Pizza Sliders

Why You’ll Love This Recipe

I love how these sliders are simple to assemble and completely satisfying. Each one is like a mini pizza sandwich — portable, delicious, and great for feeding a crowd. The Hawaiian rolls bring just the right hint of sweetness, which pairs beautifully with the savory pepperoni and melted cheese. And brushing the tops with buttery garlic-Parmesan seasoning? That’s what takes them over the top. No utensils needed, no mess — just cheesy, handheld goodness in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12-count package Hawaiian rolls

• 2½ cups shredded mozzarella, divided (1 cup and 1¼ cups)

• ¾ cup pizza sauce

• 20 slices deli-style dry cured pepperoni

• ⅓ cup salted sweet cream butter, melted

• 2 tablespoons grated Parmesan

• 1 teaspoon dried Italian seasoning

Directions

1. I preheat the oven to 375°F and lightly spray a 9×13-inch baking dish with nonstick spray.

2. Without separating the individual rolls, I slice the entire sheet of Hawaiian rolls in half horizontally. I carefully remove the top layer and set it aside.

3. I place the bottom half of the rolls into the prepared baking dish.

4. Over the bottom layer, I sprinkle 1 cup of shredded mozzarella evenly.

5. I spread the pizza sauce over the mozzarella layer.

6. Next, I arrange the pepperoni in rows — 5 rows of 4 slices — covering the sauce completely.

7. I sprinkle the remaining 1¼ cups of mozzarella over the top of the pepperoni.

8. I place the top half of the rolls back on top.

9. Using a pastry brush, I coat the tops of the rolls with the melted butter.

10. I sprinkle the grated Parmesan and Italian seasoning evenly over the buttered tops.

11. I cover the dish with aluminum foil and bake for 25 minutes until the cheese is fully melted and the tops are golden brown.

12. Once out of the oven, I slice the rolls into individual sliders and serve hot.

Servings and timing

This recipe yields 12 pizza sliders and takes only 35 minutes from start to finish — just 10 minutes to prep and 25 minutes to bake. It’s a great option for quick snacks, easy dinners, or hosting friends.

Variations

• Meat Lovers: I sometimes add cooked sausage or chopped bacon along with the pepperoni for extra protein.

• Veggie Version: For a vegetarian take, I skip the pepperoni and layer in sliced mushrooms, olives, or bell peppers.

• Spicy Sliders: I add red chili flakes or use spicy pepperoni for a little heat.

• Different Cheeses: Swapping mozzarella with provolone or cheddar changes up the flavor while keeping that gooey texture.

• Garlic Butter Boost: I like mixing minced garlic into the melted butter before brushing for even more flavor.

Storage/Reheating

I store leftover sliders in an airtight container or wrap them tightly in foil. They stay fresh in the fridge for up to 3 days.

To reheat, the microwave works for a quick fix — I warm them in 10–15 second intervals until hot. But when I want the bread to stay slightly crispy, I prefer popping them into a 350°F oven for 10–15 minutes.

FAQs

Can I make these sliders ahead of time?

Yes! I often assemble the sliders in advance, cover them tightly, and refrigerate. When I’m ready, I just bake them as instructed.

What’s the best way to keep the rolls from getting soggy?

I find that lightly toasting the bottom rolls in the oven for a few minutes before assembling helps if I’m worried about sogginess — especially when using extra sauce.

Can I use different bread?

Absolutely. While I love the sweetness of Hawaiian rolls, I’ve also used mini brioche buns or even dinner rolls with great results.

Are these freezer-friendly?

Yes — after baking and cooling, I wrap individual sliders in foil and freeze them. To reheat, I bake straight from frozen at 350°F for about 20 minutes.

What dipping sauces go well with these?

I like serving these with extra pizza sauce, ranch dressing, or even garlic butter on the side for dipping.

Conclusion

Pizza sliders are one of those easy wins that I keep in my recipe rotation. They’re fun to make, even better to eat, and a total hit with kids and adults alike. Whether I’m feeding a party crowd or just craving something cheesy and warm, these sliders always deliver — no delivery needed.

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