Pepperoni Pizza Sliders

Pepperoni Pizza Sliders turn one connected slab of 12 Hawaiian rolls into a pull-apart tray layered with pizza sauce, mini pepperoni, and mozzarella. A Parmesan, parsley, garlic, and Italian-seasoned butter coats the tops so they bake glossy, fragrant, and crisp at the edges.

The recipe yields 12 sliders, serves 6, and records 15 minutes preparation plus 25 minutes cooking for a 40-minute total. Bake at 400°F under foil for 20 minutes, then uncover for another 5–7 minutes. Resting 3–5 minutes helps the melted cheese settle before cutting.

Pepperoni Pizza Sliders Ingredients

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For the Sliders: 1 package (12-count) Hawaiian dinner rolls; ½ cup pizza sauce (homemade or store-bought); 2.5 ounces mini pepperoni; 2 cups mozzarella cheese, shredded.

If you enjoy this recipe, you may also like Taco Bell Steak Quesadilla.

For the Garlic Herb Butter Topping: ¼ cup butter, melted; 2 tablespoons Parmesan cheese, freshly grated; 2 tablespoons fresh parsley, minced; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; ¼ teaspoon salt; ¼ teaspoon red pepper flakes.

For storage details after serving, the USDA leftovers and food safety guidance.

How to Make Pepperoni Pizza Sliders

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1. Preheat oven and prepare baking dish: Preheat your oven to 400°F (200°C). Prepare a 9x13-inch baking dish by spraying it with nonstick cooking spray or lining it with parchment paper for easy cleanup.
2. Slice the rolls: Using a sharp serrated knife, carefully slice the entire package of Hawaiian dinner rolls horizontally through the middle, keeping all the rolls connected. You'll end up with one slab of tops and one slab of bottoms. Place the bottom half of the rolls in the prepared baking dish, cut side facing up.
3. Add sauce and first layer of cheese: Evenly spread the pizza sauce over the bottom half of the rolls, going all the way to the edges. Sprinkle half of the shredded mozzarella cheese (1 cup) over the sauce layer, distributing it evenly.
4. Add pepperoni and remaining cheese: Arrange the mini pepperoni evenly over the first layer of cheese, slightly overlapping them to ensure every bite gets some pepperoni flavor. Sprinkle the remaining 1 cup of mozzarella cheese on top of the pepperoni to help hold everything together.
5. Complete assembly: Carefully place the top half of the rolls over the filling, matching it up with the bottom half so the individual rolls line up properly.
6. Prepare herb butter topping: In a small bowl, combine the melted butter, grated Parmesan cheese, minced parsley, garlic powder, Italian seasoning, salt, and red pepper flakes. Mix well until all ingredients are thoroughly incorporated.
7. Add topping to sliders: Using a pastry brush or spoon, spread the herb butter mixture evenly over the tops of the rolls, making sure to cover the entire surface. Some of the mixture will drip down the sides, which will add flavor and help crisp the edges.
8. Bake covered: Cover the baking dish loosely with aluminum foil, tenting it slightly so it doesn't touch the tops of the rolls. Bake in the preheated oven for 20 minutes. The foil prevents the tops from burning while allowing the filling to heat through and the cheese to melt.
9. Bake uncovered: Remove the foil and continue baking for an additional 5-7 minutes, or until the tops of the rolls are golden brown and crispy, and the cheese inside is completely melted and bubbly.
10. Rest and serve: Remove the sliders from the oven and let them rest for 3-5 minutes. This brief resting period allows the cheese to set slightly, making the sliders easier to cut and serve. Use a sharp knife to cut along the seams of the rolls to separate them into individual sliders. Serve warm.

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Make One Clean Horizontal Cut

Use a long serrated knife and steady the connected 12-roll slab as you slice through its middle. Aim for an even bottom that can hold sauce without tearing and a matching top that sits level. Place the lower slab cut-side up in a prepared 9×13-inch dish. Keeping the rolls together prevents filling from spilling between loose pieces during assembly.

Spread Sauce to the Edges

Use the full ½ cup pizza sauce across the bottom slab, reaching the outer rolls without flooding them. Even coverage ensures all 12 sliders taste like pizza. Too much sauce is not part of the formula and would make the sweet rolls soggy, so stay with the measured amount and distribute it in a thin layer.

Divide the Mozzarella into Two Layers

Scatter 1 cup of the 2 cups shredded mozzarella over the sauce, add the 2.5 ounces mini pepperoni evenly, then finish with the remaining 1 cup cheese. The lower cheese layer cushions the pepperoni and the upper layer melts against the roll tops, helping the assembled slab hold together when it is later cut into individual sliders.

Mix the Savory Butter Topping

Stir ¼ cup melted butter with 2 tablespoons freshly grated Parmesan, 2 tablespoons minced parsley, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon red pepper flakes. Mix just before brushing so the herbs and Parmesan remain suspended instead of sinking to the bottom of the bowl.

Brush Every Roll Top

Replace the connected top slab so all 12 rolls line up, then brush or spoon the butter mixture across the whole surface. Carry some topping toward the seams and edges; a little dripping down the sides adds flavor and encourages crispness. Check that no roll is left dry, because the topping is divided across the entire tray.

Bake Covered, Then Uncovered

Tent foil loosely over the dish so it does not stick to the rolls. Bake at 400°F for 20 minutes, which heats the filling and melts the mozzarella without over-browning the tops. Remove the foil and bake 5–7 minutes longer. The sliders are ready when the rolls are golden and crisp and the cheese is fully melted and bubbling.

Rest and Cut Twelve Portions

Let the baked slab stand for 3–5 minutes. Follow the original seams with a sharp knife to separate exactly 12 sliders. The pause keeps hot cheese from flowing out immediately but still allows warm serving. With a six-serving yield, the recorded portion is two sliders per serving, though serving needs can vary.

Recorded Recipe Tips

• If using store-bought pizza sauce, you may need more than ½ cup as homemade sauce tends to be thicker.
• For a deluxe version, add additional toppings like cooked Italian sausage, sautéed mushrooms, or black olives between the pepperoni and final cheese layer.
• The red pepper flakes add a mild heat - adjust the amount based on your preference or omit entirely for a kid-friendly version.
• These sliders can be assembled up to a day ahead and refrigerated, just add the butter topping right before baking.

Equipment Checklist

Prepare the required tools before starting: 9x13-inch baking dish, Sharp serrated knife, Small mixing bowl, Pastry brush, Measuring cups and spoons, Aluminum foil. Keeping the setup ready supports the exact sequence and timing.

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Conclusion

Slice 12 connected Hawaiian rolls horizontally. Layer the bottoms with pizza sauce, 1 cup mozzarella, mini pepperoni, and the second cup cheese. Replace the tops, brush with Parmesan-herb butter, bake covered at 400°F for 20 minutes and uncovered for 5–7 minutes, then rest 3–5 minutes.

Frequently Asked Questions

→ How many sliders does this recipe make?

It yields 12 sliders and serves 6.

→ Should the Hawaiian rolls be separated first?

No. Keep the slab connected and slice the entire package horizontally through the middle.

→ How long do the sliders bake?

Bake covered for 20 minutes, then uncovered for another 5–7 minutes.

→ What oven temperature should I use?

Preheat the oven to 400°F.