Pizza Sliders

I love making Pizza Sliders whenever I want all the pizza flavors without rolling out dough. The Hawaiian rolls bake up soft inside with crispy, buttery edges from the garlic topping. Mozzarella, pepperoni, and pizza sauce layer together perfectly, melting into cheesy, savory goodness. I make them for game day parties, movie nights, potlucks, and family gatherings because they're easy to serve and feed a crowd. They stay fresh covered at room temperature for about a day or in the fridge for up to 3 days and reheat beautifully in the oven.

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Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Appetizer, Main Course

Cuisine: American, Italian

Keyword: Pizza Sliders

Servings:

Calories: 291kcal

Author: Mandy Applegate

Ingredients

12 mini rolls Hawaiian rolls recommended
12 ounces mozzarella cheese shredded
⅓ cup freshly grated Parmesan cheese plus extra for serving
½ teaspoon red pepper flakes optional
1¼ teaspoons dried oregano
1 14-ounce jar pizza sauce
6 ounces sliced pepperoni
4 tablespoons salted butter melted
2 cloves garlic minced

US Customary - Metric

Video

Instructions

Preheat oven to 350°F (180°C) and lightly coat a 9×13-inch baking dish with cooking spray.
Slice the entire sheet of rolls horizontally. Place the bottom layer in the baking dish, cut side up.
12 mini rolls
In a bowl, combine the mozzarella, Parmesan, red pepper flakes, and half of the oregano.
12 ounces mozzarella cheese, ⅓ cup freshly grated Parmesan cheese, ½ teaspoon red pepper flakes, 1¼ teaspoons dried oregano
Spread half of the pizza sauce over the bottom rolls. Add half the cheese mixture. Layer the pepperoni evenly. Top with the remaining cheese mixture.
1 14-ounce jar pizza sauce, 6 ounces sliced pepperoni
Place the top half of the rolls over the filling. Cover loosely with foil and bake for 15 minutes.
Stir together the melted butter, garlic, and remaining oregano.
4 tablespoons salted butter, 2 cloves garlic
Remove the foil, brush the rolls with the garlic butter, and bake uncovered for about 10 minutes, or until golden and melty.
Warm the remaining pizza sauce in a small saucepan. Serve sliders hot with extra Parmesan and warm sauce on the side.

Notes

Here are my best tips for making perfect pizza sliders every time:

Don't separate the rolls: Keep the sheet of rolls intact when you slice them horizontally. This makes them easier to layer and creates the signature pull-apart effect.
Brush butter generously: Don't skip the garlic butter step. It's what makes the tops golden and adds incredible flavor. Make sure to brush it all the way to the edges.
Different names, same sliders: You can call these Hawaiian rolls pizza sliders by different names; they work as an appetizer, main dish, or snack, and the base can be called buns or rolls interchangeably. Marinara sauce and pizza sauce mean the same thing, too.
Endless customization options: Try different proteins like cooked chicken, ham, or bacon instead of pepperoni, use provolone cheese or fresh mozzarella for varied melts, substitute garlic powder for fresh garlic, swap marinara for alfredo sauce to make white pizza sliders, mix Italian seasoning into the butter, or add sautéed onions and fresh basil as extra toppings.
Flash freeze for meal prep: If you're making these ahead, assemble the sliders completely but don't bake them. Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Bake from frozen, adding about 10 extra minutes to the covered baking time.
Reheat in the oven: The oven keeps the rolls crispy on top and melty inside. Cover with foil for the first 5 minutes, then uncover to crisp up the tops.

Nutrition