Pizza Sliders
These sliders authentically capture the pizza flavor, as they should, while also offering a subtle sweetness from the Hawaiian rolls. It can be a bit messy when you try to pull them apart, but their taste is undeniably delightful.
Ingredients
- cooking spray
- 1 ½ cups (6 oz.) finely pre-shredded low-moisture part-skim mozzarella cheese
- 1 cup (about 3 1/2 oz.) finely pre-shredded Italian cheese blend
- ¼ cup finely chopped fresh basil
- ¼ teaspoon black pepper
- 2 teaspoons dried Italian seasoning, divided
- 1 ⅓ cups pizza sauce (from 1 [13-oz.] jar)
- 2 tablespoons sun-dried tomato pesto
- 1 (12 count) package Hawaiian sweet rolls
- ¾ cup (about 3 oz.) thinly sliced pepperoni
- 2 tablespoons unsalted butter
- 1 tablespoon grated Parmesan cheese
- ¾ teaspoon garlic powder
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment, and place a cooling rack on baking sheet. Spray rack with cooking spray.
- Stir together mozzarella, Italian cheese blend, basil, pepper, and 1 1/2 teaspoons of the Italian seasoning in a small bowl until combined. Set aside.
- Stir together pizza sauce and pesto in another small bowl. Set aside.
- Without separating the individual rolls, cut the entire slab of rolls in half horizontally using a serrated knife. Place bottom layer of rolls on the prepared baking sheet. Set top layer of rolls aside.
- Sprinkle bottom layer of rolls evenly with half of the cheese mixture; top evenly with half of pepperoni and half of the sauce. Repeat layers once.
- Bake in the preheated oven until cheese melts, about 15 minutes.
- Meanwhile, combine butter, Parmesan, garlic powder, and remaining 1/2 teaspoon Italian seasoning in a small saucepan; cook over medium, stirring occasionally, until butter melts, 1 to 2 minutes. Set aside.
- Remove rolls from oven, and add top layer of rolls; brush top of rolls evenly with butter mixture. Return to preheated oven, and bake until rolls are golden brown and crisp, about 5 minutes.
- Separate the rolls, and serve immediately.
Notes
Sausage: Prepare recipe as directed, substituting 3/4 cup cooked, crumbled Italian sausage for pepperoni.
Meat Lover’s: Prepare recipe as directed, reducing pepperoni to 1/4 cup, and adding 3 oz. thin deli ham slices and 1/4 cup cooked crumbled Italian sausage.
Veggie: Prepare recipe as directed, substituting 1 cup mixed sauteed peppers, onions, and mushrooms for pepperoni.
BBQ Chicken: Prepare recipe as directed, substituting 1 cup barbecue sauce for pizza sauce and sundried tomato pesto. Substitute 1 cup chopped or shredded rotisserie chicken for pepperoni.
Chicken Alfredo: Substitute 1 1/4 cups alfredo sauce for pizza sauce and sundried tomato pesto. Substitute 1 cup chopped or shredded rotisserie chicken for pepperoni.
Nutrition
Calories: 421kcalCarbohydrates: 46gProtein: 22gFat: 11gSaturated Fat: 9gCholesterol: 68mgSodium: 707mgPotassium: 50mgFiber: 3g
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