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Leftover Turkey Cranberry Sliders on Hawaiian Rolls

Leftover turkey cranberry sliders bake on Hawaiian rolls with whole-berry cranberry sauce and Swiss cheese under a buttery poppy seed topping. They come out warm and golden, with melted cheese and a tangy-sweet layer in every bite.
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Prep Time 15 minutes
Cook Time 23 minutes
resting 5 minutes
Total Time 43 minutes
Servings: 12 servings
Course: Lunch
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the sliders
  • 1 package (12 oz) Hawaiian sweet rolls 12 rolls
  • 1 cup whole-berry cranberry sauce
  • 12 oz cooked turkey sliced or shredded
  • 6 slices Swiss cheese about 6 oz, torn in half
For the butter topping
  • 4 tbsp unsalted butter
  • 1 tsp Dijon mustard
  • 1 tsp poppy seeds
  • 0.5 tsp dried parsley

Equipment

  • 1 9x13-inch baking dish

Method
 

Assemble the sliders
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Slice the rolls horizontally as one slab, keeping the rolls connected.
  4. Place the bottom half in the prepared dish.
  5. Spread the cranberry sauce over the rolls.
  6. Layer the turkey evenly on top.
  7. Arrange the cheese over the turkey.
  8. Replace the top half of the rolls.
Make the butter topping
  1. Melt the butter.
  2. Stir in the Dijon mustard, poppy seeds, and dried parsley.
  3. Brush the butter mixture evenly over the tops of the rolls.
  4. Cover the dish with foil and bake for 15 minutes.
  5. Remove the foil and bake for 5 to 8 minutes, until the cheese is melted, the tops are golden, and the turkey reaches 165°F in the center.
  6. Rest the sliders for 5 minutes.
  7. Cut the sliders apart and serve.

Notes

For even heating, use evenly sliced turkey. Refrigerate leftovers for up to 3 days; freeze baked sliders for up to 2 months and thaw overnight before reheating covered. For a dairy-free variation, use dairy-free butter and cheese.