Turkey Sliders

These turkey sliders are made with tender turkey, cranberry sauce and melted provolone cheese on soft Hawaiian rolls. Topped with garlic-rosemary butter and baked until golden, they're perfect for using up Thanksgiving leftovers!

Course Appetizer, Main

Cuisine American

Keyword Hawaiian roll turkey sliders, leftover turkey sliders, Thanksgiving sliders, turkey cranberry sliders, turkey sliders

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 152kcal

Author Erin Dooner

Ingredients

1 12-ounce package Hawaiian sweet rolls (12 rolls)
8 ounces provolone cheese divided, this is 12 slices
1 pound cooked turkey breast sliced
1/2 cup cranberry sauce
2 tablespoons unsalted butter melted
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon dried rosemary crushed

US Customary - Metric

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 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 provolone cheese
Distribute the sliced cooked turkey evenly over the cheese.
1 pound cooked turkey breast
Spoon the cranberry sauce over the turkey and spread it into an even layer.
1/2 cup cranberry sauce
Arrange the remaining 6 slices of provolone over the cranberry sauce. Replace the top half of the rolls.
4 ounces 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 unsalted butter, 1/4 teaspoon garlic powder, 1/4 teaspoon mustard powder, 1/4 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