Pepperoni Pizza Sliders on Hawaiian Rolls – Easy Pull-Apart Dinner

I make these pizza sliders on tired evenings when I want dinner that feels like a warm hug. These little rolls come together fast, and they please the kids and grown-ups in the same sitting. I often pair them with a simple salad or some carrot sticks and call it a win. If you like small, sharable bites you can pop in the oven and forget about for a bit, these will do that job.

If you want something with a different kick, I also keep a recipe for buffalo chicken sliders bookmarked same idea, different mood.

Why This Recipe Belongs in Your Routine

Most days you need food that shows up without drama. These sliders are that kind of dinner. They use a handful of pantry staples. They bake in about the same time you’d spend setting the table. So when the week gets heavy, they step in.

They’re also easy to tweak. Add a handful of veggies. Swap cheeses. Use spicy pepperoni if you want a little heat. You don’t need to be perfect here. And yes, this part matters the butter on top makes a big difference in flavor and browning.

If you ever want a similar make-ahead idea, try a version I like from high-protein pepperoni pizza rolls for mornings or packed lunches.

How these pizza sliders come together

You build them in layers inside a small tray of connected Hawaiian rolls. A thin spread of sauce, a layer of cheese, pepperoni and any quick toppings. A sprinkle of Italian seasoning keeps it familiar. Brush the tops with butter so they brown and taste a little richer.

The oven does the rest. Ten to fifteen minutes is all it takes. That gives you time to pour a drink, toss a salad, or wipe down a counter. No rushing. Just a few steady steps.

If you like a slightly different texture, you can press them lightly before baking so everything settles. I learned this the hard way, sometimes the cheese slides off if you pile too much on.

What You’ll Need To Make pizza sliders

Hawaiian rolls, pizza sauce, mozzarella cheese, pepperoni slices, bell peppers (optional), Italian seasoning, butter (for brushing)

You don’t need fancy versions of any of these. Regular mozzarella works fine. Use a jarred pizza sauce when you’re tired. If you like a crisper top, use a little less butter.

Straightforward Steps To Make the Recipe pizza sliders

1. Preheat the oven to 350°F (175°C).
2. Slice the Hawaiian rolls in half and keep them connected.
3. Spread a layer of pizza sauce on the bottom half of the rolls.
4. Layer with mozzarella cheese, pepperoni slices, and any other desired toppings.
5. Sprinkle Italian seasoning over the toppings.
6. Place the top half of the rolls on and brush with melted butter.
7. Bake in the preheated oven for 10-15 minutes or until the cheese is melted and the tops are golden brown.
8. Remove from the oven, slice into sliders, and serve warm.

Follow those steps and you’ll have fresh sliders in under 20 minutes from oven to table. No fuss. No last-minute runs to the store.

Serving ideas that feel natural and flexible

Serve them straight from the pan. People will grab them with their hands. That’s fine.

• A quick tossed green salad keeps things light.
• Baby carrots or cucumber slices add crunch.
• Keep extra pizza sauce in a small bowl for dipping. Kids love that.

If you’re making these for a group, set out a jar of pickled peppers or a little bowl of red pepper flakes. Let people customize.

Keeping leftovers for later

Cool the sliders completely before storing. Wrap the whole pan in foil or move pieces to an airtight container. They keep in the fridge for 3–4 days.

To reheat: warm them in a 350°F oven until heated through, about 8–10 minutes. You can microwave a single slider for 30–45 seconds if you’re in a hurry, but the oven keeps the bread less soggy.

For longer storage, freeze individual sliders on a sheet until solid, then pack them in a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for about 15–20 minutes, covered with foil at first so the tops don’t overbrown.

Little tips that help pizza sliders

Use room-temperature butter for easier brushing. A pastry brush makes this simple. If you don’t have one, a spoon works.

Don’t overdo the sauce. Too much makes the rolls soggy. Thin, even layers stay nicer.

If you want a little crunch, tear a few bell pepper strips thinly and add on top of the cheese. It keeps them fresh and bright.

And yes, pre-slicing helps when everyone’s hungry. Slice them after they cool for a minute, not right out of the oven.

I also like the texture of a little extra cheese under the pepperoni. It keeps the pepperoni from curling too much.

For another easy pepperoni idea, see this take on high-protein pizza hot pockets.

(One more quick tip: if you’re using a softer roll, reduce baking time by a minute or two.)

Easy variations you can try

• Make them veggie-forward: swap pepperoni for thin mushroom slices and bell pepper.
• Try mixed cheeses: part mozzarella and part provolone for pull and depth.
• Spice lovers: add a few red pepper flakes or a drizzle of hot honey after baking.

These are optional. Stick to the basics when you want a safe, familiar bite.

If you’re short on time

Buy pre-sliced pepperoni. Use jarred sauce. Grab a pack of pre-shredded cheese. Those little shortcuts shave off time without changing much.

You can also assemble the night before, cover, and bake the next day. Keep the butter brushing for right before the oven so the tops still get glossy.

Scaling the recipe up or down

Making sliders for one? Use just a few rolls and a smaller baking dish. Feeding a crowd? Line two 9×13 pans and double the ingredients. The method stays the same.

If you double, I recommend baking both pans separately if your oven struggles with even heat. Otherwise rotate halfway through.

Questions people often ask

Q: Can I use regular hamburger rolls instead of Hawaiian?
A: Yes. Hawaiian rolls are sweet and soft, but regular rolls work. Adjust baking time if they’re thicker.

Q: Can I make these dairy-free?
A: Swap to dairy-free cheese and use a vegan butter or oil for brushing. They won’t brown as much, but they’ll still taste good.

Q: Do I have to keep the rolls connected while slicing?
A: Keeping them connected helps them bake evenly and makes slicing easier. You can separate them first if you prefer individual pieces.

Q: What oven rack should I use?
A: Middle rack works well. If the tops brown too fast, move the pan down a notch and tent with foil.

Q: Can I add raw vegetables like onions?
A: Thin slices of onion work fine. If you add denser vegetables, chop them small so they cook through in the short bake time.

A warm closing note

These sliders are the kind of food that doesn’t ask you to be perfect. They simply show up and make the table feel friendly. You can make them plain or dress them up. Either way, someone will smile when you set the pan down.

If you want a recipe to keep on hand that’s both simple and comforting, this one fits the bill and it’s close in spirit to the version I learned to lean on from Pizza Sliders (Quick & Easy!) – My Baking Addiction.

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