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How to Make Pizza Sliders with Hawaiian Rolls<\/h2>\nStep One: Slice Rolls<\/h3>\n Without separating them, use a serrated knife to slice the entire package horizontally, then place the bottom half of the rolls into a baking dish lined with parchment paper or greased with cooking spray.<\/p>\n
I find that a standard pack of slider buns fits nicely into a 7-by-11-inch baking dish, but if you don’t have that size, cut the slab of rolls and rearrange them to fit in a 9-by-9-inch pan or use a larger pan. They won’t fill the entire pan, but they’ll bake just fine.<\/p>\n\n
Step Two: Layer Sliders<\/h3>\n Spread a thin layer of pizza sauce over the bottom of the rolls. Remember, a light layer is better here. I think of it like spreading mayo on bread when making a sandwich.<\/p>\n
Top with sliced provolone, followed by pepperoni (or any other toppings you like), a layer of sliced mozzarella, and finally the tops of the buns. <\/p>\n\n
Step Three: Add Garlic Butter<\/h3>\n Mix melted butter, garlic powder, Italian seasoning, and salt. I like to do this right in a glass measuring cup, which makes pouring over the sliders super easy, but a bowl works too. <\/p>\n
Drizzle the butter slowly over the rolls and use a spatula or pastry brush to spread it evenly if needed.<\/p>\n\n
Step Four: Bake<\/h3>\n Cover with foil and bake at 350\u00b0F for 20 minutes. This gives the cheese time to melt before the tops get too dark.<\/p>\n
After 20 minutes, remove the foil, sprinkle with Parmesan, then return to the oven for 3-5 minutes, or until the slider tops are lightly golden.<\/p>\n
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Step Five: Rest and Serve<\/h3>\n Let the sliders rest for 3-5 minutes before cutting. This gives the melted cheese a chance to settle so it stays inside the sliders instead of sliding out with the first bite.<\/p>\n
Use the parchment paper to lift the sliders out of the pan, then use a sharp knife to cut the rolls into individual sliders and serve. I find that a sharp chef’s knife works better over a serrated knife here.<\/p>\n\n
Pizza Slider Variations<\/h2>\n Most pizza toppings work here, but don’t overload the rolls. A thin layer of toppings gives you the best balance of melted cheese, filling, and soft bread.<\/p>\n
\nCheese Pizza Sliders:<\/strong> Leave off the pepperoni.<\/li>\nSausage Pizza Sliders:<\/strong> Replace pepperoni with fully cooked, crumbled Italian sausage.<\/li>\nSupreme Pizza Sliders:<\/strong> Add a thin layer of cooked peppers, onions, and mushrooms. <\/li>\nPepperoni Banana Pepper Sliders:<\/strong> Add well-drained sliced banana peppers on top of the pepperoni.<\/li>\n<\/ul>\n<\/div>\n\n
Storage + Make-Ahead Tips<\/h2>\n\nLeftovers: <\/strong>Store leftover sliders in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in a 300\u00b0F oven for 15-20 minutes so the sliders heat through without drying out. For a quick reheat, heat at 50% power for 30-60 seconds in the microwave. The bread will simply be softer than it was straight from the oven.<\/li>\nMake-Ahead Instructions:<\/strong> Assemble, cover, and refrigerate for up to 8 hours. Add the garlic butter just before baking. If baking straight from the refrigerator, the sliders may need a few extra minutes to heat through.<\/li>\n<\/ul>\n<\/div>\n\n
More Easy Pizza-Inspired Recipes<\/h2>\n<\/p>\n
Did you make this recipe?<\/p>\n
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!<\/p>\n<\/div>\n<\/div>\n
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\n\nArrange a rack in the center of the oven and preheat to 350\u00b0F. Line a 7×11-inch baking dish with parchment paper, leaving enough overhang to lift the sliders out after baking.<\/span><\/p>\n<\/li>\n\nWithout separating the rolls, use a large serrated knife to cut them in half horizontally, creating a top and bottom layer.<\/span><\/p>\n<\/li>\n\nPlace the bottom half of the rolls in the prepared pan. Spread with a thin layer of pizza sauce. Layer with provolone, pepperoni, and mozzarella, then replace the top half of the rolls.<\/span><\/p>\n<\/li>\n\nIn a glass measuring cup or heat-safe bowl, microwave the butter until melted, about 30-60 seconds. Add the garlic powder, Italian seasoning, and salt, and whisk to combine.<\/span><\/p>\n<\/li>\n\nSlowly drizzle the butter mixture over the rolls. Use a spatula or pastry brush to gently spread it evenly over the tops.<\/span><\/p>\n<\/li>\n\nCover with foil and bake for 20 minutes. Uncover, sprinkle evenly with Parmesan, and bake for another 3-5 minutes, or until the tops are lightly golden.<\/span><\/p>\n<\/li>\n\nLet rest for 3-5 minutes. Lift the sliders from the pan using the parchment paper, cut into individual sliders with a sharp knife, and serve warm with additional pizza sauce for dipping.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Rolls:<\/strong> I love the sweet-and-savory contrast of original Hawaiian rolls, but savory butter rolls or any package of 12 similar slider rolls will work.<\/span>Cheese:<\/strong> Use sliced or shredded low-moisture mozzarella, not fresh mozzarella, which can make the sliders soggy. If using very thin deli slices, overlap or add an extra layer so the rolls are fully covered.<\/span>Toppings:<\/strong> Omit the pepperoni for cheese sliders or swap in cooked Italian sausage, salami, or vegetables. Saut\u00e9 fresh peppers, onions, and mushrooms first, and drain\/blot wet toppings such as olives, banana peppers, or roasted red peppers.<\/span>Pan Size:<\/strong> A 7×11-inch pan fits a standard package of 12 Hawaiian rolls perfectly. A 9×13-inch pan also works; the rolls simply won’t fill the pan. For a 9×9-inch pan, cut the slab of rolls into sections and rearrange them to fit.\u00a0<\/span><\/div>\n<\/div>\n\n
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Calories: <\/span>131<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>2<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>11<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>29<\/span>mg<\/span><\/span>Sodium: <\/span>296<\/span>mg<\/span><\/span>Potassium: <\/span>63<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>0.4<\/span>g<\/span><\/span>Vitamin A: <\/span>304<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.4<\/span>mg<\/span><\/span>Calcium: <\/span>161<\/span>mg<\/span><\/span>Iron: <\/span>0.3<\/span>mg<\/span><\/span>Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"
These Hawaiian Roll Pizza Sliders turn everything you love about pizza into an easy, pull-apart dinner. Pizza sauce, pepperoni, provolone, and mozzarella are layered onto soft Hawaiian rolls, then topped with garlic butter and Parmesan and baked until hot and cheesy. These sliders are exactly the kind of recipe I pull out when I need […]<\/p>\n","protected":false},"author":1,"featured_media":7048062,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[141],"tags":[247,881,5809,2722,48354,22409,547,1158],"dealstore":[],"offerexpiration":[],"class_list":["post-7048061","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-budget-food","tag-full","tag-hawaiian","tag-mind","tag-mom","tag-nut-free","tag-pizza","tag-roll","tag-sliders"],"yoast_head":"\n
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