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Leftover Turkey Cranberry Sliders on Hawaiian Rolls

Leftover turkey cranberry sliders bake on Hawaiian rolls with Swiss cheese and whole-berry cranberry sauce. A buttery poppy seed and garlic topping turns golden as the cheese melts, making these warm, shareable sliders easy to serve.
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Prep Time 15 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 565
Ingredients Equipment Method Notes

Ingredients
  

For the sliders
  • 1 package (12-count) Hawaiian sweet rolls
  • 0.33 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 lb cooked leftover turkey thinly sliced or shredded
  • 8 slices Swiss cheese
  • 0.5 cup whole-berry cranberry sauce
For the topping
  • 4 tbsp unsalted butter
  • 1 tsp poppy seeds
  • 0.5 tsp garlic powder

Equipment

  • 1 9x13-inch baking dish

Method
 

Assemble the sliders
  1. Heat the oven to 350°F and grease a 9x13-inch baking dish.
  2. Keeping the rolls connected, slice the entire slab horizontally and place the bottom half in the prepared dish.
  3. Stir together the mayonnaise and Dijon mustard, then spread the mixture over the cut side of the bottom rolls.
  4. Layer on the turkey and Swiss cheese, then spread the cranberry sauce evenly over the cheese.
  5. Place the top half of the rolls over the filling.
Make the topping and bake
  1. Melt the butter and stir in the poppy seeds and garlic powder, then brush the mixture over the tops of the rolls.
  2. Cover the dish loosely with foil and bake for 15 minutes.
  3. Uncover and bake for 5 to 10 minutes, until the rolls are golden, the cheese is melted, and the center of the filling reaches 165°F.
  4. Rest the sliders for 5 minutes.
  5. Separate the rolls and serve.

Notes

For neat sliders, keep the rolls connected when slicing the slab. Refrigerate leftovers in an airtight container for up to 3 days; freeze baked sliders for up to 2 months. Use dairy-free butter and cheese for a dairy-free variation.