Cheesy Pizza Sliders on Hawaiian Rolls
These pizza sliders on Hawaiian rolls are the kind of easy weeknight dinner that gets everyone to the table without a fuss. Sweet rolls, pepperoni, and melted mozzarella bake into a pull-apart pan that hits all the notes of a classic pizza slice.
You can have them on the table in under 30 minutes, and the edges of the rolls get just crisp enough to hold everything together while staying soft inside. They disappear fast.
Why These Pizza Sliders Are a Weeknight Win
The sweet rolls are the reason this works. They mellow out the salty pepperoni and garlic butter in a way that plain bread never does, and the bottom layer soaks up just enough sauce to stay interesting without turning soggy.
I keep coming back to this version because it asks for almost nothing from you. No dough to roll, no sauce to simmer. You slice the rolls, layer three things, and the oven does the rest.
Ingredients
- 1 (12-count) package Hawaiian sweet rolls: the pillowy kind, still attached as a slab.
- 5 oz sliced pepperoni: standard size, not the large deli slices.
- 8 oz shredded low-moisture mozzarella: part-skim melts smoothly without turning greasy.
- ½ cup pizza sauce: your favorite jarred or a quick homemade one.
- ¼ cup unsalted butter, melted: for the garlic topping.
- ½ tsp garlic powder: a pantry shortcut that distributes evenly.
- ½ tsp Italian seasoning: the dried blend with oregano, basil, and thyme.
- 2 tbsp grated Parmesan cheese: adds a salty finish to the tops.
Variations
- Use provolone or fontina: either one melts into a creamier, milder layer than mozzarella.
- Swap in cooked Italian sausage: crumbled, drained sausage instead of pepperoni makes it heartier.
- Add a pinch of red pepper flakes: sprinkle into the butter mixture for a gentle heat.
- Go dairy-free: use a plant-based butter and your preferred melting vegan cheese; the rolls still work.
- Try pesto instead of sauce: spread a thin layer for a brighter, herby base.
If you’re feeding a crowd, try our Sheet Pan Pizza as an even simpler option.
How to Make Pizza Sliders on Hawaiian Rolls
Step 1: Slice the Rolls
Leave the rolls connected and use a large serrated knife to cut the entire slab in half horizontally. Go slowly and keep the knife level, so the top and bottom layers are even. This takes about a minute if you let the bread’s softness guide the blade.
You’ll end up with two large pieces that look like a bun sandwich waiting for the fillings. Place the bottom layer cut-side up in a 9-by-13-inch baking dish.
Step 2: Layer the Fillings
Spread the ½ cup pizza sauce across the cut side of the bottom rolls, working it all the way to the edges. Lay the 5 oz pepperoni slices evenly over the sauce, letting them overlap a little. Sprinkle all of the 8 oz mozzarella on top.
This layering takes only a couple of minutes, and the sauce should peek out from under the pepperoni when you’re done.
Step 3: Brush with Garlic Butter and Bake
Preheat your oven to 350°F (175°C). In a small bowl, stir the melted ¼ cup butter, ½ tsp garlic powder, and ½ tsp Italian seasoning together. Place the top half of the rolls cut-side down over the cheese, then brush the buttery mixture generously across the tops. Finish with the 2 tbsp grated Parmesan.
Bake uncovered for about 15 minutes, until the cheese is fully melted and the tops turn golden and slightly crisp. You’ll smell the garlic and sweet bread mingling a few minutes before they’re ready.
Step 4: Slice and Serve
Let the pan sit for just a minute so the cheese settles enough to hold its shape. Use a sharp knife to cut between each roll along the natural seams, separating 12 individual sliders.
Serve them while they’re still hot enough to stretch the cheese when you pull one away from the pan. A spatula helps lift them out cleanly.
A Few Tips Before You Start
- Keep the sauce at room temperature: so it spreads without tearing the soft bread.
- Use low-moisture mozzarella: instead of fresh packed in water; fresh will release liquid and make the bottoms soggy.
- For extra-crisp tops, switch the oven to broil for the last minute of baking and watch closely.
- If your pepperoni releases oil, blot the top gently with a paper towel after baking to keep the sliders from feeling greasy.
- Double the batch in a larger pan: for a party; just extend the bake time by a few minutes.
Bake times can shift slightly depending on your pan:
| Pan Type | Bake Time |
|---|---|
| Metal pan | 15 to 17 minutes |
| Glass dish | 17 to 20 minutes |
Storing Leftovers
- Refrigerate: Place leftover sliders in an airtight container for up to 3 days. The rolls will soften but the flavor holds well.
- Reheating: Warm them in a 350°F oven for 5 to 7 minutes until the cheese remelts. A toaster oven works great, too.
What to Serve with Pizza Sliders
A simple arugula salad with lemon vinaigrette cuts through the richness and adds something fresh to the plate. For dunking, set out a small bowl of extra warm pizza sauce or ranch dressing. Roasted broccoli or a pile of raw carrot and celery sticks round out the meal without any extra cooking time.
Frequently Asked Questions
Can I use a different kind of roll?
Yes, but the sweetness of Hawaiian rolls balances the salty toppings in a way that plain dinner rolls won’t. If you swap, choose a soft, slightly sweet brioche slider roll instead.
Can I make these ahead of time?
You can assemble the sliders and keep them covered in the fridge for a few hours before baking. Add the garlic butter and Parmesan right before they go in the oven, and expect to add 2 or 3 minutes to the bake time.
Can I freeze unbaked sliders?
Yes. Assemble everything except the butter topping, wrap tightly, and freeze for up to a month. Thaw in the fridge overnight, then brush with the butter mixture and bake as directed.
What other toppings work well?
Thinly sliced mushrooms, chopped black olives, or diced bell peppers all work. Pat any vegetables dry first so they don’t introduce extra moisture that could make the rolls soggy.
Pizza Sliders Hawaiian Rolls Recipe
Ingredients
Method
- Slice the slab of rolls in half horizontally. Place the bottom layer cut-side up in a 9-by-13-inch baking dish.
- Spread the pizza sauce on the bottom rolls, layer the pepperoni, and top with the mozzarella.
- Stir the melted butter with the garlic powder and Italian seasoning. Place the top rolls cut-side down, brush with the butter mixture, and sprinkle with Parmesan. Bake at 350°F (175°C) for 15 minutes, until golden and bubbly.
- Let rest for 1 minute, then cut between the rolls to separate 12 sliders. Serve hot.
