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Turkey Cranberry Sliders
A perfect post-Thanksgiving favorite: tender turkey, bright cranberry sauce, and savory stuffing layered on soft Hawaiian rolls. Serve warm—leftover gravy makes a great dip.
Course: Entrée
Cuisine: American
Servings: 12 sliders
Ingredients
- 1 pkg. Hawaiian dinner rolls (12 count)
- 1/2 lb. leftover turkey, sliced or shredded
- 1 c. whole cranberry sauce
- 1 c. leftover stuffing
- 6 slices mozzarella or provolone cheese
- 4 T. unsalted butter melted
- 1 1/2 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1/2 tsp. Everything bagel seasoning
Instructions
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Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of butter.
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Slice the package of Hawaiian dinner rolls in half horizontally, keeping the tops attached as a single piece. Set the top section aside and place the bottom half in the prepared baking dish.
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Layer the bottom rolls evenly with the turkey, spoonfuls of whole cranberry sauce, and the stuffing. Top with the slices of mozzarella or provolone. Return the top half of the rolls to cover the assembled sliders.
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In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, and Everything bagel seasoning until smooth.
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Brush the butter mixture generously over the tops of the rolls. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake another 5–10 minutes, until the tops are golden and slightly crisp. Slice between the rolls and serve warm.
