Hot Honey Pepperoni Pizza Sliders (Printer-friendly)
Pepperoni and mozzarella sliders with sweet-hot honey glaze, baked golden and bubbly for easy entertaining.
# What You Need:
→ Breads & Bases
01 - 12 slider buns or Hawaiian rolls, unsliced
→ Cheeses
02 - 2 cups shredded mozzarella cheese
03 - 1/4 cup grated Parmesan cheese
→ Meats
04 - 36 slices pepperoni
→ Sauces & Condiments
05 - 1 cup pizza sauce
06 - 2 tablespoons unsalted butter, melted
07 - 1 tablespoon honey
08 - 1 teaspoon hot sauce (such as sriracha or hot chili oil)
→ Seasonings
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon garlic powder
11 - Pinch of red pepper flakes (optional)
→ Toppings (optional)
12 - Fresh basil leaves, chopped
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or non-stick spray.
02 - Slice the slider buns horizontally in one piece to create a connected top and bottom slab, keeping the individual rolls attached. Place the bottom slab into the prepared baking dish.
03 - Spread pizza sauce evenly across the bottom buns. Sprinkle half of the mozzarella cheese over the sauce layer.
04 - Arrange pepperoni slices in a single even layer over the mozzarella. Top with the remaining mozzarella cheese.
05 - Place the top slab of buns over the assembled filling, pressing down gently.
06 - In a small mixing bowl, combine melted butter, honey, hot sauce, garlic powder, and dried Italian herbs. Brush the mixture generously over the tops and sides of the buns using a pastry brush.
07 - Sprinkle grated Parmesan cheese and red pepper flakes evenly over the brushed buns.
08 - Cover the dish loosely with aluminum foil. Bake for 15 minutes.
09 - Remove the foil and continue baking for an additional 5 minutes, or until the cheese is fully melted and the tops are golden brown.
10 - Let rest for 2 to 3 minutes. Garnish with fresh chopped basil if desired. Slice along the roll seams into individual sliders and serve warm.
# Expert Tips:
01 -
- That sweet hot honey butter glaze on top is honestly addictive.
- They come together in about half an hour with barely any effort.
02 -
- Do not skip the foil cover for the first 15 minutes or the tops will brown before the cheese melts in the center.
- Letting them rest for 3 to 5 minutes before slicing keeps the filling from spilling everywhere.
03 -
- Slicing the rolls as one slab instead of individually is the trick that holds everything together beautifully.
- Use a pastry brush for the glaze so every bun gets equal coverage and no spot dries out.