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Turkey Cranberry Sliders

Turkey cranberry sliders with melty brie (or white cheddar) and ruby cranberry sauce baked until the tops turn golden. Layered on Hawaiian rolls for easy pull-apart servings with buttery Dijon-honey glaze.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian rolls
  • 1 package (12 count) Hawaiian rolls Keep in one sheet so the sliders pull apart easily.
Turkey
  • 0.75 lb sliced deli turkey or leftover roast turkey Use deli slices for faster layering or leftover roast turkey.
Cheese
  • 6 oz brie, sliced, or 6 slices white cheddar Choose brie for a creamy melt or swap to white cheddar slices.
Cranberry sauce
  • 0.75 cup whole berry cranberry sauce Use whole-berry for visible ruby fruit in each bite.
Dijon mustard
  • 2 tbsp Dijon mustard Spreads over the roll bottoms to flavor the layers.
Butter
  • 0.25 cup butter, melted For the honey-poppy brushing glaze.
Honey
  • 1 tbsp honey Balances the tangy Dijon and cranberry sauce.
Poppy seeds
  • 1 tsp poppy seeds Adds texture and visual specks on top.
Dried thyme
  • 0.5 tsp dried thyme Keeps the glaze fragrant without overpowering.

Equipment

  • 1 sheet pan

Method
 

Prep and layer
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish.
  2. Slice the Hawaiian rolls horizontally in one sheet without separating, and place the roll bottoms in the dish.
  3. Spread the Dijon mustard on the roll bottoms, then layer the turkey and the sliced brie (or white cheddar).
  4. Spread the cranberry sauce on the cut side of the tops and place the tops over the filling.
Brush and bake
  1. Whisk the melted butter, honey, poppy seeds, and dried thyme until combined, then brush over the tops.
  2. Cover with foil and bake for 15 minutes at 350F, watching for the cheese to start softening at the edges.
  3. Uncover and bake for 5 minutes more at 350F, until the tops are golden and the cheese is fully melted.
Serve
  1. Slice into individual sliders and serve warm.

Notes

For clean pull-apart layers, keep the rolls in one sheet until the last step. Store covered in the refrigerator up to 3 days; rewarm in a 300F oven until hot. Freezing is not recommended for best texture. For a lighter option, use turkey breast slices and swap half the butter for a neutral oil or light spread, keeping the glaze flavor with the honey and Dijon.