Turkey Cranberry Sliders
If you are looking for ways to use Thanksgiving leftovers, make Turkey Cranberry Sliders. They are so delicious and easy to make. It is the perfect lunch to enjoy later in the week.
Servings: 12
Cost: $17.42, Cost Per Serving: $1.45
Ingredients
- 12 Hawaiian Dinner Rolls
- 1 pound Deli Sliced Turkey or leftover turkey slices
- 1 cup Whole Cranberry Sauce
- 8 oz Sliced Provolone Cheese
For the Topping:
- ¼ cup melted Butter
- 1 tbsp Dijon Mustard
- 1 tsp Worcestershire sauce
- 1 tsp Brown Sugar
- 1 tbsp Poppy Seeds
Instructions
- Preheat the oven to 350°F.
- Slice 12 Hawaiian dinner rolls in half horizontally, keeping the rolls connected if possible.
- Place the bottom half of the rolls into a 9 × 13-inch baking dish.
- Layer 1 lb sliced turkey evenly over the rolls.
- Top the turkey with 8 oz sliced provolone cheese.
- Spread 1 cup whole cranberry sauce evenly over the cheese.
- Place the top half of the rolls over the filling.
- In a small bowl, whisk together ¼ cup melted butter, 1 Tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp brown sugar and 1 Tbsp poppy seeds.
- Brush or pour the butter mixture evenly over the tops of the rolls.
- Cover the baking dish with foil.
- Bake for 15 minutes.
- Remove the foil and bake for an additional 5 minutes, or until the tops are golden brown and the cheese is melted.
- Let the sliders cool for 3–5 minutes, then cut apart and serve warm.
Notes
You can use Swiss cheese instead of provolone cheese if you prefer.
I used whole cranberry sauce but jellied cranberry sauce would work great too.
Refrigerate the leftovers in an airtight container for up to 4 days.
Nutrition
Calories: 273kcal | Carbohydrates: 26g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 613mg | Potassium: 186mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 296IU | Vitamin C: 0.3mg | Calcium: 162mg | Iron: 0.5mg
