Pepperoni Pizza Sliders with Mozzarella

Pepperoni Pizza Sliders

Pepperoni pizza sliders bake as a connected slab of soft rolls, then separate into individual sandwiches with melted mozzarella and pepperoni between the layers. A thin spread of pizza sauce adds flavor without soaking the bottoms. Covering the dish gives the cheese time to melt; a short uncovered finish turns the garlic-herb butter and Parmesan topping golden.

Prep time: 15 minutes | Cook time: 23–30 minutes | Total time: 38–45 minutes | Yield: 12 sliders, about 6 servings

Ingredients for Pepperoni Pizza Sliders

• 1 package (12 rolls) soft connected slider rolls, such as Hawaiian rolls (340g)
• 1/3 cup pizza sauce (80g)
• 8 ounces low-moisture mozzarella, sliced (225g)
• About 24 slices pepperoni, or enough for an even layer (85g)
• 4 tablespoons unsalted butter, melted (57g)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/4 cup finely grated Parmesan (25g)

Optional for serving: 1 tablespoon chopped fresh parsley and warm marinara or pizza sauce for dipping. For a sharper cheese flavor, replace some of the mozzarella with an equal amount of provolone.

How to Make Pepperoni Pizza Sliders

1. Slice the rolls: Preheat the oven to 350°F (175°C). Keep the rolls connected and use a serrated knife to slice the block horizontally into top and bottom slabs. Place the bottom slab in a baking dish that fits it, such as a 9-by-13-inch dish. Keeping the rolls attached makes them easier to fill without shifting the layers.
2. Add the filling: Spread the pizza sauce thinly over the bottom slab. Layer on the mozzarella and pepperoni, keeping them within the edges of the rolls. Carefully replace the top slab.
3. Top the rolls: Stir the garlic powder and Italian seasoning into the melted butter. Brush it evenly over the tops, then sprinkle with Parmesan.
4. Bake covered: Cover loosely with foil and bake for about 20 minutes. Check that the mozzarella is melted and the rolls are hot. If the cheese has not melted, cover again and bake for a few more minutes before checking. Lightly grease the underside of the foil if it may touch the rolls or cheese.
5. Brown the tops: Remove the foil and bake for 3–5 minutes more, until the tops are glossy and lightly golden and the Parmesan looks set. Watch closely: soft rolls can brown quickly once uncovered.
6. Rest and serve: Let the slab stand for 3–5 minutes so the cheese settles slightly. Cut or separate it into 12 sliders. Sprinkle with parsley if using, and serve warm with extra sauce on the side if desired.

How to Keep the Rolls from Getting Soggy

Use only enough pizza sauce to coat the bottom rolls thinly. A heavy layer can soak into the soft bread; serve extra warm sauce for dipping instead. Low-moisture mozzarella and serving the sliders soon after baking also help the rolls hold their shape.

Make-Ahead, Storage, and Reheating

To prepare ahead, assemble the unbaked rolls and refrigerate them. Brush on the seasoned butter and add the Parmesan close to baking. Bake near serving time for the best texture; baked sliders can soften as they sit.

Refrigerate leftovers in an airtight container and use within 2 days for best quality. Wrap individual sliders in foil and reheat in a 350°F oven for about 10 minutes, or until hot throughout. Freezing is not recommended.

Nutrition

Approximate nutrition per serving, based on 2 sliders: 460 calories, 18g protein, 26g fat, and 37g carbohydrates. Per 100g: about 335 calories, 13g protein, 19g fat, and 27g carbohydrates. Values will vary with the rolls, cheese, pepperoni, and sauce used.