You know those nights when you just stare into the fridge, hoping dinner will magically appear? Yeah, me too. And ordering pizza for the whole family feels like taking out a small loan sometimes.
This is the recipe for those nights. I’m going to show you how to make the most amazing, pull-apart pizza sliders that taste a million times better than delivery. They’re so easy, you’ll wonder why you haven’t been making them your whole life.
Trust me, this is about to become your family’s most requested meal.
What You’ll Need
Getting your ingredients ready first makes everything go so much smoother. It’s a little trick from my restaurant days that stops you from running around like crazy mid-recipe. We’ll break it down into two parts: the sliders themselves and that yummy butter topping.
First up, the main event.
| Ingredient | Amount |
|---|---|
| Hawaiian Sweet Rolls | 1 (12-count) pack |
| Pizza Sauce | ¾ cup |
| Sliced Pepperoni | ½ cup (about 48 slices) |
| Shredded Mozzarella | 1 ½ cups |
And for that golden, garlic-buttery top that makes everyone’s eyes go wide? You just need a few simple things.
| Ingredient | Amount |
|---|---|
| Salted Butter | 4 tablespoons |
| Grated Parmesan Cheese | 2 tablespoons |
| Garlic Powder | ½ teaspoon |
| Dried Italian Seasoning | 1 teaspoon |
A quick note on the cheese. Try to get the low-moisture, part-skim mozzarella that comes in a bag. The fresh stuff in water is great on a fancy pizza, but it will make your poor sliders a soggy mess. We want cheesy, not mushy.
The Tools for the Job
You don’t need any fancy kitchen gadgets for this. I bet you have everything you need already.
- A 9×13 inch baking dish: A glass or metal one works perfectly.
- A serrated bread knife: This is the secret to cutting the rolls perfectly.
- A small bowl: For melting and mixing the butter topping.
- A pastry brush: To brush that garlicky butter all over the top. (A spoon works in a pinch!)
- Measuring cups and spoons: For, you know, measuring stuff.
Let’s Make Some Pizza Sliders!
Okay, this is where the fun begins. This whole thing comes together so fast, you’ll be shocked.
Step 1: First thing’s first, get that oven preheating to 375°F (190°C). A hot oven is key to getting everything melted and toasty at the same time.
Step 2: Take your whole slab of Hawaiian rolls out of the package. Do not, I repeat, do NOT pull them apart. Keep them all connected like a big, fluffy sheet.
Step 3: Use your serrated bread knife to carefully slice the entire slab of rolls in half horizontally. You’ll end up with a top bun piece and a bottom bun piece. Place the bottom slab into your baking dish.
Step 4: Spread your pizza sauce evenly over the bottom buns. Get it all the way to the edges, but don’t go overboard and make puddles. (This is another secret to avoiding soggy bottoms!)
Step 5: Sprinkle about half of your shredded mozzarella cheese over the sauce. Then, arrange your pepperoni slices in a nice, even layer. I like to make sure every single future slider has a few pepperonis on it.
Step 6: Now, sprinkle the rest of the mozzarella cheese on top of the pepperoni. This acts like a delicious glue. Carefully place the top slab of buns back on.
Step 7: In your small bowl, melt the butter in the microwave. It usually takes about 30 seconds. Stir in the Parmesan cheese, garlic powder, and Italian seasoning.
Step 8: Use your pastry brush to spread that amazing garlic butter mixture all over the tops of the rolls. Don’t be shy! Get it in all the little crevices. This is what makes them so good.
Step 9: Cover the baking dish with aluminum foil. This lets the cheese get super melty without the tops of the rolls burning. Pop it in your preheated oven and bake for 15 minutes.
Step 10: After 15 minutes, take the foil off. Put the dish back in the oven and bake for another 5 to 7 minutes, or until the tops are beautifully golden brown and the cheese is bubbling.
Step 11: Let them cool for just a couple of minutes before you cut them. This helps them hold their shape. Then, just slice along the lines of the rolls and serve them hot.
Pro Tips From My Kitchen
I’ve made these sliders more times than I can count, and I’ve learned a few things that take them from good to great.
- Toast The Buns (Optional). If you are really worried about soggy sliders, here’s a pro move. After you slice the rolls in half, place both halves cut-side-up on a baking sheet and pop them under the broiler for just 60 seconds. This creates a little toasted barrier that the sauce can’t get through.
- Use Low-Moisture Mozzarella. I mentioned this before, but it’s the most important tip. Fresh mozzarella releases a lot of water when it melts. The bagged, shredded kind is drier and gives you that perfect, stringy “cheese pull” without making the bread wet.
- The Butter Topping is a Must. Don’t skip the garlic butter topping. It might seem like an extra step, but it adds so much flavor and gives the sliders that beautiful, shiny, golden-brown top. It’s what makes people say “wow.”
- Let Them Rest. I know it’s hard to wait when they smell so good, but giving them five minutes to rest after coming out of the oven is a game-changer. The cheese sets up just a tiny bit, so when you slice them, they don’t fall apart into a messy pile.
Make it Your Own
The classic pepperoni pizza slider is amazing, but this recipe is so easy to change up. Think of the rolls as a tiny pizza crust and go wild.
- Meat Lovers: Add some cooked and crumbled Italian sausage or tiny bits of Canadian bacon.
- Supreme: Add finely diced green peppers, onions, and some sliced black olives. (Just be sure to pat the veggies dry so they don’t add too much moisture!)
- Hawaiian: Use Canadian bacon instead of pepperoni and add some well-drained pineapple tidbits. Don’t knock it ’til you try it!
- Veggie: Finely chopped mushrooms, peppers, or spinach (make sure you squeeze all the water out of the spinach) work great.
- Different Cheeses: A mix of mozzarella and provolone is fantastic. A little sprinkle of cheddar can be good, too.
- Different Sauces: You could even try this with a white garlic sauce or pesto instead of the red pizza sauce.
Leftovers and Storage
If by some miracle you have leftovers, they’re super easy to store.
Just let the sliders cool down completely, then place them in an airtight container in the fridge. They’ll be good for up to 3 days.
To reheat, the oven or an air fryer is your best friend. A few minutes at 350°F (175°C) will make them warm and crispy again. I’d avoid the microwave unless you’re okay with them being a little soft.
Your Questions, Answered
Q1. Can I assemble these sliders ahead of time?
Ans: Yes! You can assemble them completely, cover with foil, and keep them in the fridge for up to 4 hours before baking. Just add about 5 extra minutes to the initial covered baking time.
Q2. My sliders came out soggy on the bottom. What happened?
Ans: This is usually caused by either too much sauce or using fresh mozzarella. Be sure to use a light layer of sauce and always stick with low-moisture, shredded mozzarella cheese.
Q3. Can I use different rolls besides Hawaiian rolls?
Ans: Absolutely. Any soft dinner rolls that are connected in a slab will work, like brioche or potato rolls. The sweetness of the Hawaiian rolls is really special here, though!
Q4. How many people does this recipe serve?
Ans: It depends on how hungry everyone is! As a snack for a party or game day, it can serve 6-8 people. As a main meal served with a salad, it’s probably best for 3-4 people.
Wrapping Up
See? I told you it was easy. You’re less than 30 minutes away from having a pan of hot, cheesy, pull-apart pizza goodness that will make everyone happy. It’s perfect for a crazy weeknight, a lazy Saturday, or the next big game.
Go give it a try! And when you do, come back and leave me a comment. I’d love to hear what fun topping combinations you came up with or if you have any other questions
