Why I love this pizza sliders recipe
This pizza sliders recipe is a great option when you want an appetizer that you know people will actually eat.
You get all the cheesy, saucy goodness of pizza in a small, easy-to-grab sandwich, making them especially good for game day, parties and other casual get-togethers.
And unlike some party appetizers that disappear in a bite or two, these are substantial enough to be satisfying.
You can also easily change the toppings to suit your crowd, whether you stick with pepperoni and vegetables or swap in your own favorite pizza combination.
More handheld appetizers
Ingredients
Here is your shopping list (for 12 sliders):
- Bread – 1 12-count package sweet Hawaiian rolls
- Fresh produce – 4 medium mushrooms, 1 medium yellow pepper, 1 small red onion.
- Jarred goods – 1 cup pizza sauce
- Refrigerated Meats – ½ cup pepperoni slices
- Dairy – 1 ½ cups shredded mozzarella cheese
- Canned goods – ¼ cup sliced olives
- Oil – 1 Tablespoon olive oil
- Condiments – 2 Tablespoons Italian dressing
Substitutions & Additions
- Use another color of bell pepper in place of the yellow pepper if desired.
- You can also swap the pizza toppings for other finely chopped pizza toppings that will cook through during the short baking time.
How to make pizza sliders
1 | Prep work
Preheat the oven to 375°F so it is fully heated before the assembled sliders go in.
Line a baking sheet with parchment paper.
Chop the mushrooms, yellow pepper and red onion.
All of the produce should be chopped into fairly small pieces so that it can be more evenly distributed over all of the sliders.2 | Cook the onions and peppers
Add the olive oil to a small saucepan and heat it over medium heat.
Give the oil a minute or two to warm up before adding the vegetables so they begin cooking right away.
Add the diced yellow pepper and red onion to the warm oil.
Cook for 3 to 5 minutes, stirring occasionally, until the vegetables have softened.
Remove the pan from the heat and set the mixture aside.
3 | Cut the rolls
Keep the rolls connected in one block and use a serrated knife to slice horizontally through the middle.
Saw gently rather than pressing down so the soft rolls do not get crushed.
Lift off the top half and set it aside.
Transfer the connected bottom half of the rolls to the parchment-lined baking sheet, keeping the slab intact.
A long serrated bread knife makes it easier to cut through the entire slab of rolls at an even height.
4 | Put the sliders together
Spread the pizza sauce over the cut surface of the bottom half of the rolls.
Take it close to the edges so each slider gets enough sauce.
Sprinkle half of the shredded mozzarella evenly over the pizza sauce.
Arrange the pepperoni slices in a single layer over the mozzarella, distributing them across the entire slab so every slider is covered with it.
Scatter the sliced olives, diced mushrooms and cooked pepper-and-onion mixture evenly over the pepperoni.
Cover the toppings with the remaining mozzarella cheese, distributing it evenly across the sliders.
This top layer will melt around the vegetables and pepperoni and help hold the filling together.
Set the connected top half of the rolls back over the filling.
Line it up with the bottom slab so the individual rolls match up and the filling stays enclosed.
Use a pastry brush to coat the tops of the rolls with the Italian dressing.
Brush it across the whole surface, including the edges, so the rolls brown and pick up the dressing’s seasoning as they bake.
5 | Bake
Bake the sliders at 375°F for 12 to 15 minutes.
They are ready when the cheese is melted and the tops of the rolls are browned and slightly crisp.
Watch them near the end of the baking time because the sweet rolls can brown quickly.
6 | Serve
Serve the pizza sliders while they are hot.
For easier serving, separate the individual sliders along the natural seams of the rolls before taking them out.
How to make ahead
You can assemble the sliders through adding the top half of the rolls a few hours ahead.
Cover and refrigerate, then brush with Italian dressing just before baking.
Add a few extra minutes to the baking time if they are going into the oven cold.
Storage
Pizza sliders are best served fresh.
But if you do have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
Then reheat in the oven at 350°F for a few minutes before serving.
You can also use the microwave, but the rolls won’t maintain their texture as well.
Pepperoni Pizza Sliders
Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow pepper diced
- 1 small red onion diced
- 1 12-count package sweet Hawaiian rolls
- 1 cup pizza sauce
- 1½ cups shredded mozzarella cheese divided
- ½ cup pepperoni slices
- ¼ cup sliced olives
- ¼ cup mushrooms
- 2 Tablespoons Italian dressing
Equipment
- baking sheet lined with parchment paper
- small saucepan
- serrated knife
- Pastry brush
Instructions
- Preheat the oven to 375ºF.
- In a small sauce pan, heat the oil over medium heat.1 Tablespoon olive oil
- Add in the peppers and onion and cook for 3 to 5 minutes or until tender. Set aside.1 small red onion, 1 medium yellow pepper
- Using a serrated knife, carefully slice the entire block of sweet rolls horizontally without breaking apart the individual rolls.1 12-count package sweet Hawaiian rolls
- Place the bottom half of the rolls on a parchment-covered baking sheet.
- Spread the pizza sauce over the bottom half of the rolls.1 cup pizza sauce
- Sprinkle with half of the mozzarella cheese.1½ cups shredded mozzarella cheese
- Add a layer of sliced pepperoni.½ cup pepperoni slices
- Sprinkle with the olives, mushrooms, and pepper and onion mix.¼ cup sliced olives, ¼ cup mushrooms
- Top with the remaining mozzarella cheese.
- Place the top half of the rolls back in place.
- Using a pastry brush, spread a layer of Italian dressing over the top of the rolls.2 Tablespoons Italian dressing
- Bake in the preheated oven for 12 to 15 minutes or just until browned and slightly crispy.
- Serve immediately.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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