These turkey sliders stack tender sliced turkey, melted provolone and sweet-tart cranberry sauce on soft Hawaiian rolls. A buttery garlic-mustard-rosemary glaze brushed on top and baked until golden gives a savory finish that balances the sweet rolls and cranberry. They’re an ideal way to use leftover Thanksgiving turkey, but they’re also quick and crowd-pleasing for game day, parties, or an easy family meal.
Because the rolls stay connected during assembly, you build and bake all 12 sliders at once instead of making individual sandwiches—less fuss, faster cleanup, and evenly warmed filling.
What’s to Love
- Keeps the turkey moist – assembling and baking the sliders covered with foil prevents the already-cooked turkey from drying out.
- Two layers of cheese – provolone slices beneath and above the turkey create a melty barrier that also helps keep cranberry sauce from soaking into the bread.
- No extra sauce needed – the cranberry sauce provides sweetness and moisture, so additional spreads are optional.
- Easy to customize – swap the cheese, vary the amount of cranberry sauce, or mix white and dark turkey meat to suit your preference.
Ingredients
- Hawaiian sweet rolls – one 12-ounce (340 g) package with 12 rolls. Keep them connected so you can assemble and bake them together.
- Cooked turkey breast – about 1 pound (454 g) of sliced, fully cooked turkey. Leftover roasted or smoked turkey both work well; use a mix of white and dark meat if you like.
- Cranberry sauce – 1/2 cup (about 130–140 g) of thick cranberry sauce. Choose a spreadable texture to avoid soggy rolls.
- Provolone cheese – 12 slices total: 6 for the bottom layer and 6 for the top. Swiss, mozzarella, or white cheddar can be substituted.
- Butter and seasonings – 2 tablespoons melted unsalted butter mixed with 1/4 teaspoon garlic powder, 1/4 teaspoon mustard powder, and 1/4 teaspoon crushed dried rosemary for brushing the tops before baking.
How to Make Them
Overview: assemble the sliders in a single baking dish, brush with a flavored butter, cover and bake until heated through, then uncover briefly to brown the tops. Full ingredient amounts and step-by-step directions are below.
- Preheat the oven – set to 350°F (175°C). Line a baking sheet or dish with parchment for easier cleanup.
- Slice the rolls – keep the package intact and use a serrated knife to cut the whole set horizontally. Place the bottom half in the prepared pan and set the tops aside.
- Add the first layer of cheese – arrange 6 provolone slices over the bottom half, overlapping to cover the bread.
- Layer the turkey – spread the sliced cooked turkey evenly so each slider gets a generous portion.
- Spread the cranberry sauce – spoon and gently spread the cranberry sauce over the turkey into an even layer.
- Top with remaining cheese and the roll tops – place the remaining 6 provolone slices over the cranberry, then return the top half of the rolls.
- Brush with butter topping – mix melted butter with garlic powder, mustard powder and crushed dried rosemary. Brush evenly over the roll tops.
- Bake covered – loosely tent foil over the pan and bake 20–25 minutes, until the filling is hot and the cheese is melted.
- Brown the tops – remove the foil and bake 3–5 more minutes until the tops are golden; watch closely so the sugar in the rolls doesn’t overbrown.
- Rest and serve – let the sliders rest 1–2 minutes, slice along the roll seams into 12 servings, and serve warm.
Tips for Success
- Keep the turkey covered while baking – the meat is already cooked; baking assembled sliders under foil warms them without drying.
- Use a thick cranberry sauce – a sauce that holds its shape is easier to spread and less likely to soak into the bread. If yours is loose, reduce the amount used.
- Tent the foil – leaving space prevents the foil from sticking to the buttered rolls. Remove it for the final few minutes to brown the tops.
- Watch closely when uncovered – sugary Hawaiian rolls brown quickly, so check often during the last 3–5 minutes.
- Adjust heating time – thick, cold turkey takes slightly longer to heat through than thin slices. Ensure cheese is melted and center reaches a desirable hot temperature before serving.
Variations
The classic turkey, cranberry and provolone combination is excellent as written. Here are simple swaps to change the flavor or meet dietary needs.
- Different cheese – Swiss adds a nutty note, mozzarella keeps it mild, and white cheddar brings more sharpness.
- Add Dijon – thinly spread 1–2 teaspoons of Dijon mustard on the cut side of the top rolls for a subtle tang.
- Herb swaps – thyme or sage are good substitutes for rosemary and pair naturally with turkey and cranberry.
- Gluten-free – use gluten-free slider rolls and verify packaged ingredients are labeled gluten-free.
- Dairy-free – use plant-based butter and dairy-free cheese, and choose rolls without milk ingredients.
Make Ahead & Storage
Make ahead – you can slice the rolls and turkey, portion the cheese and measure seasonings in advance. For best texture, assemble shortly before baking so the cranberry sauce won’t overly soften the bread.
Refrigerator – store leftovers in an airtight container. If using leftover Thanksgiving turkey, follow the original turkey’s storage timeline: cooked turkey is typically good for 3–4 days from the date it was cooked.
Reheating – warm sliders in a baking dish covered with foil at 325°F (165°C) until heated through to keep the bread from drying out. Microwaving single sliders is faster but yields softer bread.
Frequently Asked Questions
Can I use deli turkey instead of leftover roasted turkey?
Yes. Sliced, fully cooked deli turkey works well when you don’t have roasted leftovers; choose a plain or lightly seasoned breast to avoid flavor clashes with cranberry and rosemary.
Can I make sliders without cranberry sauce?
Absolutely. Omit the cranberry and add a smear of Dijon mustard or mayonnaise instead for a savory-only version. The sliders will lack the sweet-tart contrast that cranberry provides but will still be tasty.
Do I have to use Hawaiian rolls?
No, but their soft, slightly sweet profile pairs particularly well with turkey and cranberry. Soft dinner rolls or slider buns can substitute—adjust filling amounts and bake time if using different sizes.
What to Serve With Turkey Sliders
These sliders are versatile—serve them as party finger food or pair with sides for a fuller meal. Popular options include crispy fries, a crunchy slaw, a light vinaigrette potato salad, roasted vegetable salads, or simply a green salad with a bright dressing.
- Garlic or seasoned fries – crunchy and salty to balance the sweet rolls.
- Coleslaw – a crisp, tangy slaw cuts the richness of cheese and butter.
- Potato salad – particularly vinaigrette-based versions that won’t feel heavy.
- Roasted vegetable salad – warm roasted root vegetables or a sweet potato and goat cheese salad pair especially well in fall.
- Simple green beans – lightly dressed or lemon-buttered green beans add freshness.
Have you tried these turkey sliders? I’d love to know whether you used roasted or smoked turkey and how they turned out—please leave a review and rating if you try the recipe.
Turkey Sliders
Ingredients
- 1 12-ounce (340 g) package Hawaiian sweet rolls (12 rolls)
- 8 ounces (227 g) provolone cheese, divided (about 12 slices)
- 1 pound (454 g) cooked turkey breast, sliced
- 1/2 cup (140 g) cranberry sauce
- 2 tablespoons (28 g) unsalted butter, melted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- 1/4 teaspoon dried rosemary, crushed
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet or baking dish with parchment paper.
- Without separating the Hawaiian rolls, slice the whole package horizontally with a serrated knife. Place the bottom half in the prepared pan and set the tops aside.
- Arrange 6 slices of provolone over the bottom half, overlapping slightly.
- Spread the sliced turkey evenly over the cheese.
- Spoon 1/2 cup cranberry sauce over the turkey and spread into an even layer.
- Place the remaining 6 provolone slices over the cranberry sauce and replace the top half of the rolls.
- Stir together melted butter, garlic powder, mustard powder and crushed rosemary. Brush the mixture over the tops of the rolls.
- Loosely cover with foil and bake 20–25 minutes, or until the filling is heated through and the cheese is melted.
- Remove the foil and bake 3–5 minutes more until the tops are golden. Let rest 1–2 minutes, then cut into 12 sliders and serve warm.
Notes
- Use thick cranberry sauce to avoid soggy rolls.
- To reheat, cover and warm in a 300°F (150°C) oven until heated through; microwaving single sliders is faster but softens the rolls.
- For gluten-free or dairy-free versions, use appropriate substitute rolls, cheese and butter alternatives.
Nutrition
Carbohydrates: 5 g
Protein: 16 g
Fat: 7 g