Crab Rangoon Stuffed King's Hawaiian Rolls
Crab Rangoon Stuffed King's Hawaiian Rolls
Ingredients
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon granulated sugar
- 1 teaspoon Worcestershire sauce
- 2 green onions, thinly sliced
- 8 ounces imitation crab meat, finely chopped
For Assembly and Topping
- 12 King's Hawaiian rolls
- 2 tablespoons sweet chili sauce
- 1 cup mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 375
- 2
In a medium-sized bowl, combine the softened cream cheese, garlic powder, onion powder, granulated sugar, and Worcestershire sauce. Mix until smooth and well combined.
⏱️ 3 min
- 3
Add the thinly sliced green onions and finely chopped imitation crab meat to the cream cheese mixture. Gently fold until all ingredients are evenly distributed.
⏱️ 2 min
- 4
Carefully make a cut into the top of each King's Hawaiian roll, creating a pocket for the filling. Be careful not to cut all the way through the bottom of the roll.
⏱️ 3 min
- 5
Transfer the crab rangoon filling into a piping bag (or a large Ziploc bag with one corner snipped off). Pipe the filling generously into the pockets of each Hawaiian roll.
⏱️ 5 min
- 6
Arrange the filled rolls on the prepared baking sheet. Brush the tops of the rolls with sweet chili sauce.
⏱️ 2 min
- 7
Generously sprinkle the shredded mozzarella cheese over the tops of the rolls, ensuring good coverage.
⏱️ 1 min
- 8
Bake in the preheated oven for 10 minutes, or until the rolls are golden brown and the cheese is melted and bubbly.
⏱️ 10 min•🌡️ 375
- 9
Remove from the oven and serve warm. Enjoy your Crab Rangoon Stuffed King's Hawaiian Rolls!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Stuffed King's Hawaiian Rolls
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon granulated sugar
- 1 teaspoon Worcestershire sauce
- 2 green onions, thinly sliced
- 8 ounces imitation crab meat, finely chopped
For Assembly and Topping
- 12 King's Hawaiian rolls
- 2 tablespoons sweet chili sauce
- 1 cup mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 375 - 2
In a medium-sized bowl, combine the softened cream cheese, garlic powder, onion powder, granulated sugar, and Worcestershire sauce. Mix until smooth and well combined.
⏱️ 3 min - 3
Add the thinly sliced green onions and finely chopped imitation crab meat to the cream cheese mixture. Gently fold until all ingredients are evenly distributed.
⏱️ 2 min - 4
Carefully make a cut into the top of each King's Hawaiian roll, creating a pocket for the filling. Be careful not to cut all the way through the bottom of the roll.
⏱️ 3 min - 5
Transfer the crab rangoon filling into a piping bag (or a large Ziploc bag with one corner snipped off). Pipe the filling generously into the pockets of each Hawaiian roll.
⏱️ 5 min - 6
Arrange the filled rolls on the prepared baking sheet. Brush the tops of the rolls with sweet chili sauce.
⏱️ 2 min - 7
Generously sprinkle the shredded mozzarella cheese over the tops of the rolls, ensuring good coverage.
⏱️ 1 min - 8
Bake in the preheated oven for 10 minutes, or until the rolls are golden brown and the cheese is melted and bubbly.
⏱️ 10 min•🌡️ 375 - 9
Remove from the oven and serve warm. Enjoy your Crab Rangoon Stuffed King's Hawaiian Rolls!
⏱️ 1 min