Soft Hawaiian rolls layered with rich pizza sauce, melty mozzarella, and savory pepperoni, then brushed with buttery Italian seasoning and baked until golden and bubbly. Perfect for pizza night, parties, game days, or an easy family dinner.
⏱️ Time 🍽️ Servings
Prep: 10 minutes 12 sliders
Cook: 20 minutes
Total: 30 minutes
🛒 Ingredients
1 (12-count) package Hawaiian Sweet Rolls
1 cup Ragu Pizza Sauce
6 oz Hormel Pepperoni
2 cups Kraft shredded Mozzarella Cheese
4 tbsp Land O Lakes Butter, melted
1 tsp Italian seasoning
½ tsp garlic powder
1 tbsp grated Parmesan, optional
👩🍳 Instructions
- Preheat oven to 375°F (190°C).
- Without separating the rolls, slice the entire package horizontally to create a top and bottom.
- Place the bottom half in a lightly greased 9×13-inch baking dish.
- Spread the pizza sauce evenly over the rolls.
- Layer the pepperoni over the sauce, followed by the shredded mozzarella.
- Place the tops of the rolls back over the cheese.
- Mix melted butter with Italian seasoning and garlic powder. Brush generously over the tops. Sprinkle with Parmesan if desired.
- Cover loosely with foil and bake for 15 minutes.
- Remove the foil and bake for another 5–7 minutes, until the tops are golden and the cheese is completely melted.
- Let rest for 3–5 minutes, then separate into individual sliders and serve warm.
Personal Tips 💡:
Keep the rolls connected while slicing so the sliders stay together during assembly.
Don’t use too much pizza sauce—it can make the bottoms soggy.
For the best cheese pull, shred mozzarella yourself or use a good-quality pre-shredded mozzarella.
Arrange pepperoni slightly overlapping for even flavor in every slider.
Brush the butter mixture over the rolls right before baking for a golden, flavorful crust.
Want extra crispy pepperoni? Add a few pieces on top of the cheese before replacing the roll tops.
🥗 Nutrition Information:
Approximate per slider:
Calories: ~300
Protein: ~11g
Carbohydrates: ~26g
Fat: ~17g
Saturated Fat: ~8g
Cholesterol: ~35mg
Sodium: ~650mg
Fiber: ~1g
Sugar: ~5g
Nutrition is an estimate and will vary by brands, portion size, and exact quantities used.
⚠️ Here’s Where Most Go Wrong
- Too much sauce.
A heavy layer of sauce makes the Hawaiian rolls soggy. Spread it evenly and stick close to the 1-cup amount. - Cutting the rolls individually.
Don’t separate the rolls before assembling. Slice the entire block horizontally, then cut them apart after baking. - Skipping the foil.
Baking uncovered the entire time can brown the tops before the cheese has properly melted. Keep them covered for the first part of baking. - Overbaking.
Hawaiian rolls are soft and slightly sweet, so they can dry out quickly. Remove the foil only for the final few minutes. - Not letting them rest.
Give the sliders a few minutes after baking. This lets the melted cheese settle and makes them much easier to pull apart without everything sliding out.