Sausage and Peppers Hawaiian Roll Sliders
These Sausage and Peppers Hawaiian Roll Sliders turn the classic Italian sausage-and-pepper sandwich into buttery, bite-sized sliders baked on a single sheet pan. Sweet rolls, savory sausage, caramelized peppers, and melted provolone make them perfect for parties or easy dinners.
Equipment
- Large skillet
- sheet pan
- Pastry Brush
- serrated knife
Ingredients
- 1 lb Italian sausage (casings removed or bulk)
- 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
- 1/2 tsp dried oregano
- salt and black pepper, to taste
- 12 count sweet Hawaiian rolls
- 6–8 slices provolone cheese (or shredded mozzarella)
- 1/4 cup salted butter, melted
- 1/2 tsp garlic powder
- 1 tsp dried Italian seasoning
- 1 tbsp grated Parmesan cheese
Instructions
- In a large skillet over medium-high heat, brown the Italian sausage, breaking it into crumbles. Drain excess grease and set aside.
- Add olive oil to the same skillet. Sauté bell peppers and onion for 7–10 minutes until soft and lightly caramelized. Add garlic and oregano during the last minute.
- Preheat oven to 350°F (180°C). Slice Hawaiian rolls in half horizontally without separating. Place bottoms on a parchment-lined baking sheet.
- Layer provolone on the bottom buns. Add sausage, followed by peppers and onions. Top with another layer of cheese and place top buns on.
- Mix melted butter, garlic powder, and Italian seasoning. Brush over rolls and sprinkle with Parmesan. Cover loosely with foil and bake 10 minutes. Uncover and bake 5–10 minutes until golden.
- Rest briefly, slice between rolls, and serve warm. Optional: serve with marinara for dipping.
Notes
Using Hawaiian rolls adds subtle sweetness that balances the savory sausage and peppers. A garlic-herb butter glaze finishes the sliders with a crisp, golden top.