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–+ servings

Simple Turkey Cranberry Hawaiian Roll Sliders

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Sweet Hawaiian rolls loaded with turkey, tangy whole berry cranberry sauce, and melty Swiss cheese, finished with a savory herb butter glaze. They come together in just 35 minutes and disappear fast, making them ideal for casual dinners, holiday gatherings, or game day spreads.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 sliders
Course: Appetizer, Main Course, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 Hawaiian rolls King's Hawaiian recommended
  • 3 cups turkey shredded or sliced into thin 1-inch pieces
  • 1 cup cranberry sauce whole berry for better texture
  • 8 slices Swiss cheese
For the Butter Topping
  • 5 tbsp unsalted butter melted
  • 1.5 tsp mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 3/4 tsp poppy seeds
  • 1/4 tsp dried sage

Equipment

  • 9x13-inch baking dish
  • Small bowl
  • Whisk
  • Pastry brush
  • Aluminum foil

Method
 

  1. Preheat your oven to 325°F. In a small bowl, whisk together the melted butter, mustard, garlic powder, salt, poppy seeds, and dried sage until the mixture is evenly combined. Set it aside — this flavored butter will be brushed over the tops and sides of the sliders before baking.
  2. Lightly grease a 9x13 inch baking dish. Slice the entire sheet of Hawaiian rolls in half horizontally, keeping them connected as one piece as much as possible. Arrange the bottom halves cut-side up in the prepared dish.
  3. Distribute the turkey evenly over the bottom halves, then add a generous spoonful of cranberry sauce to each slider. Lay a slice of Swiss cheese on top, tearing it slightly so it covers more surface area and will melt evenly. Set the roll tops back in place to close the sliders.
  4. Generously brush the butter mixture over the tops and sides of all the sliders, coating them evenly. Cover the baking dish tightly with aluminum foil and bake for 15 minutes.
  5. Carefully remove the foil — watch out for steam — and bake uncovered for an additional 3 minutes, just until the tops are lightly crisped and the cheese has a light golden color. Keep a close eye during this stage to avoid over-browning.
  6. Take the sliders out of the oven and let them rest for 2 to 3 minutes before serving. This helps the cheese set slightly and makes the sliders easier to handle. Serve warm, keeping them slightly separated on the platter so the sides stay crispy.

Notes

Leftover Thanksgiving turkey — white or dark meat — works beautifully here; dark meat tends to stay a bit more moist during baking. If you want to swap the cheese, provolone, Havarti, or white cheddar are all good alternatives that melt well. To make ahead, assemble the sliders and refrigerate (without the butter topping) for up to a few hours; let them come to room temperature for about 10 minutes before brushing with butter and baking. Store leftovers in an airtight container in the fridge for up to 3 days and reheat on a baking sheet at 300°F for 8 to 10 minutes uncovered to restore some crispness. Freezing is not recommended, as the cranberry sauce and cheese do not thaw well and the rolls tend to become soggy.

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