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Turkey Cranberry Sliders

Turkey cranberry sliders with buttery Hawaiian rolls, melty brie or cheddar, and ruby cranberry sauce baked until golden on top. Layered deli turkey makes quick assembly, while a honey-Dijon butter glaze adds a glossy finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian rolls
  • 1 package (12 count) Hawaiian rolls
Turkey and cheese
  • 0.75 lb deli turkey or leftover roast turkey Use sliced deli turkey or leftover roast turkey.
  • 6 oz brie, sliced, or 6 slices white cheddar Choose brie slices or white cheddar slices.
Cranberry and spreads
  • 0.75 cup whole berry cranberry sauce
  • 2 tbsp Dijon mustard
Butter glaze
  • 0.25 cup butter, melted
  • 1 tbsp honey
  • 1 tsp poppy seeds
  • 0.5 tsp dried thyme

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish.
  2. Slice the Hawaiian rolls horizontally in one sheet without separating, then place the bottoms in the dish.
  3. Spread the Dijon mustard on the roll bottoms, then layer the turkey and the brie (or white cheddar).
  4. Spread whole berry cranberry sauce on the cut side of the tops and place the tops over the filling.
Bake and finish
  1. Whisk the melted butter, honey, poppy seeds, and dried thyme, then brush the mixture over the tops.
  2. Cover with foil and bake for 15 minutes, then uncover and bake 5 minutes until golden and the cheese is melted.
  3. Slice into individual sliders and serve warm.

Notes

Pro tip: Keep the rolls as one sheet during slicing so every slider bakes evenly and stays layered. Store leftovers covered in the refrigerator up to 3 days; reheat in a 300F oven until warmed through. Freezing is not recommended because the rolls can soften after thawing. For a lower-sodium option, use reduced-sodium deli turkey and a no-sugar-added cranberry sauce.