This easy and delicious baked turkey and cranberry sliders recipe is perfect for Thanksgiving or any time you’re hosting a big crowd. Make them ahead of time and bake right before your guests arrive! The best part: the whole family will love them.
Blog post intro paragraph:
These roasted garlic sweet potatoes are so easy to make, but they taste like you spent hours in the kitchen. They’ll go perfectly with any holiday meal – try serving these as a side dish at Thanksgiving (or Christmas…or Easter). Your favorite part: this version is paleo-friendly!
prep: 15 mins cook: 25 mins total: 40 mins Servings: 12 Yield: 12 sliders
6 slices Havarti cheese, cut into halves
1 tablespoon dried minced onion
½ stick butter, melted
½ (14 ounce) can jellied cranberry sauce
1 ½ teaspoons Worcestershire sauce
1 (12 count) package Hawaiian bread rolls, split
1 ½ tablespoons Dijon mustard, or more to taste
½ pound cooked honey-roasted turkey, shaved
1 tablespoon mayonnaise, or to taste
1 cup arugula (Optional)
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch pan with cooking spray.
Whisk melted butter with Dijon mustard, dried onion, and Worcestershire in a small bowl.
Place the bottom halves of the rolls into the prepared pan. Spread mayonnaise and additional Dijon mustard to taste along the rolls. Spread cranberry sauce. Add turkey and 1/2 slice of cheese to each. Top with arugula and top halves of the rolls. Spread melted butter mixture evenly over tops. Cover the pan tightly with aluminum foil.
Bake in the preheated oven for 15 minutes. Remove from the oven, uncover, and continue to bake until cheese is melted, 10 to 15 minutes.
Per Serving: 434 calories; protein 22.7g; carbohydrates 49.2g; fat 11.3g; cholesterol 82.7mg; sodium 438.8mg.