Easy and delicious dish for weekend brunch.
1 (12-count) package King's Hawaiian Honey Wheat rolls
1/2 cup pizza sauce
1 1/2 cups shredded, low-moisture, part-skim Mozzarella cheese
1/2 cup mini pepperoni
1/4 cup butter, melted
1/2 teaspoon garlic powder
1 teaspoon parsley flakes
1/2 teaspoon dried oregano
1/2 cup shredded Parmesan cheese
Preheat oven to 350º F.
Cut entire sheet of rolls in half, separating tops from bottoms, being careful to try to keep rolls connected. Place the bottom half of the rolls in a baking dish. Spread pizza sauce evenly over the rolls and sprinkle pepperoni on top of sauce (see notes). Sprinkle Mozzarella on top of pepperoni and place the top half of the rolls on top.
Mix melted butter with garlic powder, parsley flakes, dried oregano and shredded Parmesan cheese. Pour evenly over sliders.
Spray a piece of foil with nonstick cooking spray to prevent cheese from sticking and cover baking dish with foil.
Bake for 20 minutes.
Uncover and bake for an additional 5 to 10 minutes or until Parmesan is melted and golden brown.
Cut into sliders and serve immediately.
Note: If you use regular-sized pepperoni, use one pepperoni per roll.
Note: You may use other rolls that are all connected in a sheet - King’s Hawaiian is typically the most readily available.
By Milk Means More, Published on Milk Means More - United Dairy Industry of Michigan (http://www.milkmeansmore.org). Recipe by Rachel Gurk of Rachel Cooks
Printed in the April 2 - April 15, 2017 edition