Ingredients
- 1 package (12 count) Hawaiian sweet rolls
- 3 cups cooked turkey, shredded (or thick deli turkey)
- 1 cup cranberry sauce
- 6 slices provolone cheese
- 1/4 cup (1/2 stick) butter, melted
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp poppy seeds
- 1/4 tsp garlic powder
Instructions
- Heat the oven. Preheat to 350°F (175°C). Without separating the rolls, slice the whole slab horizontally.
- Layer. Place the bottom slab in a baking dish or on a sheet pan. Layer the turkey, dollops of cranberry sauce, and provolone. Cap with the top slab.
- Butter the tops. Whisk the melted butter with the maple syrup, Dijon, and garlic powder. Brush generously over the roll tops and sprinkle with poppy seeds.
- Bake. Cover loosely with foil and bake 10 minutes, then uncover and bake 5 more minutes until the tops are golden and the cheese melts.
- Serve. Let stand 2 minutes, then slice along the roll seams and serve warm.
🥪 Slider smarts
Don't drown the rolls in cranberry sauce — a thin layer keeps them from going soggy. The foil tent steams the rolls soft while the cheese melts; the uncovered finish crisps the tops. These reheat well: 10 minutes at 350°F, covered. Swap provolone for Swiss or brie to change the whole personality.
Common questions
Can I use deli turkey instead of leftovers?
Yes — ask for it sliced thick, about 3/4 pound total. Rotisserie chicken works too in a pinch.
Can I assemble these ahead?
Assemble up to 8 hours ahead, cover, and refrigerate. Brush with the butter just before baking and add 3 minutes.
What cheese works best?
Provolone melts beautifully without overpowering. Swiss, mozzarella, or brie are all excellent swaps.
Can I freeze them?
Freeze baked and cooled, wrapped tightly, up to 2 months. Reheat covered at 350°F for 15-20 minutes.
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