutes.
• Deglaze the pan with red wine. Allow the alcohol to cook off for 2-3 minutes.
• Stir in beef stock, crushed tomatoes, and chipotle peppers in adobo sauce.
• Season with chili powder, smoked paprika, oregano, salt, pepper, and garlic.
• Stir to combine, then return the seared short rib to the pan.
• Add the chopped jalapeños and freshly chopped tomatoes.
• Stir, cover, and cook over medium-low heat until the short rib is super tender. This should take 2-2.5 hours.
• Once the short rib is tender, break it apart into small chunks. Stir in the trio of beans (kidney beans, black beans, and pinto beans) and freshly chopped parsley.
• Let cook for a final 5-10 minutes.

Cornbread Topping

• In a large bowl, add all the ingredients listed under “Cornbread Topping.” Mix thoroughly. Let the batter rest for 2-3 minutes.

Honey Butter

• In a small bowl, add all ingredients listed under “Honey Butter.” Mix thoroughly and set aside.

Assemble

• Preheat oven to 400°F.
• Divide the chili into individual 6 oz ramekins. Add a layer of cheddar cheese, then top with a layer of the cornbread batter.
• Place the ramekins on a baking tray and bake for 15-20 minutes, or until the cornbread is cooked through.
• To check doneness, pierce the center with a toothpick. It should come out with soft crumbs. If not, return to the oven and cook in 5-minute intervals until done.
• Once cooked, brush the tops with honey butter and serve with sour cream.

There’s something magical about combining two comfort food classics into one show-stopping dish. Pot Roast Pot Pie takes the tender, savory flavors of slow-cooked pot roast and pairs them with a golden, cheesy biscuit topping. It’s a meal that feels like a warm hug on a chilly day. With every bite, you’ll savor the melt-in-your-mouth beef, hearty vegetables, and rich, flavorful gravy. Whether you’re preparing this for a weeknight dinner or a cozy gathering, these individual pot pies are the perfect way to turn a humble pot roast into something extra special.

Why You’re Going to Love This Recipe

• Classic Comfort Food: This recipe blends two timeless dishes—pot roast and pot pie—for the ultimate cozy meal.
• Cheesy Biscuit Topping: The cheddar-studded biscuits with a hint of garlic butter take this dish over the top.
• Meal Prep Magic: Make the filling ahead of time for an easy, stress-free dinner when you’re short on time.
• Perfect Portions: Served in individual ramekins, they’re as adorable as they are satisfying.

Ingredients You’ll Need

This recipe calls for a mix of classic pot roast ingredients, a cheesy biscuit topping, and a garlic butter finish. You’ll need:

• Beef chuck roast, hearty vegetables, and pantry staples for the filling.
• A box of cheddar bay biscuit mix, shredded cheddar, and milk for the topping.
• Garlic, butter, and parsley for that finishing touch of flavor.

How to Make Pot Roast Pot Pie

Pot Roast Filling

Season and sear the beef until golden brown, then set it aside. Sauté onions, stir in tomato paste, and let it cook until it releases its rich oils. Add flour and cook briefly, then deglaze with red wine, letting the alcohol simmer off. Combine the beef, stock, thyme, bay leaves, and garlic, then simmer until tender. Add carrots and potatoes, cooking until they’re soft. Finish with parsley and adjust the seasoning to taste.

Cheddar Bay Biscuit Topping

Mix the dry biscuit mix with shredded cheddar and milk, stirring just until the dough comes together. Avoid over-mixing for the best texture.

Garlic Butter

Whisk together softened butter, garlic, parsley, and a pinch of salt. Set aside for brushing over the biscuit topping.

Assemble

Preheat the oven. Divide the filling between individual ramekins or a large baking dish, then top with the biscuit dough. Bake until the biscuits are golden brown and cooked through. As soon as they’re out of the oven, brush with garlic butter.

Storage and Reheating

These pot pies store beautifully, making them a great make-ahead meal.

• Refrigerator: Let the pot pies cool completely, then cover tightly and store in the fridge for up to three days.
• Freezer: Wrap each ramekin individually or cover your baking dish tightly with foil. Freeze for up to two months.

To reheat:

• From the Fridge: Cover with foil and bake in a preheated oven until warmed through, uncovering for the last few minutes to crisp up the biscuit topping.
• From Frozen: Thaw in the fridge overnight, then reheat as above. For a quicker option, bake straight from frozen, adding a few extra minutes to the cooking time.

Tips for Success

• Don’t rush the searing process—browning the beef adds layers of flavor to your filling.
• Mix the biscuit dough gently for the perfect light and fluffy texture.
• Use a baking tray under the ramekins to catch any potential spills during baking.

Enjoy the warmth and comfort of this hearty Pot Roast Pot Pie—it’s the dish you’ll want to make on repeat all season long!

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Pot Roast Pot Pie

Imagine the comforting flavors of a slow-cooked pot roast paired with buttery, cheesy biscuits, baked to golden perfection. This Pot Roast Pot Pie is the ultimate cozy meal that feels both nostalgic and indulgent. Tender chunks of beef simmered in a rich red wine and tomato-infused sauce, combined with hearty vegetables, form the perfect base for a flaky, cheddar-studded biscuit topping. Finished with a drizzle of garlic butter, every bite is packed with warmth and savory goodness. Whether you’re hosting a dinner party or just craving a little comfort food magic, this recipe is guaranteed to impress. Bonus points for serving them in individual ramekins—they’re as cute as they are satisfying!

Course dinner, Main Course

Cuisine American

Keyword pot pie, pot roast

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 8 servings

Author kingcooks

Equipment

• 8-6oz ramekins

Ingredients

Pot Roast Filling

• 2-3 lbs chuck roast cut into 1 inch pieces
• 3 cup beef stock
• 1/2 cup potatoes chopped
• 1 cup onion chopped
• 1/2 cup carrots chopped
• 1/2 cup red wine
• 1/4 cup heavy cream
• 3-4 sprigs thyme
• 2 tbsp flour
• 1 tbsp tomato paste
• 2-3 bay leaves
• 1 tsp salt plus more to taste
• 1 tsp pepper plus more to taste
• Olive oil for cooking

Cheddar Bay Biscuit Topping

• 1 box red lobster cheddar bay biscuit mix 11.36oz
• 2 cups mild cheddar shredded
• 3/4 cup milk

Garlic Butter

• 1/2 stick butter softened
• 1 tbsp garlic
• Parsley dried
• Pinch of salt

Instructions

Pot Roast Filling

• Season the beef generously with salt, pepper, and a drizzle of olive oil. Heat a pan over medium heat and sear the beef on both sides until golden brown. Once all the pieces are seared, set them aside.
• In the same pan, sauté the onions for 2-3 minutes until softened and fragrant. Add the tomato paste and cook for 3-4 minutes, stirring frequently, until it deepens in color and releases its rich, golden oils.
• Sprinkle in the flour, stirring continuously, and cook for 1-2 minutes to remove the raw flavor.
• Deglaze the pan with red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes, allowing the alcohol to cook off.
• Once the wine has reduced, stir in the beef stock, seared beef, thyme, bay leaves, and garlic. Combine everything well, cover the pan, and reduce the heat to medium-low. Let it simmer until the beef is tender, about 1 to 1 ½ hours.
• When the beef is fork-tender, add the chopped carrots and potatoes. Cover the pan and cook for another 10-15 minutes, or until the vegetables are soft.
• Finish by stirring in freshly chopped parsley, and adjust the seasoning with salt and pepper to taste.

Cheddar Bay Biscuit Topping

• In a bowl, combine the dry biscuit mix, cheddar cheese, and milk. Use a fork to mix until the dough just comes together. Be careful not to over-mix, you’re aiming for a slightly shaggy dough.

Garlic Butter

• In a small bowl, whisk together all the ingredients listed under “Garlic Butter” and set aside.

Assemble

• Preheat your oven to 425°F.
• Transfer the pot roast filling into your chosen baking dish. For individual servings, divide the filling between six 6-ounce ramekins. Top each dish with the cheddar bay biscuit dough, spreading it evenly.
• Place the baking dishes on a tray and bake for 15-20 minutes, or until the biscuit topping is golden brown and cooked through.
• Once out of the oven, immediately brush the tops with garlic butter. Serve warm and enjoy!

Get ready to elevate your fried chicken game with this irresistible Lemon Pepper Fried Chicken recipe. Every bite is a journey—a crispy, golden-brown exterior encasing tender, juicy chicken marinated in a tangy, flavor-packed lemon pepper buttermilk blend. The pièce de résistance? A drizzle of whipped lemon pepper hot honey that adds a sweet, zesty heat to every bite.

This recipe is designed to impress, whether you’re cooking for a cozy family dinner or hosting friends who crave bold, unforgettable flavors. Papi’s Lemon Pepper Deluxe Breading brings a vibrant kick, while the homemade hot honey perfectly balances sweet and spicy notes. It’s not just fried chicken—it’s an experience you’ll savor to the very last piece.

Let’s dive into the ultimate recipe that guarantees to turn any meal into an occasion worth celebrating!

Why You’re Going to Love This Recipe

This Lemon Pepper Fried Chicken is everything you want in a comfort food classic with a flavorful twist. Here’s why you’ll savor every bite:

• Bold, Zesty Flavor: Papi’s Lemon Pepper Deluxe Breading delivers a citrusy kick that takes ordinary fried chicken to extraordinary.
• Crispy Perfection: The combination of the marinade and breading creates a golden-brown crust with unbeatable crunch.
• Sweet Heat Finish: Whipped lemon pepper hot honey adds a luxurious balance of sweetness, spice, and zest.

• Versatile Crowd-Pleaser: Perfect for weeknight dinners or special gatherings—this recipe always steals the spotlight.

Ingredients

For the Lemon Pepper Marinade:

• Chicken pieces (thighs, legs, breasts, and wings)
• Buttermilk
• Papi’s Lemon Pepper Deluxe Breading

For the Crispy Breading:

• Papi’s Lemon Pepper Deluxe Breading

For the Lemon Pepper Hot Honey:

• Honey
• Lemon zest
• Fresh cracked black pepper
• Garlic powder
• Onion powder
• Cayenne pepper
• Salt

For Frying:

• Vegetable oil

Instructions

1. Marinate the Chicken: In a large bowl, combine chicken pieces, buttermilk, and Papi’s Lemon Pepper Deluxe Breading. Mix until the chicken is fully coated. Let it marinate for at least 20 minutes or up to 24 hours in the refrigerator.

2. Make the Lemon Pepper Hot Honey: In a stand mixer or bowl, whisk together honey, lemon zest, black pepper, garlic powder, onion powder, cayenne pepper, and salt. Whisk for 8-10 minutes until smooth and light. Set aside.

3. Heat the Oil: In a large pot, heat vegetable oil to 330°F.

4. Coat the Chicken: Dredge the marinated chicken in Papi’s Lemon Pepper Deluxe Breading, ensuring each piece is fully coated. Shake off any excess breading.

5. Fry the Chicken: Fry the chicken in batches, cooking similar pieces together for even cooking:

• Thighs: 14-18 minutes
• Legs: 12-15 minutes
• Breasts and wings: 10-12 minutes

Use a meat thermometer to ensure the internal temperature reaches 165°F in the thickest part of each piece.

6. Drizzle and Serve: Once fried, drizzle the chicken with the whipped lemon pepper hot honey. Serve immediately and enjoy! 

Tips for Success

• Marination Matters: For maximum flavor and tenderness, let the chicken marinate overnight.
• Temperature Control: Use a thermometer to monitor the oil temperature for consistent frying results.
• Hot Honey Pro Tip: Whisking the hot honey thoroughly creates a smooth, luxurious texture that’s perfect for drizzling.

Storage Suggestions

If you have leftovers (though it’s unlikely!), store the fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10-12 minutes to restore crispiness.

Whether it’s a casual dinner or a weekend indulgence, this Lemon Pepper Fried Chicken will have everyone coming back for seconds. With its bold flavors, irresistible crunch, and sweet-spicy finish, it’s bound to become a favorite in your kitchen!

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Juicy Lemon Pepper Fried Chicken

Crispy, juicy, and packed with zesty flavor, this Lemon Pepper Fried Chicken is a game-changer. Marinated in a tangy buttermilk blend and coated in Papi’s Lemon Pepper Deluxe Breading, each bite delivers bold, vibrant seasoning and perfect crunch. Finished with a drizzle of whipped lemon pepper hot honey, it’s fried chicken like you’ve never had before!

Course chicken, dinner, Main Course

Cuisine American

Keyword fried chicken, hot honey, lemon pepper

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 6 people

Author kingcooks

Ingredients

• Vegetable oil for frying

Lemon Pepper Marinade

• 3-4 lbs bone in chicken pieces thighs legs breast and wings
• 2 1/2 cups buttermilk
• 1/4 cup Papi’s Lemon Pepper Deluxe Breading

Crispy Breading

• 2 cups Papi’s Lemon Pepper Deluxe Breading

Lemon Pepper Hot Honey

• 1 cup honey
• 1 tbsp lemon zest
• 1 tsp black pepper fresh cracked
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 tsp salt

Instructions

Lemon Pepper Marinade

• In a large bowl, add all ingredients listed under “Lemon Pepper Marinade” and mix until the chicken pieces are fully coated. Set aside to marinate at least 20 minutes of 24 hours in the fridge.

Lemon Pepper Hot Honey

• In a stand mixer or bowl add all ingredients listed under “Lemon Pepper Hot Honey.” Using the whisk attachment, whisk for 8-10 minutes until the mixture is fully incorporated and gains a smooth and light texture. Set aside.

Assemble

• Heat a large pot of vegetable oil to 330F.
• Working in batches, dredge the marinated chicken pieces in the Papi Cuisine Lemon Pepper Deluxe Breading until each is fully coated. Shake off any excess and gently place into the hot oil.
• I recommend frying like pieces together to assure a proper cook. Fry thighs for 14-18 minutes, legs for 12-15 minutes, breast and wings for 10-12 minutes.
• Use a meat thermometer to ensure the internal temperature reaches 165°F in the thickest part of each piece.
• Once all pieces are cooked, drizzle with the whipped lemon pepper hot honey. Enjoy!

There’s something undeniably comforting about starting your day with a dish that feels like a warm embrace. This Breakfast Pot Pie layers all your favorite breakfast staples—fluffy eggs, sautéed veggies, hearty sausage gravy, and a golden biscuit crust—into individual ramekins, making every bite a delightful mix of textures and flavors. Whether you’re hosting brunch or treating yourself to a cozy morning indulgence, this recipe delivers the ultimate satisfaction.

Why You’ll Love This Recipe

• Comfort in Every Bite: Classic breakfast flavors in one dish, topped with buttery biscuits.
• Easy to Customize: Use your favorite veggies or swap out sausage for bacon or mushrooms.
• Perfect for Entertaining: Individual servings make for a stunning brunch centerpiece.
• Make-Ahead Friendly: Prep the components ahead and bake fresh for an effortless morning.

Ingredients

This recipe includes:

• Fluffy eggs
• Sautéed bell peppers and onions
• Creamy sausage gravy
• A flaky honey butter biscuit topping

For a homemade biscuit option, check out my buttermilk biscuit recipe for soft, buttery biscuits that pair perfectly with this dish.

Instructions (VIDEO)

1. Sauté the Veggies:
   Heat oil in a pan over medium heat. Sauté chopped bell peppers and onions with salt and pepper until golden. Set aside.
2. Cook the Sausage Gravy:
   In the same pan, brown breakfast sausage until crispy. Add flour, stir, and slowly whisk in heavy cream. Simmer until thickened. Season with salt and pepper. Set aside.
3. Make the Honey Butter Biscuit Topping:
   Combine biscuit mix with milk until a shaggy dough forms. Avoid overmixing.
4. Prepare Fluffy Eggs:
   Whisk eggs, then cook gently in butter and olive oil over low heat, stirring to create soft curds. Season lightly.
5. Assemble the Pot Pies:
   Preheat the oven to 425°F. In individual ramekins, layer scrambled eggs, sautéed veggies, shredded cheddar, and sausage gravy. Top with biscuit dough and spread evenly.
6. Bake and Serve:
   Place ramekins on a baking sheet and bake until the biscuit topping is golden, about 18–20 minutes. Brush with honey butter as soon as they come out of the oven and serve warm.

Storage & Reheating Tips

• Storage: Cool completely, then cover and refrigerate for up to three days.
• Reheating: Warm in the oven at 350°F until heated through. For quicker reheating, microwave individual portions for 2–3 minutes, then crisp up the biscuit topping in the oven.

This Breakfast Pot Pie is the kind of meal that turns a simple morning into something extraordinary. Whether it’s the flaky biscuit crust brushed with honey butter or the savory layers beneath, you’ll savor every forkful. Try it for your next brunch or breakfast-for-dinner treat, and you’ll see why it’s destined to become a favorite!

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Breakfast Pot Pie

There’s nothing like waking up to the comforting embrace of a warm, flaky breakfast pot pie. This recipe takes all your morning favorites—fluffy scrambled eggs, savory sausage gravy, and sautéed veggies—and layers them under a golden honey butter biscuit topping that’s just the right touch of sweet. Individually baked in ramekins, these mini pot pies are perfect for cozy mornings, brunch gatherings, or whenever breakfast feels like the best way to start your day.

Course Breakfast, brunch

Cuisine American

Keyword breakfast, omelette, sausage gravy

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Equipment

• 6-6oz ramekins

Ingredients

• 2 cups mild cheddar shredded

Sautéed Veggies

• 1 cup bell peppers chopped
• 1/2 cup onion chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• Oil for cooking

Sausage Gravy

• 8 oz breakfast sausage
• 2 1/2 cups heavy cream
• 2 tbsp flour
• 1 tsp salt
• 1 tsp pepper

Honey Butter Biscuit Topping

• 1 box red lobster honey butter biscuit mix 11.36oz
• 3/4 cup milk

Honey Butter

• 1/2 stick butter softened
• 1 tbsp honey
• Pinch of salt

Fluffy Eggs

• 6-7 large eggs beaten
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

Sautéed Veggies

• In a pan over medium heat add oil, the chopped bell peppers and onions. Season with salt and pepper.
• Cook until the veggies start to brown, about 3-4 minutes.
• Once browned, set aside.

Sausage Gravy

• In the same pan, add the breakfast sausage. As it cooks, break up the meat into pieces size pieces.
• Cook until the sausage is crispy and browned. This should take 5-6 minutes.
• Add in the flour and stir to combine. Once the flour is absorbed, add the heavy cream and season with salt and pepper.
• Allow the sauce to cook and thicken for 2-3 minutes.
• Once the right consistency is reached, remove from heat and set aside.

Honey Butter Biscuit Topping

• To a bowl add the dry biscuit mix and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.

Honey Butter

• In a small bowl, mix together all ingredients listed under “Honey butter” and set aside.

Fluffy Eggs

• To a pan over low heat, add olive oil and butter.
• Once the is melted and bubbling slightly, pour in the beaten eggs.
• Using a spatula, gently move the beaten eggs around until curdles start to form.
• Continue until the curdles get larger, then season with salt and pepper. Mix just until the eggs are almost set and glossy.

Assemble

• Pre-heat oven to 425F.
• Add a nice layer of eggs to the bottom of each ramekin. Followed by the sautéed veggies, shredded cheddar and the sausage gravy.
• Top with the prepared biscuit dough. Spread out evenly and place each ramekin on a baking sheet.
• Bake until the biscuit topping is cooked through and golden brown, about 18-20 minutes.
• As soon as they come out of the oven, brush on the honey butter and serve. 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!

Pair them with a creamy sweet chili sauce, and you’ve got a flavor-packed treat that’s crunchy, creamy, and just the right amount of tangy. Perfect for parties, game days, or whenever you’re craving a fun twist on classic comfort food.

Why You’re Going to Love This Recipe

• Perfectly crispy and creamy: Each bite combines the crunch of golden breading with a luscious, cheesy crab filling.

• Party-ready: Make these ahead of time and fry or air fry them just before serving.

• Versatile cooking options: Whether you prefer deep-frying or air frying, these sticks come out perfectly every time.

• Dipping heaven: The creamy sweet chili sauce adds a sweet, tangy, and slightly spicy kick that pairs beautifully with the filling.

Ingredients

For the Crab Rangoon Filling

A combination of chopped crab delights, cream cheese, shredded mozzarella, green onion, parsley, and seasonings creates the ultimate creamy filling.

For the Breading

Seasoned panko breadcrumbs add the perfect crunch.

For the Egg Wash

The egg wash ensures the breadcrumbs adhere firmly to each stick.

For the Creamy Sweet Chili Sauce

A tangy, creamy blend of sweet chili sauce, mayo, and soy sauce makes the ideal dipping sauce.

Instructions

Make the Crab Rangoon Filling

1. In a large bowl, mix all the filling ingredients until thoroughly combined.

2. Spread the mixture evenly on a parchment-lined sheet pan.

3. Freeze for at least two hours, or until firm enough to cut into sticks.

Make the Sweet Chili Sauce

1. Stir together all sauce ingredients until smooth.

2. Cover and refrigerate until ready to serve.

Bread the Mozzarella Sticks

1. In one bowl, mix the breadcrumbs with seasonings. In another, whisk the egg wash ingredients.

2. Once the filling is firm, cut it into sticks.

3. Dip each stick into the egg wash, coat with breadcrumbs, repeat the egg wash, and finish with a final breadcrumb coating.

Deep Fry Instructions

1. Heat oil to 350°F in a large pot.

2. Fry the sticks in batches for 4–5 minutes, or until golden brown and crispy.

3. Serve immediately with the sweet chili sauce.

Air Fryer Instructions

1. Preheat the air fryer to 375°F.

2. Spray the breaded sticks lightly with cooking oil.

3. Air fry in a single layer for 8–10 minutes, flipping halfway through, until crispy and golden.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven to retain crispiness.

• Freeze: After breading, place the sticks on a parchment-lined tray and freeze until solid. Transfer to a freezer-safe bag or container for up to 3 months.

• Cook from frozen: Deep fry for 6–7 minutes or air fry at 375°F for 10–12 minutes, flipping halfway through.

These Crab Rangoon Mozzarella Sticks are a guaranteed crowd-pleaser! Crispy, cheesy, and filled with savory crab goodness, they’ll leave everyone reaching for more. Whether you deep fry, air fry, or prep them ahead, one thing’s for sure—these sticks won’t last long!