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Turkey Cranberry Sliders

Turkey cranberry sliders with warm, buttery Hawaiian rolls layered with deli turkey and melted brie. Baked until golden, then finished with a honey-poppy butter glaze and ruby cranberry sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Bake the sliders
  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 bottoms, then layer the turkey and cheese over it.
  4. Spread the whole berry cranberry sauce on the cut side of the tops, then place the tops over the filling.
  5. Whisk the melted butter, honey, poppy seeds, and dried thyme, then brush the mixture over the tops.
  6. Cover with foil and bake for 15 minutes at 350F.
  7. Uncover and bake for 5 minutes at 350F, until golden and the cheese is melted.
  8. Slice into individual sliders and serve warm.

Notes

For clean, easy slicing, let the sliders rest for 3 minutes after baking so the melted cheese firms up slightly. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a 325F oven until hot. These freeze well up to 2 months—freeze sliced portions on a tray first, then wrap. For a lighter option, swap the butter glaze for olive oil and use low-fat cheese while keeping the cranberry and mustard layers the same.