Thanksgiving Sliders Hawaiian Rolls (Print-Friendly Version)
Layers of turkey, stuffing, cranberry, and cheese on Hawaiian rolls, baked with a sweet, buttery sauce.
# Ingredients List:
→ Slider Assembly
01 -
1 package (12-count) Hawaiian sweet rolls
02 -
350 g leftover turkey, roasted or deli-sliced
03 -
250 g prepared stuffing
04 -
1 can (about 225 g) cranberry sauce or equivalent homemade cranberry sauce
05 -
6 large slices Provolone or Swiss cheese
→ Butter Glaze
06 -
113 g unsalted butter (1 stick)
07 -
1 tablespoon Dijon mustard
08 -
1 tablespoon poppy seeds
09 -
1 tablespoon Worcestershire sauce
10 -
2 tablespoons (about 15 g) brown sugar
# How to Make It:
01 -
Slice all the Hawaiian sweet rolls horizontally and arrange the bottom halves evenly in a 23 x 33 cm baking dish.
02 -
Distribute sliced turkey over the roll bases, followed by an even layer of prepared stuffing, then spread cranberry sauce over the stuffing.
03 -
Lay slices of Provolone or Swiss cheese over the cranberry layer. Place the top halves of the rolls over the fillings to assemble the sliders.
04 -
In a small saucepan, combine butter, Dijon mustard, poppy seeds, Worcestershire sauce, and brown sugar. Heat the mixture over medium heat until just boiling, then remove from heat.
05 -
Using a sharp knife, run the blade between the assembled rolls to slightly separate them. Spoon the warm glaze evenly over the tops of the rolls.
06 -
Cover and refrigerate the assembled sliders for 2 hours or overnight to allow flavors to meld.
07 -
Preheat oven to 175°C (350°F). Cover the baking dish with foil and bake for 15 minutes or until cheese is melted, removing foil for the last 5 minutes to brown the tops.
# Extra Tips:
01 -
For best results, use a serrated knife to cleanly slice the rolls; sliders can be prepped a day ahead and baked just before serving.