I don’t know about you, but I love football season NOT for the football, but solely for the SNACKS! And these Pepperoni Pizza Sliders are one of my favorite appetizers to serve. They’re so easy and have my favorite elements from pepperoni pizza — what could be better!?
Need more Game Day snack ideas? I’ve got you covered:
Pepperoni Pizza Slider Ingredients
Sweet Rolls: I use my favorite King’s Hawaiian Sweet Rolls. A 12-pack is perfect for this recipe. Make sure you slice it in half!
Pepperoni: Make sure you go to the deli and have them slice it nice and thin for you. Deli pepperoni is bigger than you can typically find in those packs (and those packs tend to be too thick for this, also).
Mozzarella: You can either have your deli slice some mozzarella for you, or just grab a pack of the pre-sliced ones. DON’T get fresh mozz here because it’s too watery for the recipe. Sandwich style is perfect (like these ones, but there are tons of different brands that’ll work perfectly).
Pepperoncini: This is an optional but very yummy addition I like to do. They can be a little spicy, so if you’re making these for kids you may want to omit entirely (or sub in some sweet cherry peppers!).
Marinara sauce: Jarred is perfectly acceptable for this recipe. Just grab your favorite brand.
Locatelli: Freshly grated. Can also sub in parm.
For the topping: Melted butter, fresh parsley (or dried herbs), a garlic clove, and some Worcestershire sauce.
How to Make Pepperoni Pizza Sliders
These literally couldn’t be simpler.
Step 1: Preheat your oven
Set your oven to 350 degrees Fahrenheit and add some parchment paper to a baking sheet. Set it aside.
Step 2: Cut the sweet rolls (& make the topping)
Use a serrated knife to cut the sweet rolls down the middle (so you have a top and a bottom). Add the bottom to the baking sheet and keep the top right on the cutting board.
You can also mix the topping at this time. Just combine the melted butter with the parsley, grated garlic, and Worcestershire. Mix and set aside.
Step 3: Make your sliders
Now take a bit of the marinara (not too much, you don’t want to drench your rolls), and spread that out into a thin layer on the inside of both the top and the bottom halves.
Next, add the mozzarella to the bottom layer, followed by a couple of layers of the pepperoni. Next, add the sliced pepperoncini if using, and then finish off with another layer of mozz. Sprinkle with about a tablespoon of the Locatelli. When done, add the top right back on, and then brush the tops with the melted butter mixture and another sprinkling of Locatelli. Loosely cover with aluminum foil.
Bake in your preheated oven for 15 minutes, then remove the foil, rotate the pan, and bake an additional 15 minutes. Once done, let rest for 10 minutes before slicing. Serve with some marinara and enjoy!
Pepperoni Pizza Sliders
Ingredients
- 12 sweet rolls, cut horizontally so there's one sheet of tops and another of bottoms I like King's Hawaiian
- ½ pound deli sliced mozzarella or a packet of pre-sliced deli style mozzarella
- ¼ pound pepperoni, thinly sliced
- ½ cup marinara plus more for serving
- 2 tablespoon freshly grated Locatelli
- 2-3 pepperoncini, sliced optional
For the topping
- 2 tbs salted butter melted
- 2 teaspoon Worcestershire
- 2 teaspoon freshly chopped parsley
- 1 garlic clove, grated
Instructions
- Preheat your oven to 350 degrees Fahrenheit and add some parchment paper to a baking sheet. Make the topping by combining the ingredients and setting it aside.
- Place the bottom sheet of rolls on the baking sheet and add half of the marinara sauce, spreading it out into a nice thin layer. Repeat to the inside of the top half of the rolls.
- Add a layer of mozzarella to the bottom half, followed by two layers of the pepperoni. Add the chopped pepperoncini if using, then add another layer of mozz followed by a nice sprinkling of Locatelli.
- Add the top back on, then brush liberally with the butter mixture. Sprinkle with more Locatelli and then cover loosely with some aluminum foil.
- Bake in the preheated oven for 15 minutes, then uncover and bake an additional 15 minutes. Let rest for 10 minutes before slicing. Serve with some additional marinara for dipping.
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