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Cranberry Turkey Sliders

These butter-baked cranberry turkey sliders feature layers of turkey, cranberry sauce, and creamy white cheese sandwiched between sweet Hawaiian rolls.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer/Main Dish
Cuisine: American
Keyword: turkey sliders with hawaiian rolls
Method: Oven
Servings: 12 sliders
Author: Ashley McCrary


  • 1 pound thick-cut deli turkey or ham
  • 6 large slices Swiss or Provolone cheese
  • 1 1/4 cup cranberry sauce
  • 1 12- package Hawaiian Dinner Rolls
  • 2 1/2 tablespoons butter melted
  • 1 1/2 teaspoon Worcestershire Sauce
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Poppy Seeds
  • 2-3 cloves garlic minced


  • Preheat oven to 350F.
  • Cut the rolls in half and lay down the turkey in an even layer. Next spread the cranberry sauce over the turkey and top with Swiss or provolone cheese slices. Add the top layer of bread over the cheese.
  •  In a small bowl, combine the melted butter and garlic, garlic, dijon mustard, Worcestershire Sauce, and poppy seeds. Brush the top of the bread rolls with the butter mixture
  •  Cover with foil and bake for 12 minutes. Remove the foil and bake another 10-12 minutes or until the top is brown. Make sure to keep an eye on them when you uncover them so they don’t burn on top.
  • Serve and enjoy!


Mac’s Pro Tips

If you don’t want to use Hawaiian rolls, feel free to swap them out with another dinner roll. If you are gluten-free, find your favorite gluten-free dinner rolls. 
If you don’t have deli turkey on hand, feel free to swap for ham, rotisserie chicken, or leftover turkey. 
If you are dairy free, use vegan butter for the sauce, and omit the cheese. 

Serving Tips

Serve these turkey and cheese sliders on an appetizer platter with a bowl of extra cranberry sauce for dipping, if desired.
You can also serve as a lunch alongside a pasta salad, garden salad, or chips. 

Storage Tips

Store leftover turkey sliders in an airtight container in the refrigerator. Reheat in the oven to crisp them up.