Cranberry Turkey and Brie Sliders on Soft Rolls

Cranberry Turkey and Brie Sliders

Cooked turkey, Brie, and cranberry sauce make a warm filling for soft dinner-roll sliders. Keeping the rolls connected makes the batch easy to assemble, bake, and cut into 12 portions. A thin cranberry layer stays visible at the cut sides without overloading the bread.

The sliders bake covered until the turkey is hot and the Brie begins to melt. A brief uncovered finish turns the buttered, poppy-seed-flecked tops golden. Serve them as an appetizer or a casual meal.

Ingredients for Cranberry Turkey and Brie Sliders

• 1 package (12 rolls) soft connected sweet dinner rolls, such as Hawaiian rolls (340g)
• 12 ounces cooked turkey, thinly sliced or chopped (about 3 loosely packed cups; 340g)
• 8 ounces Brie, thinly sliced (225g); remove the rind if you prefer a more even melt
• 1/2 cup cranberry sauce, whole-berry or jellied (140g)
• 3 tablespoons unsalted butter, melted (45g)
• 1 teaspoon poppy seeds
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried parsley

Leftover cooked turkey or deli turkey both work. If using different rolls, choose a soft connected sheet that can be sliced horizontally.

How to Make Cranberry Turkey and Brie Sliders

1. Prepare the rolls: Preheat the oven to 350°F (175°C). Without separating the rolls, use a long serrated knife to slice the whole sheet horizontally. Set the bottom half in a 9-by-13-inch baking dish.
2. Layer the filling: Spread the turkey evenly over the bottom rolls, then add the thin Brie slices. Spread the cranberry sauce in a thin, even layer over the filling, nearly to the edges. Replace the top half of the rolls.
3. Brush the tops: Stir the poppy seeds, garlic powder, and parsley into the melted butter. Brush lightly and evenly over the rolls without letting butter pool around the bottoms.
4. Bake covered: Loosely cover the dish with foil. Bake for 12 to 15 minutes, checking after 12 minutes. Keep the dish covered until the filling is hot and the Brie is beginning to melt; a chilled pan may need more time.
5. Brown the tops: Remove the foil and bake for another 3 to 7 minutes. Start checking after 3 minutes and stop when the tops are glossy and golden and the Brie is melted. Rotate the dish once if the tops brown unevenly.
6. Rest and cut: Let the batch rest for 3 to 5 minutes so the cheese settles slightly. Cut along the roll seams into 12 sliders and serve warm.

How to Keep the Filling in the Rolls

Use the measured cranberry sauce in a thin layer rather than adding extra: too much wet filling can soften the bread and squeeze out when the sliders are cut. Thin Brie slices melt more evenly, while keeping the rolls attached until after baking helps the portions stay aligned. Serve soon after the brief rest.

Serving Cranberry Turkey and Brie Sliders

Serve warm as a handheld appetizer or with a green salad, vegetable sticks, or pickles for a casual meal.

How to Store and Reheat the Sliders

Refrigerate leftovers promptly in an airtight container and use within about 2 days for best quality. Reheat a batch covered with foil in a 350°F oven until the filling is hot, checking early so the rolls do not dry out. For one slider, microwave in short intervals until warm; the bread will be softer.

To assemble ahead, cover and refrigerate the dish before baking. Allow extra covered baking time if it starts cold, and check that the filling is hot before uncovering. Freezing is not preferred because the rolls and Brie may lose texture when thawed and reheated.

Nutrition Information

Approximate nutrition per slider, based on 12 sliders: 270 calories, 13g protein, 11g fat, and 22g carbohydrates. Per 100g: about 295 calories, 14g protein, 12g fat, and 24g carbohydrates. Values vary with the rolls, turkey, Brie, and cranberry sauce used.