Baked Italian sliders
Sweet rolls layered with ham, salami and provolone under a garlicky herb butter, baked until melty inside and crisp on top.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 12
- About $0.92 a serving
- 210 calories
- Good the next day
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 12 servings.
- 1 package Hawaiian sweet rolls
- 6 oz sliced deli ham
- 4 oz sliced genoa salami
- 6 slices provolone slices
- ⅓ cup pepperoncini, sliced (optional)
- ¼ cup butter
- 2 tbsp grated parmesan
From your pantry
- 1 tsp Italian seasoning
- ½ tsp garlic powder
Each serving has about 210 calories, 10 g protein, 17 g carbs and 12 g fat, and costs about $0.92 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No provolone slices? Shredded mozzarella works.
- No butter? Ghee works.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 350°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Without pulling the rolls apart, the whole slab in half sideways with a long serrated knife.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: Keeping the rolls in one sheet is the trick. You fill all 12 at once.Set the bottom half in a 9x13-inch baking dish and layer on the ham, salami, provolone and pepperoncini, then the top half.
the butter in the microwave, about 30 seconds, and in the Italian seasoning and garlic powder.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Brush the butter all over the tops, letting some soak in, and sprinkle with the Parmesan.
Dolly’s tip: You can make them to this point up to a day ahead, cover and chill. Add 5 minutes to the covered bake.Cover the dish with foil and 15 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 15 min
Dolly’s tip: The foil lets the cheese melt before the tops get too dark.Uncover and 5 to 8 minutes more, until the tops are and the meat is hot under the cheese.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 6 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Cut along the rolls into 12 sliders and serve warm.
Dolly’s tip: They can sit out up to 2 hours.Food safety: Food with mayonnaise, dairy, eggs, cooked meat or cream, like dips, salads and cream desserts, can sit out for 2 hours at most, or 1 hour above 90°F. Keep cold food in the fridge or on ice until serving, and hot food at 140°F or hotter.
Plan this in Dollop, and get the grocery list
When you host a dinner, Dollop builds the menu around your guests’ allergies, works out a cooking timeline back from when everyone sits down, and puts it all on one grocery list.
