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On game day in my house, the snack table has one job, disappear fast. Pull-apart sliders do that magical thing where everyone “just grabs one,” and suddenly the whole pan is gone. These pizza sliders hawaiian rolls are my go-to for movie nights too, because they taste like a pizzeria order but feel like finger food.
The only heartbreak is the soggy-bottom slider that collapses mid-bite. So I built this version around a simple moisture barrier trick that keeps the bottoms sturdy, the tops glossy, and the middle gooey in all the right ways.
Why You’ll Love This Recipe
No more soggy bottoms: I use a moisture barrier so the Marinara sauce stays in the filling, not in the bread, and the base lifts cleanly off the baking sheet.
Sweet and salty perfection: King’s Hawaiian rolls bring a soft sweetness that plays beautifully with Pepperoni, mozzarella, and that punchy Parmesan finish.
20-minute party win: In my kitchen, this appetizer hits the table fast, feeds kids and adults, and still feels like you did something special.
Ingredients and Substitutions
These are classic pizza-slider staples, sauce, cheese, pepperoni, plus a quick garlic-butter glaze that turns the tops golden and fragrant.
Ingredients
- 1 package Hawaiian Rolls
- 1 cup marinara or pizza sauce
- 3 ounces pepperoni
- 1 1/2 cups mozzarella cheese shredded
- 1/4 cup butter melted
- 2 tablespoons Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Ingredient Notes & Substitutions
Pepperoni: Mini pepperoni is my favorite because it scatters into every corner, so each bite gets that salty, spicy pop without needing to stack slices.
Mozzarella cheese shredded: Mozzarella is the classic “pizza pull,” but my secret success move is adding a single layer of sliced provolone on the bottom bun as a moisture barrier before the sauce goes on.
Marinara or pizza sauce: Marinara sauce tastes brighter and looser, while thick pizza sauce clings and bakes up more concentrated, so your choice changes the texture as much as the flavor.
Hawaiian Rolls: Their tender crumb is the whole charm, but it also means they soak up liquid fast, so keeping the sauce measured matters.
How to make pizza sliders hawaiian rolls
Prep the rolls and oven
- Heat the oven to 375°F, and set a rimmed baking sheet nearby so any butter stays contained.
- Keep the rolls connected, then use a long serrated knife to slice the whole slab horizontally, aiming for an even cut so the tops sit flat and the bottoms stay sturdy.
Build the moisture barrier and layers
- Place the bottom “sheet” of rolls on the baking sheet, then lay down your moisture barrier first, a single layer of cheese across the bottom bun, so the sauce cannot soak in.
- Spoon on the marinara or pizza sauce in an even, thin layer, then add the pepperoni, and finish with the shredded mozzarella so it melts into a bubbly blanket.
- Set the top “sheet” of rolls back on, and press very gently so everything settles without squishing the fillings out the sides.
Glaze and bake
- Stir the melted butter with the Parmesan cheese, garlic powder, and dried oregano until it smells like garlicky pizza-shop bliss, then brush it generously over the tops, letting it drip into the creases.
- Bake for 12 minutes at 375°F, until the tops are golden brown and the cheese is melted and bubbly, and if the rolls darken too quickly, rest a loose tent of aluminum foil over the pan and keep baking.
Slice and serve
Let the pan sit for a minute so the cheese sets slightly, then cut between the rolls and serve warm, when the tops are crisped and the centers still stretch.
The Key to Professional Results
Hawaiian rolls are extra porous and tender, so they drink up liquid faster than standard white bread. That is why the moisture barrier works so well, the fat in the cheese blocks the sauce, so the bottom stays toasted instead of turning gummy.
Because these rolls contain more sugar, they brown fast, sometimes faster than the cheese melts. I keep mine on the middle oven rack for steadier heat, and I watch closely near the end because a perfect golden top can turn too dark quickly.
That “cheese pull” moment is not just for photos, it tells you the filling is hot and cohesive. For another sandwich-style way to enjoy pizza flavors, pizza sloppy joes are a fun, saucy dinner option.
The flavor shift you taste when the tops brown is real kitchen science. The science of browning explains why heat and sugars create those toasted, savory notes.
Pro Tips & Troubleshooting
Pro Tips
- Use the “Double-Brush Method,” brush on half the butter before baking, then brush the rest on right after they come out for a glossy, buttery finish.
- A rimmed baking sheet helps catch drips, so you do not get burnt butter smoke in the oven.
- Cut the sliders after baking, so the warm filling stays in place.
- For another fast party bake with pizza vibes, crescent roll pizza is a great crowd-friendly variation.
Common Mistakes to Avoid
- Over-saucing the bottom bun, which can overwhelm even a good moisture barrier and turn the base soft.
- Walking away during the last 3 minutes, the sugar in the rolls can go from golden to burnt in seconds.
- Skipping the foil tent when needed, it saves the tops while the cheese finishes melting.
Serving & Storage
Serving Ideas
A little warm marinara or ranch dressing on the side makes dipping irresistible, especially for kids. I like to serve these on a big platter and let people pull them apart as they go.
A crisp Caesar salad is the perfect counterbalance to buttery rolls and melted cheese. If you want something heartier with that fresh bite, a hearty steak salad pairs beautifully for a game-day meal.
For a full appetizer spread, a second hot bite keeps the table exciting. Alongside these sliders, savory sausage balls fit right in with the same cozy, party-night energy.
Storage & Make-Ahead
These can be assembled up to 4 hours in advance and kept in the fridge, but I only add the butter glaze right before baking so the tops do not get heavy.
For leftovers, I avoid the microwave because it turns the bread chewy. Reheat at 350°F in the oven until warmed through, or use an air fryer for a crispier top and a gooey center.
Pizza Sliders Hawaiian Rolls
Equipment
- Rimmed baking sheet
- Serrated Knife
- Pastry brush
- Aluminum Foil
Ingredients
- 1 package Hawaiian Rolls
- 1 cup marinara or pizza sauce
- 3 ounces pepperoni
- 1.5 cups mozzarella cheese shredded
- 0.25 cup butter melted
- 2 tablespoons Parmesan cheese
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
Instructions
Prep the rolls and oven
- Heat the oven to 375°F, and set a rimmed baking sheet nearby so any butter stays contained.
- Keep the rolls connected, then use a long serrated knife to slice the whole slab horizontally, aiming for an even cut so the tops sit flat and the bottoms stay sturdy.
Build the moisture barrier and layers
- Place the bottom sheet of rolls on the baking sheet, then lay down your moisture barrier first, a single layer of cheese across the bottom bun, so the sauce cannot soak in.
- Spoon on the marinara or pizza sauce in an even, thin layer, then add the pepperoni, and finish with the shredded mozzarella so it melts into a bubbly blanket.
- Set the top sheet of rolls back on, and press very gently so everything settles without squishing the fillings out the sides.
Glaze and bake
- Stir the melted butter with the Parmesan cheese, garlic powder, and dried oregano, then brush it generously over the tops, letting it drip into the creases.
- Bake for 12 minutes at 375°F, until the tops are golden brown and the cheese is melted and bubbly. If the rolls darken too quickly, rest a loose tent of aluminum foil over the pan.
Slice and serve
- Let the pan sit for one minute so the cheese sets slightly, then cut between the rolls and serve warm while the centers are still stretchy.
Notes
Nutrition
Conclusion
The difference-maker here is simple, the moisture barrier keeps the bottoms crisp and the bite sturdy, even with sauce and lots of cheese. Bring this pan to your next gathering, and do not be surprised when someone asks what you did “different,” because it tastes like a small miracle.
Once you’ve got the method down, it’s easy to play with variations like spicy pepperoni or veggie toppings, as long as you keep that first cheesy layer in place.
