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Turkey Cranberry Sliders

Turkey cranberry sliders with Hawaiian rolls are layered with deli turkey and melted brie, then baked until golden. A buttery honey-poppy seed brush and ruby cranberry sauce give every bite a sweet-tangy finish.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 380

Ingredients
  

Hawaiian rolls
  • 1 can (12 count) Hawaiian rolls 12 count package
Turkey
  • 0.75 lb deli turkey or leftover roast turkey
Cheese
  • 6 oz brie, sliced or white cheddar Use brie or slice white cheddar
Cranberry sauce
  • 0.75 cup whole berry cranberry sauce
Dijon mustard
  • 2 tbsp Dijon mustard
Butter
  • 0.25 cup butter, melted Melted
Honey
  • 1 tbsp honey
Poppy seeds
  • 1 tsp poppy seeds
Dried thyme
  • 0.5 tsp dried thyme

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
  2. Slice the Hawaiian rolls horizontally in one sheet without separating, then place the bottom halves in the baking dish.
Assemble
  1. Spread the Dijon mustard over the roll bottoms, then layer the sliced deli turkey and brie (or white cheddar).
  2. Spread whole berry cranberry sauce on the cut side of the top rolls and place the tops over the filling.
Bake
  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, until the rolls are hot and filling is warmed.
  3. Uncover and bake for 5 minutes more, until golden on top and the cheese is fully melted.
Serve
  1. Slice into individual sliders and serve warm.

Notes

Pro tip: keep the rolls pressed together in the baking dish so the layers bake into clean slider squares. Store leftovers covered in the refrigerator up to 3 days; reheat in a 325°F oven until warm. These don’t freeze well due to roll texture. For a lower-sodium option, use reduced-sodium deli turkey and cranberry sauce with no added sugar if available.