Cranberry Turkey Sliders with Hawaiian Rolls
These Cranberry Turkey Sliders with Hawaiian Rolls are the ultimate way to turn leftover turkey into something unforgettable! Soft Hawaiian rolls layered with juicy turkey, sweet-tart cranberry sauce, and melted cheese — all brushed with buttery glaze and baked golden. Perfect for holiday parties, family gatherings, or cozy weekend lunches.
Ingredients
- For the Sliders:
- 12 Hawaiian sweet rolls
- 2 cups cooked turkey sliced or shredded
- ¾ cup cranberry sauce homemade or canned
- 6 slices Swiss or provolone cheese
- 3 Tbsp butter melted
- For the Butter Glaze:
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- 1 tsp poppy seeds optional
- ¼ tsp onion powder
- ¼ tsp garlic powder
- Optional Add-Ons:
- Crispy fried onions for crunch
- Brie cheddar, or mozzarella instead of Swiss
- Fresh rosemary or thyme for garnish
Instructions
- Step 1 – Prepare the Rolls
- Preheat oven to 350°F (175°C). Slice the Hawaiian rolls horizontally (keeping them attached). Place the bottom halves in a greased 9×13-inch baking dish.
- Step 2 – Layer the Ingredients
- Spread cranberry sauce over the bottom rolls. Top with turkey and cheese slices, distributing evenly.
- Step 3 – Add the Tops & Glaze
- Place the top halves of the rolls over the fillings. In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, poppy seeds, onion powder, and garlic powder. Brush generously over the tops.
- Step 4 – Bake to Perfection
- Cover the pan with foil and bake 15 minutes. Remove foil and bake 5 more minutes, until the tops are golden and the cheese is melted.
- Step 5 – Slice & Serve
- Cut into individual sliders and serve warm. Watch them disappear — these are always a hit!
Notes
- Use fresh rolls: The softer the rolls, the better the texture.
- Balance the flavors: A thin layer of cranberry keeps the sliders from getting soggy.
- Add crunch: fried onions for extra texture.
- Keep warm for serving: Cover with foil and hold in a 200°F oven.
- Make-ahead: Assemble up to 24 hours in advance; refrigerate until baking.