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Platter of pizza sliders beside container of leftovers ready for storage.
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Pizza Sliders

Soft Hawaiian rolls hold gooey cheese, pepperoni, and garlic-herb butter. Bake one pan, pull apart, dip in marinara, and watch every slider vanish at parties or weeknights.
Course Appetizer, Snack
Cuisine American
Keyword pizza sliders
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 sliders
Calories 310kcal
Author C. Sophie

Ingredients

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

Instructions

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.

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.

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.

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.

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.

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.

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.

Notes

Nutrition (Per Serving)

  • Calories 310
  • Fat 22 g
  • Saturated Fat 12 g
  • Protein 13 g
  • Carbohydrates 16 g
  • Fiber 1 g
  • Sugar 4 g
  • Sodium 470 mg