12 hawaiian sweet rolls
1/3 cup pesto
8 ounces turkey, thin sliced
1/2 cup roasted red peppers, chopped
6 slices mozzarella cheese
4 tablespoons unsalted butter
1/2 teaspoon italian seasoning
1 teaspoon sesame seeds
- Preheat oven to 350°F
- Slice the rolls in half horizontally. Spread pesto on bottom half of the rolls. Top with turkey, roasted red peppers, and mozzarella cheese. Cover with top half of rolls. Cut the rolls into 12 pieces and place in a Farberware Glide 12.5" Deep Skillet.
- Melt butter in a Farberware Glide 1 Qt. Saucepan and stir in Italian seasoning and sesame seeds. Brush butter mixture on the tops of the rolls. Cover with aluminum foil and refrigerate sliders for an hour. At this point sliders can be refrigerated up to 24 hours.
- Bake sliders, covered, for 25-30 minutes. Remove foil and bake for an additional 5 minutes. Serve immediately.