I like how simple these sliders are to put together—just layer, drizzle, bake, and serve. The combination of tender turkey, tart cranberry sauce, and melty Swiss cheese makes each bite balanced and flavorful. The buttery, slightly tangy topping gives the rolls that perfect toasty finish. It’s a great way to repurpose leftovers without it feeling repetitive, and these sliders are always a hit for game day, parties, or an easy weeknight dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the butter drizzle: 4 tablespoons butter, melted 1 teaspoon yellow mustard, or Dijon mustard 1/2 teaspoon garlic powder 1/8 teaspoon salt 1/2 teaspoon poppy seeds, optional
Directions
I start by preheating the oven to 325°F and lining a 9×13-inch baking dish with non-stick foil or cooking spray. Then I separate the Hawaiian rolls horizontally, keeping them connected in a sheet. I place the bottom half of the rolls in the dish and layer on the turkey, cranberry sauce, and Swiss cheese. After that, I gently place the top half of the rolls back on.
In a small bowl, I whisk together the melted butter, mustard, garlic powder, salt, and poppy seeds. I pour this butter mixture over the top of the rolls, brushing it evenly so every bit is coated. I cover the dish with foil and bake for about 15 minutes, then remove the foil and bake for an additional 3 minutes until the tops are lightly golden. I serve the sliders warm, right out of the oven.
Servings and Timing
This recipe makes 12 sliders and takes about 5 minutes of prep time, 18 minutes of cook time, and a total of 23 minutes from start to finish.
Variations
When I want to mix things up, I make a cranberry BBQ sauce by combining cranberry sauce, ketchup, brown sugar, and Worcestershire sauce, then heating it until it bubbles. It gives the sliders a sweet and tangy twist that pairs so well with the turkey. If I don’t have poppy seeds, I skip them or use Everything Bagel seasoning in the butter mixture for extra flavor.
Storage/Reheating
I like to store any leftover sliders in an airtight container in the refrigerator for up to 3 days. When reheating, I wrap them in foil and warm them in a 325°F oven for about 10 minutes until heated through. For a quicker option, I reheat a few in the microwave for 20–30 seconds, though the rolls are soft rather than crisp.
FAQs
How can I make these sliders ahead of time?
I assemble the sliders up to a day in advance, cover them tightly with foil, and refrigerate. When ready to serve, I bake them as directed, adding a few extra minutes if they’re cold from the fridge.
Can I use chicken instead of turkey?
Yes, cooked chicken works perfectly and gives a similar flavor and texture.
What type of cranberry sauce works best?
I prefer whole-berry cranberry sauce for a chunkier texture, but jellied sauce also works if that’s what I have.
Can I freeze the sliders?
Yes, I wrap the assembled but unbaked sliders tightly in foil and freeze them for up to 2 months. I thaw overnight in the fridge before baking.
What cheese can I use instead of Swiss?
Provolone, mozzarella, or even brie make great substitutes for a different flavor profile.
How do I keep the rolls from getting soggy?
I avoid adding too much cranberry sauce and bake uncovered for a few minutes at the end to help the tops crisp slightly.
Can I make this recipe in an air fryer?
Yes, I can bake them in batches at 320°F for about 8–10 minutes, checking to prevent overbrowning.
What can I serve with these sliders?
I like serving them with chips, sweet potato fries, or a light green salad to balance the richness.
Can I add stuffing to the sliders?
Absolutely! A spoonful of leftover stuffing adds even more Thanksgiving flavor.
Are these sliders good for parties?
Yes, they’re one of my go-to party recipes since they’re easy to assemble, bake in one pan, and stay warm for a while.
Conclusion
I love how these Turkey Cranberry Sliders turn simple leftovers into something festive and satisfying. With their buttery, toasted tops and that perfect balance of sweet, savory, and cheesy, they’re always a crowd-pleaser. Whether for holiday gatherings or quick dinners, they’re a recipe I keep coming back to every year.
These Turkey Cranberry Sliders are a delicious way to use Thanksgiving leftovers, featuring layers of tender turkey, cranberry sauce, and melted Swiss cheese baked inside buttery Hawaiian rolls for a warm, savory-sweet treat.
Ingredients
1 package (12-count) Hawaiian Sweet Rolls
3 cups cooked turkey, diced, sliced, or pulled
1 cup cranberry sauce
6 slices Swiss cheese
4 tablespoons butter, melted
1 teaspoon yellow or Dijon mustard
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/2 teaspoon poppy seeds (optional)
Instructions
Preheat oven to 325°F and line a 9×13-inch baking dish with non-stick foil or cooking spray.
Slice the Hawaiian rolls horizontally, keeping them connected in a sheet. Place the bottom halves in the prepared dish.
Layer the turkey evenly over the rolls, spread cranberry sauce on top, and add slices of Swiss cheese.
Place the top halves of the rolls back on.
In a small bowl, whisk together melted butter, mustard, garlic powder, salt, and poppy seeds.
Pour or brush the butter mixture evenly over the tops of the rolls.
Cover the dish with foil and bake for 15 minutes.
Remove foil and bake an additional 3 minutes, until the tops are golden brown.
Serve warm and enjoy.
Notes
Assemble sliders up to a day in advance, cover with foil, and refrigerate until ready to bake.
Use chicken instead of turkey if preferred.
Whole-berry cranberry sauce provides the best texture, but jellied sauce works too.
Substitute Swiss with provolone, mozzarella, or brie for variety.
To prevent sogginess, avoid excess cranberry sauce and finish baking uncovered for crisp tops.
Store leftovers in an airtight container for up to 3 days; reheat in oven or microwave.
