Ingredients
Equipment
Method
Prep
- Preheat the oven to 350°F and grease a 9x13-inch baking dish.
- Slice the Hawaiian rolls horizontally in one sheet without separating, then place the bottom halves in the baking dish.
Assemble
- Spread the Dijon mustard over the roll bottoms, then layer the sliced deli turkey and brie (or white cheddar).
- Spread whole berry cranberry sauce on the cut side of the top rolls and place the tops over the filling.
Bake
- Whisk the melted butter, honey, poppy seeds, and dried thyme, then brush the mixture over the tops.
- Cover with foil and bake for 15 minutes, until the rolls are hot and filling is warmed.
- Uncover and bake for 5 minutes more, until golden on top and the cheese is fully melted.
Serve
- 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.
