Thanksgiving Leftover Turkey Cranberry Sliders
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Standard
Ingredients
Scale
- 1 pack (12 count) Sweet Hawaiian rolls
- 2 cups cooked turkey, shredded or sliced
- 1/2 cup cranberry sauce (canned or homemade)
- 6 slices Swiss cheese or Provolone
- 1/4 cup unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 teaspoon poppy seeds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter to prevent the rolls from sticking to the bottom.
- Without pulling the individual rolls apart, use a large serrated knife to slice the entire block of Hawaiian rolls in half horizontally. Place the bottom half of the rolls into the prepared baking dish.
- Spread an even layer of turkey over the bottom half of the rolls. Spoon the cranberry sauce over the turkey and spread it out gently. Top the cranberry sauce with the cheese slices, ensuring the entire surface is covered.
- Place the top half of the rolls back onto the cheese layer. In a small bowl, whisk together the melted butter, Dijon mustard, poppy seeds, garlic powder, and Worcestershire sauce. Use a pastry brush to coat the tops of the rolls evenly with the butter mixture.
- Cover the baking dish with aluminum foil. Bake for 10 minutes, then remove the foil and bake for another 8-10 minutes until the cheese is completely melted and the tops of the rolls are toasted and golden brown.
- Remove the sliders from the oven and let them sit for a few minutes. Use a sharp knife to cut between the rolls and serve them while they are still hot and fresh.