These Hawaiian Roll Pizza Sliders take everything you love about pizza and turn it into a quick, pull-apart meal. Soft Hawaiian rolls are layered with a thin smear of pizza sauce, sliced provolone, pepperoni, and low-moisture mozzarella, then brushed with garlic butter and finished with Parmesan for a golden, melty result.
They’re a perfect go-to when you need a no-fuss, kid-friendly dinner that requires minimal prep. Serve with raw vegetables and a simple dip or fresh fruit for an easy weeknight meal or a crowd-pleasing appetizer.
Pizza Sliders at a Glance
- Yield: 12 sliders
- Time Needed: About 10 minutes prep + 23–25 minutes baking
- Ideal For: Kid-friendly dinners, party appetizers, game-day snacks, or after-school bites
- Make-Ahead Friendly: Assemble up to 8 hours ahead and refrigerate; add the butter topping just before baking.
- Easy to Customize: Pepperoni is classic, but cooked sausage, salami, or vegetables work well too.
Kristen’s Keys for Pizza Sliders
Great pizza sliders come down to balance: enough sauce and cheese for flavor, but not so much moisture that the rolls become soggy. Follow these tips to get the right ratio every time.
- Use a light layer of pizza sauce. Excess sauce soaks into the bread during baking. A thin spread inside the sliders is enough—offer extra sauce for dipping if desired.
- Avoid fresh mozzarella. Fresh mozzarella is high in moisture and can make sliders soggy. Choose low-moisture, deli-style sliced or shredded mozzarella for a cleaner melt.
- Manage wet toppings. If adding mushrooms, onions, or peppers, sauté and drain them first. Drain brined items like olives, banana peppers, or roasted red peppers and pat dry before layering.
- Cut after baking. Keep the roll slab intact while assembling to speed up layering and keep everything in place. After baking, let the sliders rest 3–5 minutes, then slice into individual portions.
Happy Cooking! xo Kristen
Note on Ingredients
- Hawaiian Rolls: The slightly sweet original rolls contrast nicely with the savory filling. Any package of 12 slider-sized rolls will work.
- Pizza Sauce: Use a favorite prepared sauce or homemade pizza sauce, but apply it sparingly inside the sliders. Reserve extra for dipping.
- Sliced Cheese: A mix of provolone for flavor and low-moisture mozzarella for melt and stretch is ideal. Deli-sliced cheese layers easily.
- Pepperoni: Standard sliced pepperoni is simple and familiar. For variety, use cooked crumbled sausage, salami, or omit meat for cheese sliders.
- Garlic Butter: Melted butter seasoned with garlic powder, Italian seasoning, and a pinch of salt helps the tops brown and adds savory flavor.
How to Make Pizza Sliders with Hawaiian Rolls
Step One: Slice Rolls
Without separating the pack, use a serrated knife to slice the entire slab of rolls horizontally into top and bottom halves. Place the bottom half in a 7×11-inch baking dish lined with parchment paper or lightly greased. If your pan is a different size, cut and rearrange the slab to fit—9×9 or 9×13 pans work fine; the rolls just may not completely fill the pan.
Step Two: Layer Sliders
Spread a thin layer of pizza sauce over the bottom half of the rolls. Top with sliced provolone, a single layer of pepperoni (or your chosen topping), then a layer of sliced low-moisture mozzarella. Place the top half of the rolls back on.
Step Three: Add Garlic Butter
Combine melted butter with garlic powder, Italian seasoning, and a small pinch of salt. Drizzle the mixture evenly over the top of the rolls, using a pastry brush or spatula to spread it so the tops brown evenly during baking.
Step Four: Bake
Cover the pan with foil and bake at 350°F for 20 minutes. This allows the cheese to melt without the tops over-browning. Remove the foil, sprinkle grated Parmesan over the tops, and return to the oven for 3–5 minutes, or until the tops are lightly golden and the cheese is fully melted.
Step Five: Rest and Serve
Allow the sliders to rest 3–5 minutes so the cheese settles. Use the parchment overhang to lift the slab from the pan and cut into individual sliders with a sharp knife. Serve warm with extra pizza sauce for dipping if desired.
Pizza Slider Variations
Most pizza toppings can be used, but keep quantities light to avoid soggy rolls. A thin layer of toppings preserves the balance of melted cheese and soft bread.
- Cheese Pizza Sliders: Skip the pepperoni for an all-cheese version.
- Sausage Pizza Sliders: Swap pepperoni for fully cooked, crumbled Italian sausage.
- Supreme Pizza Sliders: Add a thin layer of cooked peppers, onions, and mushrooms.
- Pepperoni Banana Pepper Sliders: Top pepperoni with well-drained banana pepper slices for a tangy bite.
Storage + Make-Ahead Tips
- Leftovers: Store cooled sliders in an airtight container in the refrigerator for up to 3 days. Reheat covered with foil in a 300°F oven for 15–20 minutes to warm through without drying out. A short microwave burst at 50% power can work for a quick reheat but may soften the bread.
- Make-Ahead: Assemble the sliders and refrigerate, covered, for up to 8 hours. Add the garlic butter topping just before baking. If baking straight from the fridge, allow an extra few minutes in the oven for the center to heat through.
More Easy Pizza-Inspired Recipes
- Easy Pull-Apart Pizza Bread
- Pizza Grilled Cheese
- Easy Pizza Roll-Ups
- Pizza Dip
- English Muffin Pizzas
Did you make this recipe?
If you enjoyed it, please leave a comment and rating below. Thank you!
Hawaiian Roll Pizza Sliders
Ingredients
- 1 (12-ounce) package Hawaiian sweet rolls (12 rolls)
- 1/4 cup pizza sauce, plus more for dipping
- 3–4 ounces sliced pepperoni (enough for a single layer)
- 4 ounces sliced provolone cheese (about 6 slices)
- 4 ounces sliced low-moisture mozzarella (about 6 slices)
- 1/4 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/8 teaspoon kosher salt (omit if butter is salted)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°F and position a rack in the center. Line a 7×11-inch baking dish with parchment paper, leaving an overhang to lift the sliders out after baking.
- Without separating the rolls, use a large serrated knife to slice them in half horizontally into a top and bottom slab.
- Place the bottom slab in the prepared pan. Spread a thin layer of pizza sauce over the rolls. Layer provolone, then pepperoni, then mozzarella. Replace the top slab.
- In a heat-safe cup or bowl, melt the butter. Stir in garlic powder, Italian seasoning, and salt. Whisk to combine.
- Drizzle the butter mixture evenly over the tops of the rolls. Use a spatula or pastry brush to distribute it if necessary.
- Cover the pan with foil and bake 20 minutes. Remove the foil, sprinkle with Parmesan, and bake an additional 3–5 minutes until the tops are lightly golden.
- Let the sliders rest 3–5 minutes. Lift them from the pan using the parchment overhang, cut into individual sliders with a sharp knife, and serve warm with extra sauce if desired.
Notes
Rolls: Original Hawaiian rolls give a sweet-savory contrast, but any slider rolls will work.
Cheese: Use low-moisture mozzarella rather than fresh mozzarella to avoid excess moisture. If using thin deli slices, overlap or add an extra slice to fully cover the rolls.
Toppings: For vegetables or fresh ingredients, cook and drain them first. Drain canned or jarred toppings to remove excess liquid.
Pan Size: A 7×11-inch pan fits a standard package of rolls; a 9×13-inch pan also works but the rolls will not fill it completely. For smaller pans, cut and rearrange the slab to fit.
Nutrition
Calories: 131 kcal | Carbohydrates: 2 g | Protein: 6 g | Fat: 11 g | Sodium: 296 mg
Nutrition information is an approximation.