A Recipe That’s Too Good to Share

If you’ve ever dreamed of combining the elegance of crab dip with the indulgence of fried mozzarella, welcome to your new obsession. These Jumbo Lump Crab Mozzarella Sticks are cheesy, savory, and absolutely decadent. A creamy blend of lump and claw crab meat is folded into softened cream cheese, seasoned to perfection, and loaded with gooey mozzarella. Each piece is double dredged in crispy panko, then fried until golden and irresistible. The inside? Silky, melty, and packed with flavor. Dip them in a tangy homemade remoulade and prepare to be ruined for regular mozzarella sticks forever.

Why You’re Going to Love This Recipe

• Combines two crowd favorites into one crave-worthy bite
• Uses both lump and claw crab for incredible texture and flavor
• Cream cheese and mozzarella create an ultra-luxurious filling
• Double breaded for that satisfying crunch with every bite
• Easy to prep ahead and fry fresh when ready to serve
• Pairs perfectly with a creamy, zesty remoulade sauce

Jumbo Lump Crab Filling (WATCH HERE)

In a bowl, mix together the cream cheese, shredded mozzarella, cubed mozzarella, shallots, red bell pepper, parsley, chives, Worcestershire sauce, garlic, Old Bay, and black pepper. Once fully combined, gently fold in the lump crab meat so it stays intact.

Spread the mixture onto a parchment-lined sheet pan and press it into an even layer. Freeze for at least two hours until firm enough to slice cleanly.

Remoulade Sauce
While the filling chills, combine all the ingredients for the remoulade sauce in a bowl. Stir well and set aside. This sauce gets better as it sits, so feel free to make it ahead.

Seasoned Breadcrumbs
Mix panko breadcrumbs with salt and black pepper in a shallow dish and set aside.

Egg Wash
In a separate bowl, whisk together the eggs and water until smooth.

Assemble
Once the crab filling is firm, slice it into equal pieces. Working one at a time, dip each piece into the egg wash, then the breadcrumbs, back into the egg wash, and again into the breadcrumbs for a double coating. Press the breadcrumbs firmly onto each piece so they adhere well.

Heat oil and fry the crab sticks in batches until golden brown and crispy on the outside. Drain briefly on paper towels and serve hot with the remoulade sauce.

Tips for Success

• Make sure the crab filling is completely frozen before cutting for clean edges
• Use a sharp knife or bench scraper for slicing the filling into sticks
• Double coating helps keep the filling from leaking while frying

Storage and Reheating
You can freeze the breaded crab sticks in a single layer on a tray, then transfer them to a freezer-safe bag or container. When you’re ready to fry, you can cook them straight from frozen.

To fry from frozen: deep fry for five to six minutes until golden brown and hot in the center.

Leftovers can be stored in the fridge for up to two days. Reheat in an air fryer or oven until warmed through and crisp again.

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Jumbo Lump Crab Mozzarella Sticks

If crab cakes and mozzarella sticks had a baby, this would be it. These Jumbo Lump Crab Mozzarella Sticks are stuffed with a rich, creamy blend of crab, herbs, and melty mozzarella, then double breaded for the ultimate golden crunch. Every bite gives you the delicate sweetness of fresh crab with a gooey cheese pull that hits all the right notes. Served hot and crispy with a tangy remoulade on the side, they’re perfect for parties, date nights, or whenever you’re in the mood to impress. Make a batch, fry them up, and watch them disappear.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword air fryer, crab, crab cakes, mozzarella sticks

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Servings 12

Author kingcooks

Ingredients

• Canola oil for frying

Jumbo Lump Crab Filling

• 16 oz cream cheese softened
• 8 oz lump crab meat
• 4 oz claw crab meat
• 1 1/2 cups mozzarella shredded
• 1/4 cup mozzarella cubed
• 1/4 cup shallot minced
• 1/4 cup red bell pepper 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 black pepper

Seasoned Breadcrumbs

• 3 cups panko breadcrumbs
• 1 tsp salt
• 1 tsp black pepper

Egg Wash

• 2 large eggs
• 2 tbsp water

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
• 1/4 tsp cayenne pepper optional

Instructions

Jumbo Lump Crab Filling

• In a bowl, add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT the lump crab meat, and mix thoroughly.
• Once combined, gently fold in the lump crab meat.
• Transfer the mixture to a sheet pan lined with parchment paper.
• Press and spread it into an even layer.
• Place in the freezer for at least 2 hours, or until firm.

Remoulade Sauce

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

Seasoned Breadcrumbs

• Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

• Heat a large pot of canola oil to 350F.
• Once the crab filling is firm, cut into equal pieces. You should get 6 large pieces or 12 medium sized pieces.
• Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
• Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
• Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
• Serve immediately with a side of remoulade sauce and enjoy!

Notes

*Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.*

*If frying from frozen, cook for 5–6 minutes, or until golden brown.*

Nostalgia Never Tasted or Looked So Good!

If you love crispy chicken wraps, this homemade version will hit the spot. Juicy, golden-fried chicken is tucked into a warm tortilla with crisp lettuce, fresh tomatoes, and a rich peppery mayo. Every bite is packed with crunch, flavor, and a little kick. Whether you’re making it for lunch, dinner, or meal prep, this wrap is the perfect balance of comfort and convenience.

Why You’re Going to Love This Recipe

• Crispy, juicy perfection – Buttermilk-marinated chicken is coated in a flavorful breading and fried until golden brown.
• Bold and peppery mayo – A creamy sauce with a kick that complements the crispy chicken.
• Fresh and cheesy – Shredded lettuce and diced tomatoes add the perfect balance of crunch and richness.
• Quick and satisfying – Easy to make with simple ingredients for a homemade take on a fast-food favorite.
• Great for meal prep – Prepare the components ahead of time and assemble fresh when you’re ready to eat.

Ingredients

• Chicken tenders, buttermilk, yellow mustard, garlic, thyme, onion, ginger, celery salt, salt, pepper, and paprika
• Flour and additional seasonings for the crispy breading
• Mayonnaise, Worcestershire sauce, black pepper, celery salt for the peppery mayo
• Large tortillas, lettuce and tomatoes

Instructions (WATCH HERE)

Marinate the Chicken
In a bowl, mix the marinade ingredients until the chicken is well coated. Cover and refrigerate for at least an hour or overnight for deeper flavor.

Make the Peppery Mayo
Combine the mayo, black pepper, Worcestershire sauce, and celery salt in a small bowl. Stir until smooth and set aside.

Prepare the Breading
Whisk the flour and seasonings in a large bowl. Remove the chicken from the marinade and dredge each piece in the seasoned flour, pressing lightly to help it stick.

Fry the Chicken
Heat oil in a deep pot to 350°F. Fry the chicken in batches until golden brown and crispy, ensuring the internal temperature reaches 165°F. Drain on a wire rack to keep it crispy.

Assemble the Wrap
Warm the tortillas and spread a layer of peppery mayo down the center. Add shredded lettuce, diced tomatoes, crispy chicken, more lettuce, tomatoes, and another drizzle of mayo.

Wrap and Serve
Fold the bottom of the tortilla over the filling, tuck in the sides, and roll tightly. Serve immediately with extra sauce for dipping.

Air Fryer Instructions

Marinate the Chicken
Prepare the chicken as directed, letting it marinate for at least an hour or overnight for maximum flavor.

Prepare the Breading
Whisk together the flour and seasonings. Remove the chicken from the marinade, allowing excess to drip off, then dredge in the seasoned flour, pressing lightly to ensure an even coating.

Air Fry the Chicken

• Preheat the air fryer to 375°F.
• Lightly spray the breaded chicken with cooking oil to help it crisp up.
• Arrange the chicken tenders in a single layer in the air fryer basket, ensuring they are not overcrowded.
• Air fry for 10 to 12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
• Let the chicken rest for a couple of minutes before assembling the wrap.

Assemble and Serve
Follow the same steps to assemble the wrap, adding the peppery mayo, lettuce, tomatoes, crispy chicken, and cheese. Wrap tightly and enjoy with extra sauce on the side.

Storage & Reheating

• Store leftover fried chicken in an airtight container in the fridge.
• Reheat in an air fryer or oven at 375°F until crispy and heated through.
• Store the mayo separately in the fridge and assemble fresh for the best texture.

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Crispy Chicken Twister Wrap

Nostalgia never tasted so good! Crispy, golden-fried chicken wrapped in a warm tortilla with fresh lettuce, juicy tomatoes and a bold peppery mayo. This twister wrap is pure comfort, packed with crunch and flavor in every bite. Perfect for a quick lunch, a satisfying dinner, or anytime cravings hit! Nothing beats crispy chicken wrapped up just right.

Course brunch, dinner, lunch

Cuisine American

Keyword chicken tenders, fried chicken, wraps

Prep Time 1 hour hour

Cook Time 9 minutes minutes

Servings 4

Author kingcooks

Ingredients

• Canola oil for frying
• 4 large tortillas
• 2 cups lettuce shredded
• 1 cup tomatoes diced

Chicken Marinade

• 1 1/2 lbs chicken tenders
• 1 cup buttermilk
• 1 tbsp yellow mustard
• 1 tsp garlic paste or powder
• 1/2 tsp ground thyme
• 1/2 tsp onion powder
• 1/2 tsp ground ginger
• 1/2 tsp celery salt
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

Crispy Breading

• 2 cups flour
• 1 tsp ground thyme
• 1 tsp onion powder
• 1 tsp ground ginger
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tsp celery salt
• 1/2 tsp salt

Peppery Mayo

• 1 cup mayo
• 1 1/2 tsp pepper
• 1/2 tsp Worcestershire sauce
• 1/4 tsp celery salt

Instructions

Chicken Marinade

• In a large bowl, add all ingredients listed under “Chicken Marinade.” Mix thoroughly and set aside to marinate for at least 1 hour or up to 24 hours.

Peppery Mayo

• In a small bowl, add all ingredients listed under “Peppery Mayo” and mix until 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.

Assemble

• Once the chicken tenders are marinated to your liking, heat a large deep pot of canola oil to 350°F.
• Working in batches, dredge the tenders in the crispy breading, pressing lightly to adhere. Shake off any excess and deep fry for 7-8 minutes until golden brown and the internal temperature reaches 165°F.
• To a soft and warm large tortilla, spread a layer of peppery mayo over the center of half the tortilla. Add shredded lettuce, diced tomatoes, crispy tenders, more lettuce, tomatoes, and another drizzle of peppery mayo.
• Fold the bottom half of the tortilla over the filling, then fold in the sides and roll tightly.
• Serve immediately and enjoy with extra sauce on the side.

Notes

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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.

These Cookie Butter Rice Krispies Treats are already a dream—soft, gooey, and packed with warm spiced Biscoff flavor—but take them to the next level by turning them into the ultimate ice cream sandwich. Crisp yet chewy rice cereal treats meet luscious vanilla bean ice cream, creating a dessert that’s equal parts nostalgic and indulgent. Whether you enjoy them on their own or stacked with a creamy, frozen center, these no-bake delights are an effortless way to satisfy your sweet tooth. Get ready for a treat that melts in your mouth—literally!

Why You’re Going to Love This Recipe

• Elevated Classic – The nostalgic crunch of Rice Krispies Treats meets the rich, spiced flavor of cookie butter and Biscoff cookies for a next-level dessert.
• No-Bake Simplicity – Quick and easy to make with just a few simple steps, perfect for any time you need a sweet fix.
• Irresistible Texture – Soft, gooey, crispy, and chewy all in one bite, with a drizzle of cookie butter and marshmallow fluff to seal the deal.
• Perfect for Ice Cream Lovers – Turn these treats into decadent ice cream sandwiches with a scoop of vanilla bean ice cream between two squares.

How to Make Cookie Butter Rice Krispies Treats (WATCH HERE)

Melt the Butter & Marshmallows: In a large saucepan over medium heat, melt the butter, stirring occasionally to prevent browning. Once fully melted, add most of the mini marshmallows, stirring constantly until completely smooth. Stir in vanilla extract and remove from heat.

Mix in the Good Stuff: Fold in the rice cereal, additional mini marshmallows, and crushed Biscoff cookies, stirring quickly to coat everything evenly before the mixture starts to set.

Shape the Treats: Transfer to a parchment-lined baking dish and gently press into an even layer, being careful not to compact them too much to maintain a soft, gooey texture.

Drizzle & Top: Melt the cookie butter and marshmallow fluff in the microwave in short intervals until smooth. Drizzle over the treats and sprinkle with extra crushed Biscoff cookies for a flavorful finishing touch.

Let Them Set & Slice: Allow the treats to cool at room temperature before cutting into squares.

Take It to the Next Level: For an indulgent twist, sandwich a scoop of vanilla bean ice cream between two pieces for the ultimate frozen treat. Enjoy immediately or freeze for a firmer bite. Allow to thaw a few minutes before diving in!

Storage & Reheating Tips

• Room Temperature: Store in an airtight container at room temperature for up to 3 days.
• Refrigerator: If you prefer a firmer texture, refrigerate for up to a week.
• Freezer: Wrap individual pieces in plastic wrap and freeze for up to a month. Let sit at room temperature for a few minutes before enjoying.
• For Ice Cream Sandwiches: Once assembled, wrap each sandwich in parchment paper and freeze until ready to enjoy. 

These Cookie Butter Rice Krispies Treats are dangerously delicious on their own but even more irresistible when transformed into a creamy, crunchy ice cream sandwich. Whether you’re making them for a party, a cozy night in, or just because, this recipe is one you’ll keep coming back to!

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Cookie Butter Rice Krispies Treats

These Cookie Butter Rice Krispies Treats are already a dream—soft, gooey, and packed with warm spiced Biscoff flavor—but take them to the next level by turning them into the ultimate ice cream sandwich. Crisp yet chewy rice cereal treats meet luscious vanilla bean ice cream, creating a dessert that’s equal parts nostalgic and indulgent. Whether you enjoy them on their own or stacked with a creamy, frozen center, these no-bake delights are an effortless way to satisfy your sweet tooth. Get ready for a treat that melts in your mouth—literally!

Course Dessert, Snack

Cuisine American

Keyword easy snacks, rice krispie treats, treat

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting Time 30 minutes minutes

Servings 8

Author kingcooks

Ingredients

• 6 ½ cups mini marshmallows divided
• 6 cups rice cereal
• 1 cup Lotus Biscoff cookies crushed, plus more for topping
• ¼ cup Biscoff cookie butter melted
• ¼ cup marshmallow fluff melted
• 8 tbsp unsalted butter
• 1 tsp vanilla extract

Optional

• Vanilla bean ice cream for serving

Instructions

• In a large saucepan over medium heat, melt the butter, stirring occasionally to prevent browning.
• Once fully melted, add 5 cups of mini marshmallows. Stir continuously with a silicone spatula until the marshmallows are completely melted and smooth.
• Add the vanilla extract and mix until incorporated. Immediately remove the pan from heat.
• Gently fold in the rice cereal, remaining 1 ½ cups of mini marshmallows, and 1 cup of crushed Biscoff cookies. Stir until the cereal is evenly coated in the marshmallow mixture, working quickly before it begins to set.
• Transfer the mixture to a parchment-lined baking dish. Using a spatula or greased hands, gently press it down into an even layer without compacting it too much—this keeps the treats soft and gooey.
• In separate microwave-safe bowls, heat the cookie butter and marshmallow fluff in 5-second intervals, stirring between each until fully melted and smooth.
• Drizzle the melted cookie butter and marshmallow fluff over the treats, then sprinkle with additional crushed Biscoff cookies for extra crunch and flavor.
• Let the treats cool at room temperature for at least 30 minutes before slicing into squares.
• Take it to the next level by sandwiching a scoop of vanilla bean ice cream between two pieces of the Rice Krispies treats for the ultimate frozen dessert. Press gently and enjoy immediately, or freeze for a firmer bite. Allow to thaw a few minutes before diving in!
• Cut, serve, and enjoy!

Notes

If you’re making ice cream sandwiches out of these, I recommend eating them right after you assemble. If you want to freeze them, I would freeze for 10-15 minutes max. 

Recipes to Try!

If you’re a fan of Rice Krispies treats and looking to explore more delightful variations, here are some mouth-watering recipes from KingCooks that you might enjoy:

• Rice Krispie Treats A classic recipe that delivers crispy, gooey, and delicious treats, perfect for any occasion.
• Reese’s Rice Krispie Treats Indulge in this peanut butter lover’s dream, combining Rice Krispies with Reese’s peanut butter cups and chips for an irresistible twist.
• Strawberry Crunch Rice Krispie Treats Experience a fruity twist with these treats featuring a strawberry crunch topping that adds a burst of flavor and texture.
• Banana Pudding Rice Krispie Treats Enjoy the fusion of smooth banana pudding and gooey marshmallows, complemented by the crunch of Rice Krispies in this decadent dessert.
• Lemonade Rice Krispie Treats Refresh your taste buds with these zesty treats, incorporating Lemon Oreo cookies and a tangy lemon glaze for a citrusy delight.

Each of these recipes offers a unique spin on the traditional Rice Krispies treat, providing a variety of flavors to satisfy your sweet tooth.

There’s comfort food, and then there’s next-level comfort food—this Oxtail Pot Pie is exactly that. Imagine slow-braised, fall-apart oxtail bathed in a rich, savory gravy, layered beneath a golden crust of creamy mac and cheese. Every bite is a symphony of deep, bold flavors, velvety cheese, and tender, melt-in-your-mouth oxtail. It’s the kind of dish that wraps around you like a warm hug, perfect for a cozy night in or a show-stopping addition to your dinner table.

This isn’t just a meal; it’s an experience—a dish that takes its time, allowing flavors to develop into something unforgettable. The oxtail, seasoned and braised to perfection, brings an indulgent richness, while the mac and cheese crust adds that extra level of decadence. It’s comfort food with soul, and once you make it, you’ll be hooked.

Why You’ll Love This Recipe

• Deep, rich flavors – Braised oxtail cooked low and slow results in tender, succulent meat and a gravy bursting with flavor.
• Ultimate comfort – Creamy, cheesy mac and cheese doubles as the crust, giving you the best of both worlds in one dish.
• Perfect for entertaining – Individual ramekins make this a beautiful and impressive dish to serve at gatherings.
• Make-ahead friendly – Both the oxtail and mac and cheese can be prepared in advance, making assembly a breeze.

Ingredients You’ll Need

For the Oxtail

• Oxtails, trimmed
• Bell peppers, red onion, and green onion
• Fresh ginger and garlic
• Dried oregano and allspice powder
• Fresh thyme
• Browning sauce
• Ketchup (optional)
• Brown sugar
• Salt and pepper
• Canola oil

For the Mac & Cheese

• Elbow macaroni, cooked
• Half-and-half
• Mild cheddar and Muenster cheese
• Unsalted butter and flour
• Garlic, salt, and pepper

How to Make Oxtail Pot Pie (VIDEO)

Prepare the Oxtail

In a large bowl, combine the oxtail with bell peppers, onions, ginger, garlic, dried herbs, and spices. Let marinate for at least 24 hours, up to 48 hours for maximum flavor.

In a large pot, heat canola oil over medium heat. Add brown sugar and stir constantly until it caramelizes into a deep amber color.

Remove the oxtail from the marinade, reserving the liquid, and sear in batches until browned on all sides. Set aside.

Deglaze the pot with the reserved marinade, then return the seared oxtail to the pot. Add enough water to barely cover the meat.

Simmer on low for 2-3 hours until the meat is fall-apart tender. Remove from the pot, shred the meat, and discard the bones.

Skim off excess oil from the gravy, then stir in ketchup and reduce until thickened. Return the shredded oxtail to the pot, mix well, and set aside.

Make the Mac & Cheese

In a pot over medium heat, melt butter. Once bubbling slightly, whisk in flour and cook for 1-2 minutes to create a roux.

Slowly pour in the half-and-half, whisking continuously to prevent lumps.

Continue whisking until the sauce thickens, about 3-4 minutes. Avoid boiling to prevent separation.

Season with garlic, salt, and pepper, then remove from heat and stir in the cheeses until fully melted.

Fold in the cooked macaroni and set aside.

Assemble & Bake

Spoon a layer of shredded oxtail and gravy into the base of each ramekin.

Sprinkle with shredded cheddar, then top with mac and cheese.

Finish with another layer of cheddar and place ramekins on a baking sheet.

Bake at 375°F for 15-20 minutes, or until the cheese is golden and bubbling.

Serve immediately and enjoy!

Storage & Reheating Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in the oven at 350°F until heated through, or microwave in short intervals.
• Freeze: Assemble the pot pies in ramekins and freeze before baking. When ready to eat, bake straight from frozen, adding a few extra minutes.

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Oxtail Pot Pie With a Mac & Cheese Crust

Rich, braised oxtail meets creamy mac and cheese in this indulgent take on pot pie. Tender, fall-apart oxtail is slow-cooked in a deeply flavorful gravy, then layered with sharp cheddar and velvety mac and cheese before baking to golden perfection. Each ramekin is a decadent bite of comfort—savory, cheesy, and utterly satisfying. Whether you’re looking to impress guests or savor a cozy meal at home, this dish delivers bold flavors with every spoonful.

Course brunch, dinner, Main Course

Cuisine American, Caribbean

Keyword mac and cheese, oxtail, pot pie

Prep Time 1 day day

Cook Time 3 hours hours

Servings 6

Author kingcooks

Equipment

• 6-8 8 oz ramekins

Ingredients

Oxtail

• 4-5 lbs of oxtails
• 1 cups bell peppers chopped
• 1/2 cup red onion chopped
• 1/2 cup green onion chopped
• 1 tbsp ginger minced
• 1 tbsp garlic minced
• 1 tbsp oregano dried
• 1 tbsp all spice powder
• 7-8 sprigs of thyme tied together
• 2 tbsp browning
• 2 tbsp ketchup optional
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp canola oil

Mac & Cheese

• 8 oz elbow macaroni cooked
• 4 cups half and half
• 1 cup mild cheddar cheese shredded (plus more for topping)
• 1 cup Munster cheese shredded
• 4 tbsp flour
• 4 tbsp butter unsalted
• 1 tsp garlic minced or paste
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

Oxtail

• In a large bowl, combine all the ingredients listed under “Oxtail” except for the brown sugar, ketchup, and canola oil.
• Mix thoroughly and allow to marinate for at least 24 hours, up to 48 hours.
• In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar caramelizes into a light brown color.
• Remove the oxtail from the marinade, reserving the liquid. Sear the oxtail in batches on all sides, then set aside.
• Deglaze the pot with the reserved marinade. Return the seared oxtail to the pot and add enough water to barely cover the meat.
• Simmer over low heat for 2-3 hours until the oxtail is fall-apart tender. Remove from the pot and shred the meat, discarding the bones.
• Skim off excess oil from the gravy, then stir in the ketchup. Bring to a boil and reduce until thickened.
• Return the shredded oxtail to the pot, mix well, then remove from heat and set aside.

Mac & Cheese

• In a pot over medium heat, melt the butter. Once bubbling slightly, whisk in the flour and cook for 1-2 minutes.
• Slowly pour in the half-and-half, whisking continuously to create a smooth sauce with no lumps.
• Continue whisking until the sauce thickens, about 3-4 minutes. Do not let it come to a boil, as this may cause it to break.
• Season with garlic, salt, and pepper.
• Remove from heat and whisk in the cheddar and Muenster cheese until melted.
• Fold in the cooked macaroni and set aside.

Assemble

• Spoon a layer of shredded oxtail and gravy into the base of each ramekin.
• Sprinkle with shredded cheddar, then top with mac and cheese.
• Finish with another sprinkle of cheddar and place the ramekins on a baking sheet.
• Bake at 375°F for 15-20 minutes, or until the cheese is golden and bubbling.
• Serve immediately and enjoy!

Flaky, buttery croissants embrace the crisp perfection of golden-fried chicken, a luscious homemade Caesar dressing, and a crunchy panko topping in this indulgent Chicken Caesar Salad Croissant. Every bite is an irresistible mix of creamy, crispy, and savory flavors, making it a must-try for brunch, lunch, or a satisfying dinner.

Chicken Caesar, The Only Way!

Why You’re Going to Love This Recipe

• Flaky, Buttery Croissants – A luxurious upgrade from regular bread, adding rich, buttery flavor to every bite.
• Crispy, Juicy Chicken – Marinated and fried to golden perfection, delivering maximum crunch and tenderness.
• Homemade Caesar Dressing – Bold, creamy, and packed with umami, elevating the classic salad flavors.
• Crunchy Panko Topping – Lightly toasted for an extra layer of crispy texture.
• Perfectly Balanced Flavors – A delicious mix of savory, tangy, creamy, and crunchy in every bite.

Ingredients You’ll Need

• Croissants – Buttery and flaky, the perfect base.
• Romaine Lettuce – Fresh and crisp, ideal for the salad.
• Parmesan Cheese – Adds a rich, nutty depth of flavor.
• Canola Oil – For frying the chicken to crispy perfection.

For the Chicken Marinade

• Chicken thighs, egg, and a blend of seasonings create a flavorful base.
• A mix of flour and cornstarch ensures an ultra-crispy coating.
• Soy sauce and sesame oil add a savory depth.

For the Caesar Dressing

• A rich blend of egg, olive oil, Parmesan, anchovies, garlic, and seasonings for a bold, creamy dressing.

For the Toasted Panko

• Light, crispy breadcrumbs toasted in butter for a crunchy finish.

How to Make It (VIDEO)

Marinate the Chicken

In a large bowl, mix all the marinade ingredients until fully combined. Coat each piece of chicken in the light batter and let it marinate for at least 20 minutes.

Toast the Panko

Melt butter in a pan over medium-low heat. Add the panko and a pinch of salt, stirring continuously until golden brown. Set aside.

Make the Caesar Dressing

Blend all the dressing ingredients until smooth and creamy. Season with salt to taste and set aside.

Fry the Chicken

Heat oil in a large pot to 350°F. Carefully add the marinated chicken pieces and fry until golden and crispy. Transfer to a wire rack.

Assemble the Sandwiches

In a bowl, toss the chopped romaine with Caesar dressing, toasted panko, and shaved Parmesan.

Spread a generous layer of Caesar dressing on the toasted bottom halves of the croissants. Place a crispy chicken thigh on each, followed by the dressed Caesar salad, extra Parmesan, and more dressing. Finish with the top halves of the croissants.

Serve immediately and enjoy!

How to Store & Reheat

• Storage – Store leftover chicken in an airtight container in the fridge. Keep croissants and salad separate to maintain freshness.
• Reheating – Reheat the chicken in an oven or air fryer until crispy. Assemble fresh for the best experience.

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Crispy Chicken Caesar Sandwich

Flaky, buttery croissants meet the crisp, savory goodness of a classic Chicken Caesar Salad in this indulgent sandwich. Each bite delivers layers of flavor—perfectly seasoned, golden-fried chicken, a rich and tangy homemade Caesar dressing, and crunchy toasted panko for extra texture. Finished with a shower of shaved Parmesan and tucked into a warm, toasty croissant, this is the ultimate upgrade to a beloved classic. Whether for brunch, lunch, or a casual dinner, this Chicken Caesar Salad Croissant is pure comfort with a gourmet touch.

Course chicken, Main Course, sandwiches

Cuisine American

Keyword avocado ranch dressing, caesar, crispy chicken, croissants, salad

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author kingcooks

Equipment

• immersion blender

Ingredients

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

Chicken Marinade

• 4-5 chicken thighs boneless skinless
• 1 large egg
• 2 tbsp flour
• 3 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp garlic minced or paste
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Caesar Dressing

• 1 large egg
• 1/2 cup olive oil
• 1/2 cup Parmesan cheese shaved
• 2 tbsp lemon juice freshly squeezed
• 3 anchovy fillets
• 1 tbsp garlic minced
• 1 tsp dijon mustard
• 1 tsp red wine vinegar
• 1/2 tsp worcestershire sauce
• 1/2 tsp pepper
• Salt to taste

Toasted Panko Breadcrumbs

• 1 cup panko breadcrumbs
• 4 tbsp unsalted butter
• Pinch of salt

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 in a light batter, set aside to marinate for at least 20 minutes.

Toasted Panko Breadcrumbs

• In a pan over medium-low heat, melt the butter.
• Once melted, add the panko breadcrumbs and a pinch of salt.
• Stir continuously, moving the breadcrumbs around until they turn golden brown, about 3-4 minutes. Once golden, set aside.

Caesar Dressing

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

Assemble

• Heat a large pot of canola oil to 350°F.
• Once the oil is hot, slowly add the marinated chicken pieces and fry until golden brown, about 8-10 minutes.
• Transfer the cooked chicken to a wire rack.
• In a large bowl, combine the chopped romaine lettuce, Caesar dressing, toasted panko breadcrumbs, and shaved Parmesan cheese. Mix until well combined, then set aside.
• Spread a generous layer of Caesar dressing on the toasted bottom halves of the croissants.
• Place a crispy chicken thigh on each, followed by a generous portion of Caesar salad, more Parmesan cheese, and extra dressing.
• Finish with the toasted croissant tops.
• Serve immediately and enjoy!

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

Why You’re Going to Love This Recipe

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

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

Let’s Make It!

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

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

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

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

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

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

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

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

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

Why You’re Going to Love This Recipe

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

How to Make Buffalo Chicken Dip Croissants (VIDEO)

Prepare the Ranch Garlic Butter

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

Make the Buffalo Chicken Dip Filling

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

Assemble the Croissants

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

Bake to Perfection

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

Finishing Touches

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

Storage & Reheating

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

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

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Buffalo Chicken Dip Croissants

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

Course Appetizer, brunch, Main Course

Cuisine American

Keyword appetizers, buffalo chicken dip, croissants

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 6

Author kingcooks

Ingredients

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

Buffalo Chicken Dip Filling

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

Ranch Garlic Butter

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

Garnish

• Chives minced

Instructions

Ranch Garlic Butter

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

Buffalo Chicken Dip Filling

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

Assemble

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

Crab Dip Croissants

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

Why You’re Going to Love This Recipe

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

How to Make Crab Dip Croissants (VIDEO)

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

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

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

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

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

Reheating Tips

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

Storage Suggestions

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

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Crab Dip Croissant

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

Course Appetizer, Breakfast, brunch, lunch

Cuisine American

Keyword brunch, crab dip, croissants

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 6

Author kingcooks

Ingredients

• 6-8 croissants

Crab Dip Filling

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

Garlic Butter

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

Garnish

• Chives minced

Instructions

Garlic Butter

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

Crab Dip Filling

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

Assemble

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

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!