Pizza Sliders Recipe

Pizza sliders being dished out of casserole dish.

4 from 1 vote

Pizza Sliders Recipe

Pizza Sliders are cheesy pull-apart rolls with pizza sauce, mozzarella, pepperoni, and a savory Parmesan garlic butter topping.

Prep Time25

Cook Time25

Total Time50

Course: Appetizer, Main Course, sandwich

Cuisine: American

Servings: sliders

Author: Kristyn Merkley

Ingredients

4 tablespoons unsalted butter, melted
2 tablespoons freshly grated Parmesan cheese
¾ teaspoon garlic powder
½ teaspoon dried parsley
½ teaspoon dried oregano
¼ teaspoon salt
1 egg, beaten
24 sweet dinner rolls
1½ - 2 cups pizza sauce
3 cups shredded mozzarella cheese
1 cup (about 3 ounces) thinly sliced pepperoni, optional

Instructions

Preheat the oven to 350°F.
Combine butter, Parmesan, garlic powder, parsley, oregano, salt and beaten egg in a small bowl. Brush half of this mixture onto the bottom of 10 x 15 pan. Set aside.
Remove rolls from packaging, and without separating them, use a serrated knife to slice in half horizontally. Place the bottom of the rolls into the prepared baking dish. Set the top of the rolls aside.
Add pizza sauce over the rolls, followed by shredded cheese and then pepperoni. Add the top of the rolls over this, then brush with the remaining butter mixture.
Tent a piece of foil over the rolls, making sure the foil does not touch the tops of the rolls. Bake for 20 minutes. Remove foil and continue baking for 5-10 more minutes.
Separate the rolls, and serve immediately.

Video

Notes

Recipe Tips.

Try to get good coverage without overloading. Too much sauce can make the rolls soggy, and too many toppings can make them hard to slice or messy to eat.
Instead of using parsley and oregano, replace them with an equal amount of Pizza Seasoning.
Any pull-apart dinner rolls will work well. I like Hawaiian rolls, but potato rolls, brioche rolls, or slider buns can be used.
Use your favorite toppings: meats (sausage crumbles, diced ham, bacon bits), sautéed veggies (bell peppers, onions), olives, and dare I say, pineapple.

Prep ahead of time. To prevent sogginess, layer the cheese directly on the rolls before the sauce, creating a barrier. Assemble them, then cover tightly with foil and refrigerate for up to 24 hours before baking.

Store leftovers in airtight containers in the refrigerator for 3-4 days. Make sure to cool them quickly before refrigerating. For longer storage, freeze leftovers in airtight, freezer-safe containers for 3-4 months.

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