Averie Cooks

-1 Preheat oven to 350F and spray a 9 x 13" baking dish or metal baking pan with cooking spray. Tip - If you're using a metal baking pan, I like to line my pan with nonstick foil for easier cleanup; set aside.
-1 Either sliced the Hawaiian rolls in half horizontally so you will have a bottom "slab" and then a top "slab" OR separate the rolls and slice each one and a half horizontally. Note - I find the first "slab" method easier because you don't have to be as precise about the placement of the remaining ingredients. However, slicing the final baked sliders is a bit easier with the second method.
-1 Place the bottom half of all the rolls in your baking pan and then evenly sprinkle the cooked shredded turkey over the rolls.
-1 Evenly spread the cranberry sauce over the turkey, making sure to use whole berry sauce or thicker cranberry sauce, and nothing that is watery.
-1 Evenly layer the cheese over the top. Tip - If you like cheese, you can easily add a few extra slices, or you can even almost double the amount of cheese. Note that if you do double it, it may not fully melt, which is fine.
-1 Place the tops of the rolls over the cheese.
-1 Evenly brush the tops of all the rolls with the melted butter. Tip - For extra buttery sliders, you can double or triple the amount of butter.
-1 Evenly sprinkle with poppy seeds, cover tightly with foil, and bake covered for 15 minutes.
-1 Remove the baking pan from the oven, peel back the foil and bake for about 5 minutes uncovered, or until the tops of the rules are likely golden browned. Tip - Make sure to keep a close eye on the rolls in the last few minutes of baking so that they do not burn because Hawaiian bread is prone to burning.
-1 Serve immediately. Sliders are best served warm and fresh but leftover sliders will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months, noting that they will not have the same texture, and will likely become soggier as time passes, or during the thawing process.