Pizza sliders are, like, the perfect treat to make for your next game day! or any party Seriously, I’m gonna show you how to make them using just a handful of ingredients, and they’re totally customizable.
They’re so easy to make, and they’re so delicious. Kids love them, adults love them. It’s basically like an assembly thing, but you deserve to know how to make this for your next football game or whatever it is that you’re watching.
Why You’ll Love This
1. Edible Glue
We use cheese on the bottom and top to hold everything together. No messy sliding apart here.
2. Totally Customizable
Swap marinara for Alfredo or switch up the cheeses.
3. Crowd Pleaser
These are gooey, golden-brown, and smell outrageous.
4. Super Simple
It’s just layering and baking. Even if you can’t cut bread straight (like me), it’s going to turn out sheer perfection.
Equipment, ingredients and step-by-step instructions
Special Equipment
- Baking Sheet: Lined with parchment paper for easy cleanup.
- Serrated Bread Knife: Crucial for slicing the rolls horizontally without squishing them.
- Pastry Brush: For applying the garlic butter.
- Microplane or Grater: For the fresh garlic.
Ingredients
The Sliders
- 1 package (12 count) Hawaiian sweet rolls
- ½ cup Marinara sauce, divided (¼ cup for bottom buns, ¼ cup for top buns)
- 10-12 slices Mozzarella cheese (deli-sliced or cut from a block, low-moisture recommended)
- 6-8 oz Deli-sliced pepperoni
- 2 tbsp Parmigiano-Reggiano cheese, grated (for topping)
The Garlic Butter Glaze
- 4 tbsp Unsalted butter, melted
- 1 large clove Garlic, fresh (grated)
- 1 tsp Italian seasoning
- ½ tsp Worcestershire sauce (optional)
1. Get the oven ready
Start off by getting your oven preheated to 375°F.
2. Prep the rolls
Grab your slider-sized Hawaiian rolls. You’re gonna cut these in half as best as you can, as even as you can. Personally, I never can get them flat, I can never get them straight—it’s just not my strong point, And it’s fine. Place the bottom halves on a baking sheet that’s been lined with some parchment paper.
3. Sauce the bottom
Take a little bit of marinara sauce (about a quarter cup) and spread it on the bottom buns.
Note: I’ve also made these with Alfredo sauce, But I do prefer it with marinara.
4. Apply the “Glue”
I like cheese to be like edible glue, so I always do a layer of cheese on the bottom right now to kind of hold everything in place.
5. Add the fillings
Next, pile on the pepperoni. For this recipe i used deli-sliced pepperoni. These are really thin, so I’m gonna do a good amount because again, pepperoni pizza is my favorite flavor. Then add your cheese on the very top—you’ll need about 10 slices of mozzarella.
Important: Please don’t use anything packed in liquid (like fresh mozzarella balls) because it will just make everything watery and soggy, and that’s just not the vibe we’re going for.
6. Top it off
Add a bit more sauce (another quarter cup) on the cut side of the top buns, then place them on top of the cheese/pepperoni layer. Two light layers of sauce are better than one heavy one so it doesn’t get soggy!
7. Make the garlic butter
Now let’s get our butter situation sorted. To your melted butter, add a little bit of Italian seasoning. Then, take one giant clove of fresh garlic and grate it directly into the butter because when you grate it, it just becomes a lot stronger. I also like to add a splash of Worcestershire sauce (unless you don’t have any, then don’t worry about it).
8. Brush and sprinkle
Take a brush and liberally brush that garlic butter all over the rolls. It may seem excessive, but trust me, it makes such a difference. Finally, take a little Parmigiano-Reggiano and shower the tops in that cheese.
9. Bake it
Cover the tray with aluminum foil and pop it into the oven. Bake for 15 minutes covered, then remove the foil and bake for 10-15 minutes uncovered.
10. Serve
You want these to be a beautiful golden-brown color. You want everything to be melted and ooey-gooey and super delish. When they come out… oh my goodness. They are sheer perfection. Promise me that you will make these!
If you like this recipe Explore more recipes
Check out more appetizers Recipes:
- Baked Buffalo Chicken Dip with Ranch
- Festive Charcuterie Board
- Cranberry Brie Puff Pastry Bites
- Slow Cooker Cranberry Meatballs
- Hot Honey Baked Brie with Nuts & Cranberries
The Easiest Pizza Sliders Ever
Course: Appetizers, MainCuisine: American, Italian-InspiredDifficulty: Easy12
Sliders10
minutes25
minutes280
kcal35
minutesCheesy, golden-brown pizza sliders made on sweet Hawaiian rolls with layers of pepperoni, mozzarella, and a garlic butter glaze. The perfect easy appetizer for parties and game days.
Ingredients
- Equipment Needed:
Baking sheet
parchment paper
serrated knife
pastry brush
- Ingredients
1 package (12 count) Hawaiian sweet rolls
1/2 cup (120g) Marinara sauce, divided
10 slices Mozzarella cheese (approx. 8 oz)
6 oz (170g) Deli-sliced pepperoni
4 tbsp (60g) Unsalted butter, melted
1 large clove Garlic, grated
1 tsp Italian seasoning
1/2 tsp Worcestershire sauce (optional)
2 tbsp Parmigiano-Reggiano, grated
Directions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice the package of Hawaiian rolls in half horizontally. Place the bottom half on the baking sheet.
- Spread 1/4 cup marinara sauce on the bottom buns.
- Layer half the mozzarella slices over the sauce.
- Layer the pepperoni generously on top of the cheese.
- Top with the remaining mozzarella slices.
- Spread the remaining 1/4 cup marinara sauce on the cut side of the top buns, then place them on top of the stack.
- In a small bowl, whisk melted butter, grated garlic, Italian seasoning, and Worcestershire sauce.
- Brush the butter mixture liberally over the tops of the rolls. Sprinkle with Parmigiano-Reggiano.
- Cover with foil and bake for 15 minutes.
- Remove foil and bake for another 10-15 minutes until golden brown and toasted.
- Allow to cool for 5 minutes before cutting and serving.
Notes
- Cheese: Use low-moisture mozzarella slices (like the kind from the deli) rather than fresh mozzarella balls packed in water. This prevents the sliders from getting soggy.
- Sauce Control: Don’t go overboard with the marinara. A thin layer on the top and bottom buns is plenty to give flavor without making the bread mushy.
- Customization: Feel free to swap marinara for Alfredo sauce for a white pizza vibe, or use Provolone instead of Mozzarella.
- Worcestershire: It adds a nice depth to the butter, but if you don’t have it, don’t sweat it—just skip it!
