These turkey sliders are filled with sliced turkey, melted provolone cheese and cranberry sauce, all tucked into soft Hawaiian sweet rolls. A buttery topping seasoned with garlic, mustard powder and rosemary adds a savory finishing touch.
They’re a great way to use up leftover Thanksgiving turkey, but you don’t have to wait until the holidays to make them. They’re also perfect for game days, parties or an easy family dinner.
And because the rolls stay connected during assembly, you can prepare all 12 sliders at once instead of making individual sandwiches.
What’s to Love
- Keeps the turkey moist – the sliders are assembled completely before baking, and the foil covering helps prevent the cooked turkey from drying out.
- Two layers of cheese – provolone goes underneath and on top of the filling, creating a cheesy sandwich and helping keep the moist cranberry sauce away from the bread.
- No additional sauce needed – the cranberry sauce adds plenty of moisture and flavor, so you don’t need mayonnaise or another sandwich spread.
- Easy to customize – change the cheese, adjust the amount of cranberry sauce or use a combination of white and dark turkey meat.
Ingredients
- Hawaiian sweet rolls – you’ll need one 12-ounce (340-gram) package containing 12 rolls. Their soft texture and slightly sweet flavor work especially well with the savory turkey and tart cranberry sauce. Keep the rolls connected so you can assemble them all at once.
- Cooked turkey breast – use 1 pound (454 grams) of sliced, fully cooked turkey. Leftover roasted turkey works perfectly, but smoked turkey is also delicious with the cranberry sauce. My Smoked Turkey Breast is a great option. You can also use a combination of white and dark meat if you prefer.
- Cranberry sauce – use 1/2 cup (about 130 grams) of thick cranberry sauce. Homemade or store-bought both work, but avoid anything too runny, which could make the rolls soggy. My Cranberry Preserves would also be delicious here. They’re thick and spreadable, with orange and a hint of cinnamon that pair especially well with turkey.
- Provolone cheese – 12 slices give you two layers of cheese, with 6 slices below the turkey and 6 on top of the cranberry sauce. Provolone is mild enough that it doesn’t overpower the other flavors. Swiss or mozzarella would also work.
- Butter and seasonings – melted unsalted butter is mixed with garlic powder, mustard powder and a little crushed dried rosemary. Crushing the rosemary helps distribute it more evenly and prevents large, tough pieces on top of the rolls.
How to Make Them
This is just an overview of the process. See the recipe card below for the full measurements and instructions.
- Preheat the oven – heat the oven to 350°F (175°C) and line a baking sheet or baking dish with parchment paper.
- Slice the rolls – without separating them, cut the entire package of Hawaiian rolls horizontally using a serrated knife. Place the bottom half on the prepared pan and set the tops aside.
- Add the first layer of cheese – arrange 6 slices of provolone over the bottom half of the rolls, overlapping them slightly to cover the bread.
- Add the turkey – distribute the sliced cooked turkey evenly over the cheese, making sure each slider will have a generous portion.
- Spread the cranberry sauce – spoon the cranberry sauce over the turkey and spread it into an even layer.
- Add the remaining cheese and rolls – arrange the remaining 6 slices of provolone over the cranberry sauce, then replace the top half of the rolls.
- Prepare the butter topping – combine the melted butter, garlic powder, mustard powder and crushed dried rosemary. Brush the mixture evenly over the tops of the rolls.
- Bake – loosely cover with foil and bake for approximately 20-25 minutes, or until the filling is heated through and the cheese is melted. Remove the foil and bake for another 3-5 minutes, until the tops are golden brown.
- Serve – let the sliders rest for a minute or two, then cut along the individual roll lines and serve warm.
Tips for Success
- Don’t bake the turkey uncovered – the turkey is already cooked, so there’s no reason to heat it separately before assembling the sandwiches. Baking the assembled sliders under foil helps keep the meat moist.
- Use a thick cranberry sauce – a sauce that holds its shape on a spoon is easier to spread and less likely to soak into the rolls. If your cranberry sauce is particularly loose, use a little less.
- Keep the foil loose – tent the foil slightly so it doesn’t stick to the buttered tops of the rolls. Remove it near the end of baking to let the tops brown.
- Watch the rolls during the final minutes – Hawaiian rolls contain sugar and can brown quickly. Once the foil comes off, check them frequently.
- Adjust the baking time as needed – cold, thickly sliced turkey will take longer to heat through than thinner slices. The cheese should be melted and the filling hot before serving.
Variations
The combination of turkey, cranberry sauce and provolone is delicious as written, but you can easily change a few ingredients to suit your preferences.
- Try a different cheese – Swiss gives the sliders a slightly nuttier flavor, while mozzarella is milder. White cheddar is a good option if you prefer a sharper cheese.
- Add Dijon mustard – spread a thin layer on the cut side of the top rolls before assembling for a little tanginess. Start with 1-2 teaspoons so it doesn’t overwhelm the cranberry sauce.
- Use different herbs – thyme or sage would work well in place of rosemary. Both complement turkey and cranberry sauce.
- Make them gluten-free – substitute gluten-free slider rolls and check that your turkey and other packaged ingredients are gluten-free.
- Make them dairy-free – use dairy-free cheese and plant-based butter, and choose rolls without dairy ingredients.
Make Ahead & Storage
Make ahead – you can prepare the components in advance by slicing the rolls and turkey, portioning the cheese and measuring the other ingredients. For the best texture, assemble the sliders shortly before baking so the cranberry sauce doesn’t have too much time to soften the bread.
Refrigerator – store leftover sliders in an airtight container in the refrigerator. If you’re using leftover Thanksgiving turkey, remember that the storage time is based on when the turkey was originally cooked, not when the sliders were assembled. Cooked turkey should generally be used within 3-4 days of its original cooking date.
Reheating – place the sliders in a baking dish, cover with foil and warm in a 325°F (165°C) oven until heated through. Covering them helps prevent the bread from drying out. You can also reheat individual sliders in the microwave, although the rolls will be softer.
Frequently Asked Questions
Can I Use Deli Turkey Instead of Leftover Turkey?
Yes! Fully cooked, sliced deli turkey works well if you don’t have leftover roasted turkey. Choose a good-quality turkey breast and avoid heavily seasoned varieties that might clash with the cranberry sauce and rosemary.
Can I Make Turkey Sliders Without Cranberry Sauce?
Absolutely. You can leave out the cranberry sauce and add a little Dijon mustard or mayonnaise instead. Just keep in mind that the sliders will have a more savory flavor without the sweet and tart cranberry filling.
Do I Have to Use Hawaiian Rolls?
No, but their slight sweetness pairs especially well with the cranberry sauce and turkey. Regular soft dinner rolls or slider buns are also good options. If you use a different size or type of roll, you may need to adjust the amount of filling and the baking time.
What to Serve With Turkey Sliders
These turkey sliders are great for parties, but you can also turn them into an easy lunch or dinner with a side or two. Here are some of my favorites:
- Air Fryer Garlic Fries – crispy, cheesy garlic fries are a great match for warm turkey sandwiches.
- Blue Cheese Slaw – the crunchy cabbage and tangy dressing balance the soft, sweet rolls.
- No Mayo Potato Salad – a lighter potato salad with a tangy vinaigrette that’s easy to make ahead for gatherings.
- Sweet Potato Goat Cheese Salad – a lovely fall side with roasted sweet potatoes, pecans and creamy goat cheese.
- Lemon Butter Green Beans with Almonds – a simple vegetable side with fresh lemon flavor and crunchy almonds.
🦃🥪 Have you tried these turkey sliders? 🥪🦃
I’d love to hear how they turned out and whether you used roasted or smoked turkey! Please leave a ✍️ review and ⭐ rating below. I appreciate it so much! 💛
Turkey Sliders
Ingredients
- 1 12-ounce (340-gram) package Hawaiian sweet rolls (12 rolls)
- 8 ounces (227 grams) provolone cheese divided, this is 12 slices
- 1 pound (454 grams) cooked turkey breast sliced
- 1/2 cup (140 grams) cranberry sauce
- 2 tablespoons (28 grams) unsalted butter melted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- 1/4 teaspoon dried rosemary crushed
Instructions
- Preheat the oven to 350°F. Line a baking sheet or baking dish with parchment paper.
- Without separating the Hawaiian rolls, use a serrated knife to slice the entire package horizontally. Place the bottom half on the prepared pan and set the tops aside.1 12-ounce (340-gram) package Hawaiian sweet rolls (12 rolls)
- Arrange 6 slices of provolone cheese over the bottom half of the rolls, overlapping slightly to cover the bread.4 ounces (113.5 grams) provolone cheese
- Distribute the sliced cooked turkey evenly over the cheese.1 pound (454 grams) cooked turkey breast
- Spoon the cranberry sauce over the turkey and spread it into an even layer.1/2 cup (140 grams) cranberry sauce
- Arrange the remaining 6 slices of provolone over the cranberry sauce. Replace the top half of the rolls.4 ounces (113.5 grams) provolone cheese
- In a small bowl, stir together the melted butter, garlic powder, mustard powder and crushed dried rosemary. Brush the mixture evenly over the tops of the rolls.2 tablespoons (28 grams) unsalted butter1/4 teaspoon garlic powder1/4 teaspoon mustard powder1/4 teaspoon dried rosemary
- Loosely cover the sliders with aluminum foil, tenting it slightly so it doesn’t stick to the tops. Bake for approximately 20-25 minutes, or until the filling is nearly heated through.
- Remove the foil and continue baking for another 3-5 minutes, or until the tops are golden brown, the cheese is melted and the center of the filling reaches 165°F.
- Let rest for 1-2 minutes, then slice into 12 individual sliders and serve warm.
Notes
- For gluten-free, use gluten-free rolls.
- Use thick cranberry sauce to prevent soggy rolls.
- To reheat, place the sliders in a baking dish, cover with foil and warm in a 300°F (150°C) oven until heated through. Covering them helps prevent the bread from becoming too dry. You can also reheat individual sliders in the microwave, although the rolls will be softer.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
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