Ingredients:

  • 1 pack (12 count) Hawaiian rolls
  • 3 cups shredded turkey (mixed white and dark meat)
  • 6 slices thin-cut Provolone cheese
  • 2 tbsp extra virgin olive oil
  • 1 tbsp melted grass-fed butter
  • 1 tbsp Dijon mustard
  • 1 tsp poppy seeds
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1/4 cup low-sugar cranberry sauce
  • 1 cup baby arugula

Instructions:

  1. Preheat your oven to 350°F (175°C). Use a long serrated knife to slice the entire block of Hawaiian rolls in half horizontally, keeping the rolls connected. Note: Keeping them connected makes the assembly process five times faster.
  2. Place the bottom half of the rolls into a 9x13 inch baking dish. Spread a thin layer of low sugar cranberry sauce evenly across the bread until the surface is lightly coated.
  3. Layer 3 slices of provolone cheese over the sauce, followed by 3 cups of shredded turkey, and top with the remaining 3 slices of cheese to create a moisture barrier. Note: This cheese sandwich method keeps the bread perfectly crisp.
  4. Place the top half of the rolls back on. In a small bowl, whisk together the extra virgin olive oil, melted butter, Dijon mustard, poppy seeds, garlic powder, and dried parsley.
  5. Using a silicone pastry brush, paint the glaze generously over the tops and sides of the rolls until the glaze is fully absorbed.
  6. Cover with aluminum foil and bake for 10 minutes. Note: The foil traps the steam from the turkey to keep it juicy.
  7. Remove foil and bake for an additional 10 minutes until the cheese is melted and the tops are golden brown.
  8. Remove from oven, lift the top bun slab briefly to tuck in fresh baby arugula, slice into individual sliders, and serve immediately. Turkey Stuffing Recipe for 12 Servings — Master this dependable turkey stuffing recipe with our step-by-step timing gu...Turkey Stuffing with Sage: Total 60 Min — Master Preparation for the Stuffing for a Turkey with Sage and Herbs with our...BLT Sliders Recipe: Baked in 20 Minutes with Garlic Butter — Master this BLT sliders recipe featuring a clever moisture barrier and savory... $img_2$