This recipe was born from the need to turn Thanksgiving leftovers into something exciting and portable. I first put these together one year when we had more turkey and stuffing than we could reasonably eat at the table, and the transformation felt almost magical. The soft, slightly sweet Hawaiian roll gives a tender cushion to savory turkey, herb-forward stuffing and a tart-sweet swirl of cranberry that keeps every bite lively. Melted provolone ties the flavors together, while a buttery, garlicky brush on top turns the entire tray into an irresistible golden crown.

I love these for casual gatherings because they travel well and can be baked in a single 9x13-inch dish for easy transport. They’re the kind of appetizer that disappears fast at parties and reappear on my family’s snack platters during football games. The contrast of textures — pillowy roll, moist turkey, creamy mayo, and crisped buttery top — makes these sliders noteworthy even if you start with store-bought components. Over the years I’ve refined the timing so the cheese melts perfectly without soggy rolls and the top browns to a glossy finish every time.

Ingredients

• Hawaiian rolls: One 12-count package (Kings Hawaiian recommended). The soft, slightly sweet rolls prevent dryness and provide a signature tender bite.
• Stuffing: 2 cups prepared stuffing (store-bought or homemade). Choose sage-forward stuffing for classic holiday flavor or cornbread stuffing for a sweeter profile.
• Turkey: 1 pound thick-sliced cooked turkey (leftover roasted or deli-style). Slices should be room temperature or warmed slightly to avoid cooling the whole tray.
• Cranberry sauce: 1 cup whole-berry cranberry sauce. The texture and brightness cut through the richness of butter and cheese.
• Provolone cheese: 6 slices provolone, halved if needed to cover evenly. Melts smoothly and adds mild creaminess without overpowering the cranberry.
• Mayonnaise: 1/4 cup mayonnaise to spread on the top roll for richness and moisture balance.
• Butter mixture: 4 tablespoons salted butter, melted, combined with 1 tablespoon fresh parsley, 1 teaspoon onion flakes, and 1 teaspoon garlic powder to brush on top for golden color and savory aroma.

Instructions

Preheat and prepare the pan: Preheat the oven to 350°F and spray a 9x13-inch casserole dish with nonstick cooking spray. This pan size fits a 12-count package of rolls edge to edge so the layers stay snug while baking. Assemble the base: Slice the entire package of Hawaiian rolls horizontally and place the bottom half in the prepared dish. Press gently so the rolls form a single flat layer without compressing them too much, which keeps the interior light. Add the stuffing layer: Spread 2 cups of prepared stuffing evenly over the bottom rolls. Use a spatula to distribute it to the corners so every slider gets a balanced amount; slightly compact the stuffing but avoid packing it dense to preserve texture. Layer turkey, cranberry and cheese: Top the stuffing with 1 pound of thick-sliced turkey, arranging pieces to cover the surface, then spoon 1 cup cranberry sauce in even dollops. Finish with 6 slices provolone, tearing slices if needed to avoid gaps so the melted cheese binds the layers. Spread the mayo and replace tops: Spread 1/4 cup mayonnaise on the underside of the reserved top half of the rolls (this adds moisture and a mild tang), then place the top layer over the assembled filling so the mayo side faces down. Brush with herb butter: In a small bowl whisk together 4 tablespoons melted salted butter, 1 tablespoon chopped fresh parsley, 1 teaspoon onion flakes and 1 teaspoon garlic powder. Brush the mixture evenly over the top of the rolls until glossy. Bake covered then uncovered: Cover the dish tightly with aluminum foil and bake for 10 minutes to gently heat through and melt cheese. Remove the foil and bake another 5 to 10 minutes, until the tops are golden brown and the cheese is bubbling—add extra time if components were cold. Slice and serve: Use a serrated knife to cut the tray into 12 sliders, wiping the blade between cuts for clean edges. Serve warm with extra cranberry or gravy on the side.

Storage Tips

Leftovers keep well refrigerated in an airtight container for 2 to 3 days. For single-servings, microwave on medium power for 30 to 45 seconds, then crisp under a broiler for 30 to 60 seconds if you like a golden top. For multiple sliders, reheat in a 350°F oven in an oven-safe dish covered loosely with foil for 10 to 15 minutes until heated through. To freeze, wrap the assembled, unbaked pan tightly with plastic and foil and freeze for up to 2 months; thaw overnight in the refrigerator before baking and add 5 to 10 minutes to the covered bake time.

Ingredient Substitutions

If provolone isn’t available, good stand-ins are Swiss for a nuttier flavor or mild cheddar for more bite. For a lighter version, use reduced-fat mayonnaise or swap mayo for Greek yogurt mixed with a little lemon juice. If you prefer a heartier base, use dinner rolls or brioche instead of Hawaiian — they change the sweetness and structure but still bake well. For a vegetarian option, replace turkey with thick roasted portobello slices or seasoned tempeh and use vegetable stuffing.

Serving Suggestions

Serve on a platter with small ramekins of turkey gravy and extra cranberry sauce. Add a side of crunchy slaw or a simple mixed greens salad dressed with vinaigrette to cut through the richness. For parties, provide toothpicks and napkins so guests can grab sliders easily; garnish with finely chopped parsley for color. These also pair beautifully with sweet potato fries or roasted Brussels sprouts for a holiday-style spread.

Cultural Background

This handheld dish is a modern American adaptation of post-holiday ingenuity: taking classic Thanksgiving components and presenting them in a slider form that’s fun, portable and communal. Hawaiian rolls, developed in the mid-20th century, add a sweet element that balances savory stuffing and salty cheese — a combination that mirrors many regional American comfort-food traditions which value contrast in flavor and texture.

Seasonal Adaptations

In winter, lean into traditional flavors with sage stuffing and cranberry-orange relish. In spring or summer, use lighter turkey breast with herb mayo and swap cranberry for a bright chutney. For game day, add a smear of Dijon mustard or a thin layer of cranberry-pepper jam for a spicy contrast. Holiday gatherings welcome a layer of mashed potatoes for a decadently comforting slider experience.

Meal Prep Tips

Assemble sliders up to 4 to 6 hours ahead and keep covered in the refrigerator; bake when guests arrive. If prepping for a crowd, make multiple assembled pans and store covered; stagger baking so each pan comes out hot. Use shallow, oven-safe pans that allow the tops to brown evenly. Keep a stick blender or spoon handy to redistribute any excess juices when serving so each slider holds together neatly.

These sliders have saved holiday meals and casual get-togethers more than once in my house — they are forgiving, craveable and endlessly adaptable. Make them your own and enjoy the way simple components become something memorable when layered and baked with a little attention.