Pepperoni Pizza Sliders That Taste Like Friday Night—Ready in 25 Minutes
These pull-apart pepperoni pizza sliders pile mozzarella, sharp cheddar, crispy pepperoni, and a twice-brushed garlic butter glaze onto soft Hawaiian rolls for a 25-minute dinner that feels like Friday night.
Equipment
- 9×13-inch baking dish
- Serrated Knife
- Small Bowl
- Pastry brush
- Spatula
Ingredients
For the Sliders
- 1 package Hawaiian rolls (12-count)
- 20 to 24 slices pepperoni
- 2 cups shredded low-moisture mozzarella
- 1/2 cup shredded sharp cheddar
- 1/2 cup marinara or pizza sauce
For the Garlic Butter Glaze
- 4 tablespoons salted butter
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
For the Topping
- to taste grated Parmesan cheese
Instructions
- Preheat the oven to 375°F. Lightly butter or spray the bottom of a 9x13-inch baking dish so the rolls don't stick.
- Keep all 12 rolls connected in the slab. Use a serrated knife to slice the whole block in half horizontally, like splitting one giant bun. Lift the top half off in one piece and set it aside.
- Spread the marinara evenly over the bottom slab, keeping it about 1/4 inch away from the outside edges so the buns don't get soggy at the seams.
- Sprinkle both cheeses evenly over the sauce, then lay the pepperoni slices on top. Don't worry about being neat; the more casual the layer, the more every bite gets a little of everything.
- Set the top slab back on. Pour about half of the garlic butter over the top and brush it over the entire surface, including the cut edges peeking out around the sides. Sprinkle with Parmesan.
- Bake uncovered for 5 minutes. Pull the dish out, leaving the oven on, and brush the remaining garlic butter over the tops. This second brush creates the glossy golden finish.
- Return to the oven for 5 more minutes, until the cheese is fully melted and the tops are golden brown. The pepperoni edges should be crisped and the kitchen should smell like a pizzeria.
- Let the sliders rest in the pan for 2 to 3 minutes so the cheese sets enough to hold together, then serve warm with extra marinara for dipping.
Notes
Don't use fresh mozzarella balls; they release too much water and make the bottoms soggy. Shredded low-moisture mozzarella is the reliable choice. Slice the rolls with a gentle sawing motion using a serrated knife so they don't squish. The second garlic-butter brush at the 5-minute mark is what gives the tops that glossy, golden look; don't skip it.
For dairy-free, use dairy-free mozzarella shreds and dairy-free butter. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3 to 4 minutes or in the oven at 350°F for 5 to 6 minutes. Baked and cooled sliders can be frozen in a single layer for up to 2 months; reheat from frozen at 350°F for 8 to 10 minutes.