Pizza sliders pack everything you crave in a classic pepperoni pie—bubbly cheese, punchy sauce, and garlicky crust—into tidy, pull-apart bites that bake in one pan. Soft Hawaiian rolls act like mini pizza crusts, soaking up herb butter and locking in moisture while the tops toast to a gentle crunch. Whether you need a fuss-free weeknight dinner, a game-day showstopper, or a party platter that disappears in minutes, these sliders prove big flavor can come from humble, speedy prep.

Why You’ll Love pizza sliders

These sliders strike the sweet spot between convenience and full-throttle comfort food. They’re ready in under thirty minutes, faster than a delivery guy can reach your door. Because you build the rolls as one slab, you skip fussy assembly—slice once, layer, bake. Garlic butter drips into every crevice, so each piece is moist but never soggy. The method is endlessly adaptable: swap pepperoni for cooked chicken, add sautéed veggies, or try a spicy ranch drizzle. Even better, you can assemble the dish a day ahead and pop it in the oven right before guests arrive. One pan feeds a crowd, earns rave reviews, and leaves you with only foil to toss.

Ingredients For pizza sliders

For the Sliders

• 1 package (12-count) Hawaiian sweet rolls
• 4 ounces sliced pepperoni (turkey or regular)
• 6 slices provolone cheese
• 2 cups shredded low-moisture mozzarella cheese

Garlic Butter

• ½ cup unsalted butter, melted
• 3 garlic cloves, minced
• ½ teaspoon red-chili flakes (optional for mild heat)
• 1 teaspoon minced fresh oregano, or ½ teaspoon dried

For Serving

• Warm marinara sauce, about 1 cup, for dipping
• Optional garnishes: grated Parmesan, extra chili flakes, chopped parsley

How to Make Pizza Sliders

1. Prep Your Pan
   • Heat the oven to 350 °F (175 °C).
   • Line a 9 × 13-inch baking dish with aluminum foil, leaving overhang to lift the sliders out later.
   • Mist the foil with non-stick spray; melted cheese likes to cling.
2. Stir the Garlic Butter
   • Combine the melted butter, minced garlic, chili flakes, and oregano in a small bowl.
   • Let the mixture sit while you prep the rolls so the flavors bloom.
3. Slice the Rolls
   • Without separating the individual rolls, use a long serrated knife to slice the entire sheet horizontally.
   • You now have a single top slab and a single bottom slab—like a giant sandwich bun.
4. Build the Layers
   • Place the bottom slab in the lined pan.
   • Brush about one-third of the garlic butter over the cut side.
   • Lay the provolone slices evenly across the buttered surface.
   • Scatter the pepperoni in a single layer.
   • Sprinkle the mozzarella evenly so every bite stretches.
5. Close and Butter the Tops
   • Position the top slab of rolls over the filling.
   • Brush the remaining garlic butter over the top and down the sides, making sure every roll glistens.
6. Bake
   • Cover the pan tightly with foil.
   • Bake 20–22 minutes, until the cheese melts and the centers reach at least 165 °F.
   • Remove the foil and bake 3–5 minutes more to toast the tops a shade deeper.
7. Serve Hot
   • Lift the foil sling onto a cutting board.
   • Slice along the original roll lines to separate the sliders.
   • Serve at once with warm marinara for dunking and enjoy the cheese pull.

Pro Tip: Want to prep ahead? Assemble the sliders through Step 5, cover, and refrigerate for up to 24 hours. When ready to bake, add two extra minutes to the covered bake time.

Serving and Storage Tips

Best Ways to Serve

• Party Platter: Arrange sliders in a ring around a bowl of marinara and sprinkle chopped parsley on top for color.
• Weeknight Dinner: Pair two or three sliders with a crisp green salad or roasted veggies.
• Kid-Friendly Lunch: Tuck a slider into a thermal lunchbox; it stays warm and mess-free.

Make-Ahead & Leftovers

• Assemble Early: Build the sliders, cover tightly with foil, and refrigerate up to a day.
• Refrigerate Leftovers: Cool completely, then store in an airtight container for up to four days.
• Freeze for Later: Freeze baked, cooled sliders on a sheet until solid, then transfer to a freezer bag. They keep two months.
• Reheat: Warm refrigerated sliders, wrapped in foil, at 300 °F for about 10 minutes; frozen ones need 15–17 minutes.
• Refrigerate leftovers within two hours and enjoy them within 3–4 days

Keeping Sliders Crisp

• Stick with low-moisture mozzarella; fresh varieties release too much water.
• Brushing butter on both cut sides of the rolls creates a barrier that fights sogginess.
• Always finish with a brief uncovered bake so steam escapes and the tops brown.

More Easy Pizza-Inspired Recipes

Need another fast bite? Try one of these reader-favorite twists the next time a pizza craving strikes:

• Chorizo Pizza in 30 minutes: crispy crust, spicy chorizo, gooey mozzarella, and fresh herbs—weeknight dinner bursting with Spanish flavor.
• Neapolitan Pizza Dough Recipe Quick gives you light, chewy crust in 2 hours. Basic flour, yeast, water, and salt create an authentic base for classic toppings.

Conclusion

Pizza sliders show that comfort food doesn’t require complicated steps or specialty gear. A single pan, basic pantry staples, and thirty minutes yield a platter that guests pull apart with audible “oohs.” Hawaiian rolls give a sweet contrast to savory pepperoni, while garlic butter perfumes the kitchen. The sliders travel well, hold beautifully under foil, and taste just as satisfying reheated. Once you master the core method, you’ll riff with barbecue chicken, veggie supreme, or even breakfast fillings. Keep this recipe handy, and you’ll never scramble for a crowd-pleaser again.

FAQs

Can you make pizza sliders ahead of time?
Absolutely. Assemble everything, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding two extra minutes to the covered phase to offset the chill.

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How do you use a pizza slider?
Simply grip one roll at the seam, pull straight up, and dip the cheesy square into warm marinara. Each slider separates cleanly because the rolls stay connected until serving.

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How long to cook pizza sliders in the oven?
Bake covered at 350 °F for 20–22 minutes, then uncover for an additional 3–5 minutes to toast the tops and ensure the cheese is fully melted.

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What is the pizza slider called?
Most cooks say “pizza slider” or “pepperoni pizza slider,” but you might also hear “pull-apart pizza roll” or “Hawaiian roll pizza.”