This recipe has become my go-to when I want a quick, comforting crowd-pleaser that tastes exactly like a tiny Thanksgiving sandwich. I first put these together the day after a holiday when I had a cooler full of leftovers and only an hour before friends arrived for the game. The bright pop of cranberry against warm stuffing and tender turkey inside pillowy Hawaiian rolls felt like every best part of a holiday plate condensed into one perfect bite. That first batch disappeared so fast I promised myself I would refine the method and share the precise tips that make them reliably delicious. What makes these sliders special is the combination of contrasting textures and flavors in a compact, easy-to-eat format. The rolls stay soft inside while the top crisps to a golden sheen from the butter and herbs. The provolone melts into the stuffing and turkey, while the cranberry sauce cuts through the richness with a tart, jammy lift. They are ideal for parties, tailgates, or a relaxed weeknight when you want comfort without fuss. Over the years I have learned small adjustments that matter: warming fillings slightly before assembling, brushing the top generously so the rolls bake glossy, and covering the tray for the first part of baking so everything heats through without drying out.

Ingredients

• Hawaiian rolls: 12-count package, ideally Kings Hawaiian butter rolls. Choose rolls that are soft and slightly sweet so they toast golden without becoming tough. For best results, use rolls at room temperature so they heat quickly through the center.
• Stuffing: 2 cups prepared stuffing. Use boxed or homemade; a sage and onion variety adds classic flavor. If using store-bought dry mix, rehydrate according to package and cool slightly before assembling so it does not make the rolls soggy.
• Turkey: 1 pound thick-sliced cooked turkey (leftover roasted turkey or thick deli slices). Choose breast slices for leaner texture or hand-shredded dark meat for juicier filling.
• Cranberry sauce: 1 cup, fresh or canned. Whole-berry sauce adds appealing texture while smoother chutney-style spreads more evenly and holds the roll together better.
• Provolone cheese: 6 slices. Use thin slices to melt uniformly. Swiss or Havarti are good alternatives if you prefer a milder or creamier melt.
• Mayonnaise: 1/4 cup. Spreads on the top half to add tang and help the top brown evenly. For extra flavor substitute garlic aioli or herb mayo.
• Butter and herbs: 4 tablespoons salted butter, melted, mixed with 1 tablespoon chopped fresh parsley, 1 teaspoon onion flakes, and 1 teaspoon garlic powder. This mixture yields a golden, savory glaze on top.

Instructions

Preheat and prepare the pan: Preheat the oven to 350°F. Lightly spray a 9 by 13-inch casserole dish with nonstick cooking spray or brush with a little butter so the rolls do not stick and the bottoms brown evenly. Heating the oven fully before baking encourages even melting of the cheese and heating of the stuffing core. Assemble the bottom layer: Slice the package of Hawaiian rolls in half horizontally and arrange the bottom half in the casserole dish with rolls touching so they bake into a pull-apart tray. Press them slightly so the rolls form a single flat layer which helps keep the fillings from spilling out while baking. Add stuffing, turkey, cranberry, and cheese: Spread the 2 cups of stuffing evenly across the bottom rolls. Layer the turkey slices so each roll gets a portion, spoon cranberry sauce in even dollops over the turkey, and top with provolone slices, tearing them to fit if needed. Aim for balanced layers so each slider has savory, sweet, and cheesy notes. Prepare the top, brush with butter: Spread 1/4 cup mayonnaise across the top half of the rolls and place them on top of the filling. In a small bowl combine 4 tablespoons melted salted butter, 1 tablespoon chopped parsley, 1 teaspoon onion flakes, and 1 teaspoon garlic powder. Brush the butter mixture generously over the top rolls; this promotes browning and adds savory depth. Bake covered then uncover to brown: Cover the dish tightly with foil and bake for 10 minutes to ensure fillings warm through and the cheese begins to melt. Remove the foil and bake an additional 5 to 10 minutes, until the tops are golden brown and cheese is fully melted. If ingredients were cold when assembled they may need a few extra minutes. Use visual cues: bubbling cheese and toasted roll tops indicate readiness. Portion and serve: Use a serrated knife to slice through the entire batch into 12 individual sliders. Serve warm directly from the dish or transfer to a platter. These can be accompanied by turkey gravy on the side or additional cranberry sauce for dipping.

Storage Tips

Store cooled sliders in an airtight container in the refrigerator for 2 to 3 days. For best texture, reheat in the oven at 350°F wrapped loosely in foil for 10 to 15 minutes. Microwaving single servings works for speed but may soften the roll. To freeze, wrap each slider individually in plastic wrap and place in a freezer bag; label with the date and use within 3 months. Thaw overnight in the refrigerator before reheating to avoid sogginess.

Ingredient Substitutions

If you do not have provolone, use Swiss, Havarti, or mozzarella for a milder melt. Swap mayonnaise for plain Greek yogurt mixed with a touch of lemon for tang and fewer calories. For gluten-free needs use certified gluten-free rolls and stuffing, and ensure cranberry sauce is free of additives that contain gluten. For a vegetarian version replace turkey with thick roasted mushrooms or a plant-based deli slice and choose a dairy-free cheese and butter alternative.

Serving Suggestions

Present sliders on a large platter with small bowls of warm gravy and extra cranberry sauce for dipping. Serve alongside a crisp green salad or roasted root vegetables for a complete meal. For gatherings, arrange sliders on tiered platters and use decorative picks to keep halves together. Garnish with chopped fresh parsley or microgreens to add color and a fresh herbal note.

Meal Prep Tips

Assemble up to 4 to 6 hours ahead and keep covered in the refrigerator until ready to bake. If preparing further in advance, assemble fully and freeze unbaked; bake from frozen adding 10 to 15 minutes to covered time and then uncover to brown. Pack individual sliders in airtight containers for lunches, and reheat in a toaster oven or conventional oven for best texture.

Seasonal Adaptations

In winter, add a thin layer of mashed sweet potatoes between stuffing and turkey for extra warmth and richness. In summer swap cranberry sauce for a fig jam and add arugula for peppery freshness. For holiday entertaining, top with a dollop of warm turkey gravy when serving to echo classic plate flavors in every bite.

Success Stories

One Thanksgiving after-party, neighbors arrived expecting leftover sandwiches. Instead I brought a tray of these sliders and watched everyone reach for seconds. A friend who never eats cranberry sauce loved the balance of flavors, and my skeptical teenager declared them better than the holiday meal itself. These moments are why I keep this method flexible and share the small tips that ensure repeat success.

If you try these, start with the basic build and then make one small change each time so you can learn what your family prefers. There is joy in sharing a tray of warm sliders and watching familiar ingredients become something unexpectedly fun. Enjoy making them your own and savor the moments they create around your table.