Name: Pizza Sliders Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 slider buns or small dinner rolls; 1 cup pizza sauce; 2 cups shredded mozzarella cheese; 24 slices pepperoni; 2 tablespoons unsalted butter, melted; 1/2 teaspoon garlic powder; 1/2 teaspoon dried Italian seasoning; 2 tablespoons grated Parmesan cheese; 1 tablespoon chopped fresh parsley

Pizza Sliders Recipe tastes like cheesy, garlicky, pull-apart pizza heaven with buttery tops and crispy edges, perfect for busy weeknights or game day in under 35 minutes. This recipe works for families, college kids, and anyone who wants pizza flavor without rolling dough or waiting on delivery. I first made these for a Sunday football game and my friends stopped watching the TV and started watching the baking pan instead.

Why Make This Pizza Sliders Recipe at Home

You control everything: the cheese level, the toppings, the sauce, and the bread. That means you can go extra saucy, keep it lighter, or split the pan half-and-half for picky eaters.

You feed a crowd fast without juggling multiple pizzas. The sliders bake in one pan, slice easily, and stay warm, which helps when everyone shows up hungry at the same time.

“These pizza sliders disappeared faster than any regular pizza I have served, and my kids asked for them again the next day.”

Ingredients You Need

Slider Base

1 package (12-count) soft Hawaiian rolls or brioche slider rolls
- Hawaiian rolls give a slightly sweet flavor that pairs well with salty toppings.
- Brioche works great if you prefer a richer, buttery taste.
2 tablespoons unsalted butter, melted (for brushing the bottom and sides of the pan)

Sauce Layer

1 cup pizza sauce or thick marinara
- Use your favorite jarred brand for a shortcut.
- If the sauce tastes thin, simmer it 5 minutes on the stove to thicken.
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon onion powder
Pinch of red pepper flakes (optional, for a little heat)

Cheese Layer

2 cups shredded low moisture mozzarella cheese
- Pre-shredded works fine here and saves time.
½ cup shredded provolone or Monterey Jack for extra melt
¼ cup grated Parmesan cheese for salty, cheesy flavor

Classic Pepperoni Topping

24 to 30 slices pepperoni
- Use turkey pepperoni for a lighter option.
½ small red onion, very thinly sliced (optional)
¼ cup sliced black olives (optional)

Optional Veggie Topping Ideas

Pick 2 or 3 so the sliders do not get soggy.

½ cup finely diced bell peppers
½ cup sliced mushrooms, lightly sautéed
¼ cup finely chopped spinach, squeezed dry
¼ cup diced cooked sausage or crumbled cooked bacon for extra meat lovers

Garlic Butter Topping

4 tablespoons unsalted butter, melted
2 cloves garlic, very finely minced or grated
1 teaspoon Italian seasoning
1 tablespoon grated Parmesan
1 tablespoon finely chopped fresh parsley (optional, for color)
Pinch of salt

Equipment List

9×13 inch baking dish or similar casserole pan
Serrated knife for slicing the rolls
Small bowl for garlic butter
Silicone brush or spoon for spreading butter and sauce
Foil to cover the pan while baking
Cutting board and sharp knife for toppings

Tips & Mistakes

Slice the rolls as one slab so the tops and bottoms stay together and the sliders hold their shape.
Toast the bottom layer lightly in the oven for 3 to 4 minutes to avoid soggy sliders.
Dry or pre-cook watery veggies like mushrooms and peppers so they do not release liquid into the rolls.
Spread sauce in a thin, even layer; too much sauce turns the center into mush.
Shred some cheese fresh if you can, since it melts smoother than only bagged cheese.
Cover with foil for the first part of baking so the tops do not burn before the cheese melts.
Let the sliders rest 5 minutes before slicing so the cheese sets slightly and does not slide out.
Use a serrated knife to cut; sawing gently keeps the tops from squishing.
Do not skip seasoning the garlic butter, since that topping gives the sliders big flavor.
Keep an eye on the last few minutes of baking, since every oven runs a little different and the tops can brown fast.

How to Make Pizza Sliders

Step 1: Prep the rolls and pan

Preheat your oven to 350°F. Brush the bottom and sides of a 9×13 inch baking dish with 2 tablespoons melted butter. Slice the entire sheet of rolls horizontally with a serrated knife so you have one big top and one big bottom. Place the bottom layer in the pan.

If you want extra crisp bottoms, slide the pan with just the bottom layer of rolls into the oven and toast for 3 to 4 minutes. Pull the pan out and let the rolls cool a minute while you mix the sauce.

Step 2: Mix the seasoned pizza sauce

In a small bowl, stir together the pizza sauce, Italian seasoning, garlic powder, onion powder, and red pepper flakes. Taste and adjust salt if needed. The sauce should taste bold and slightly salty, since the bread softens the flavor.

Spread the sauce evenly over the cut side of the bottom rolls. Leave a tiny border around the edges so the sauce does not spill over and burn.

Step 3: Add the cheese layer

Sprinkle half of the mozzarella over the sauce. Add the provolone or Monterey Jack in an even layer. Top with the remaining mozzarella, then sprinkle the Parmesan over everything.

The thick cheese layer helps glue the sliders together, so cover the surface from corner to corner.

Step 4: Add pepperoni and toppings

Layer the pepperoni slices over the cheese. You can overlap them slightly so every slider gets some. Add any optional toppings like thin onion slices, olives, peppers, or cooked sausage.

Keep toppings in a single layer so the sliders bake evenly and the cheese still melts through.

Step 5: Add the top rolls

Place the top sheet of rolls over the toppings, lining up the edges with the bottom layer. Press very gently so the tops settle into the cheese but do not squish flat. You now have a neat little pizza slider stack ready for garlic butter.

Step 6: Mix and brush the garlic butter

In a small bowl, mix 4 tablespoons melted butter, minced garlic, Italian seasoning, Parmesan, parsley, and a pinch of salt. Stir until the mixture looks like a loose garlic herb paste. Brush the mixture all over the tops of the rolls, getting into the cracks and edges.

If you have extra, drizzle it along the sides so the flavor runs down into the sliders.

Step 7: Bake

Cover the pan loosely with foil, tenting it slightly so it does not stick to the tops. Bake at 350°F for 12 to 15 minutes until the cheese melts and the sliders heat through. Remove the foil and bake another 5 to 7 minutes until the tops turn golden and slightly crisp.

The cheese should bubble around the edges and the kitchen should smell like a pizzeria.

Step 8: Rest, slice, and serve

Take the pan out and let the pizza sliders rest for about 5 minutes. This short rest helps the cheese thicken a bit so it stays inside when you cut. Use a serrated knife to slice along the original roll lines into 12 sliders.

Serve hot while the cheese still stretches when you pull them apart.

Variations I’ve Tried

Supreme Pizza Sliders: Add diced bell peppers, onions, black olives, and cooked sausage along with pepperoni. Keep the veggie pieces small so they heat through quickly.

BBQ Chicken Pizza Sliders: Swap half the pizza sauce with your favorite barbecue sauce. Use shredded cooked chicken, red onion, and a mix of mozzarella and cheddar. Finish with a light drizzle of barbecue sauce after baking.

Margherita Style Sliders: Use a simple marinara, fresh mozzarella slices, and thin tomato slices. Add fresh basil after baking so it stays bright and green. Go lighter on the sauce so the rolls stay firm.

Meat Lovers Sliders: Load the cheese layer with pepperoni, cooked crumbled sausage, and a little bacon. Use a slightly thicker bottom layer of cheese to keep all that meat in place. These feel hearty enough for a full dinner.

Veggie Lovers Sliders: Use mushrooms, peppers, spinach, and olives with extra mozzarella. Sauté mushrooms and peppers first so they lose moisture. This version works great for parties when some guests skip meat.

How to Serve Pizza Sliders

Serve pizza sliders hot right from the pan with a side of warm marinara or pizza sauce for dipping. Pair them with a simple green salad, Caesar salad, or crunchy veggie sticks to balance the richness. Kids love them with fruit on the side like grapes or apple slices. They also travel well for potlucks and game nights, since you can keep them in the pan and reheat quickly.

How to store

Fridge: Let leftovers cool to room temperature, then place sliders in an airtight container or wrap the pan tightly. Store in the refrigerator for up to 3 days.
Freezer: Wrap individual sliders in plastic wrap, then place them in a freezer bag or container. Freeze for up to 2 months for best texture.
Reheating (oven): Reheat in a 325°F oven, covered with foil, for 10 to 15 minutes from the fridge or 20 to 25 minutes from frozen, until hot and melty.
Reheating (microwave): Heat one or two sliders on a microwave-safe plate for 30 to 45 seconds, then check and add a few more seconds if needed, though the oven keeps the bread texture better.