Sausage and Peppers Hawaiian Roll Sliders (Easy Sheet Pan Recipe)

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If you are looking for a crowd-pleasing appetizer that combines the hearty comfort of an Italian festival with the ease of a modern sheet pan meal, these Sausage and Peppers Hawaiian Roll Sliders are the answer. This recipe takes the classic flavor profile of a traditional sausage and pepper hero and shrinks it down into bite-sized, buttery sandwiches. By using soft Hawaiian rolls, you add a subtle sweetness that perfectly balances the savory Italian spices and the slight tang of the sautéed peppers.

These sheet pan italian sliders are designed for maximum efficiency. Instead of assembling sandwiches one by one, you slice an entire block of rolls at once, layer the fillings, and bake them under a savory herb-butter glaze. The result is a tray of golden-brown, cheesy sliders where the provolone acts as the perfect “glue” to hold the juicy sausage and peppers in place. Whether it’s for game day, a holiday potluck, or a quick weeknight dinner, these baked sausage and pepper sandwiches are a guaranteed hit.

Why You’ll Love These Italian Sliders

• Easy Batch Prep: You can make 12 to 24 sliders in a single pan with very little active assembly time.
• Balanced Flavors: The combination of savory sausage, sweet bell peppers, and melted provolone on sweet rolls hits every taste bud.
• Versatile Protein: This recipe works equally well with sweet, mild, or hot Italian sausage depending on your family’s spice preference.
• The Crispy Crust: The garlic-herb butter glaze creates a perfectly toasted top that keeps the rolls from becoming soggy.

Ingredients

The Filling

• 1 lb Italian Sausage (links with casings removed, or bulk ground sausage)
• 1 Tbsp Olive Oil
• 1 large Green Bell Pepper, thinly sliced
• 1 large Red Bell Pepper, thinly sliced
• 1 medium Yellow Onion, thinly sliced
• 2 cloves Garlic, minced
• ½ tsp Dried Oregano
• Salt and Black Pepper, to taste

The Assembly

• 1 package (12 count) Sweet Hawaiian Rolls
• 6–8 slices Provolone Cheese (or shredded Mozzarella)
• ¼ cup Salted Butter, melted
• ½ tsp Garlic Powder
• 1 tsp Dried Italian Seasoning
• 1 Tbsp Grated Parmesan Cheese

Instructions

1. Sauté the Meat and Veggies

In a large skillet over medium-high heat, brown the Italian sausage, breaking it into small crumbles with a wooden spoon. Once cooked through, remove the sausage from the pan and set aside. In the same skillet, add the olive oil along with the sliced peppers and onions. Sauté for 7–10 minutes until the vegetables are soft and slightly caramelized. Add the minced garlic and oregano during the last minute of cooking.

2. Prep the Rolls

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. Without separating the individual rolls, use a large serrated knife to slice the entire block of Hawaiian rolls in half horizontally. Place the bottom half on your prepared baking sheet.

3. Layer the Sliders

Start with a layer of provolone cheese on the bottom buns (this prevents the bread from getting soggy from the meat juices). Evenly distribute the cooked sausage crumbles over the cheese, followed by the sautéed peppers and onions. Top with another layer of cheese, then place the top half of the rolls back on.

4. Apply the Herb Butter

In a small bowl, whisk together the melted butter, garlic powder, and Italian seasoning. Use a pastry brush to coat the tops of the rolls generously with the butter mixture. Sprinkle the grated Parmesan cheese over the top.

5. Bake to Perfection

Cover the tray loosely with aluminum foil and bake for 10 minutes. This allows the cheese to melt without burning the bread. Remove the foil and bake for an additional 5–10 minutes until the tops are golden brown and crisp.

6. Slice and Serve

Let the sliders rest for 2–3 minutes before using a sharp knife to cut between the rolls. Serve warm, perhaps with a side of marinara sauce for dipping.

Expert Tips for Success

• Preventing Soggy Bread: Always place a layer of cheese directly on the bottom bun before adding the meat and peppers. The cheese acts as a moisture barrier.
• Drain the Grease: Italian sausage can be oily. Make sure to drain the cooked meat thoroughly on paper towels before adding it to the sliders.
• Thin Slicing: Slice your peppers and onions as thinly as possible. Since sliders are small, thin vegetables ensure you get a bit of everything in every bite without the sandwich falling apart.
• Caramelization is Key: Don’t rush the onions and peppers! Letting them get a little bit of “char” in the skillet brings out their natural sweetness, which is the hallmark of a great sausage and pepper sandwich.

Variations

• Hot & Spicy: Use hot Italian sausage and add a pinch of red pepper flakes to the vegetable sauté. You can also swap the provolone for pepper jack cheese.
• Turkey Alternative: For a lighter version, use Italian turkey sausage; it has significantly less fat but still packs the same herb-heavy flavor.
• Marinara Style: Spread a very thin layer of marinara sauce on the bottom buns before the cheese for a “pizza-style” sausage slider.

Looking to score a touchdown with your guests this season? Be sure to check out our ultimate list of the 20 best Super Bowl party recipes to try in 2026!

Frequently Asked Questions

Q: Can I use sausage links instead of ground sausage? A: Yes. You can grill or pan-fry the links, then slice them into thin “coins” to layer onto the sliders. This provides a slightly different texture but the same great flavor.

Q: Can I make these ahead of time? A: You can sauté the sausage, peppers, and onions up to 24 hours in advance and store them in the fridge. We recommend assembling and applying the butter glaze just before baking to keep the rolls as fresh as possible.

Q: How do I store and reheat leftovers? A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer at 325°F for 5–8 minutes to regain the crispiness of the crust. Avoid the microwave, as it makes the bread rubbery.

Q: What should I serve with these sliders? A: These pair perfectly with a simple Caesar salad, a side of pasta salad, or even just some kettle-cooked potato chips for a casual game-day spread.