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These Baked Turkey Sliders

These Baked Turkey Sliders

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## 👩‍🍳 How to Make Baked Turkey Sliders

### 1. **Prep Your Pan**

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.

### 2. **Assemble the Sliders**

Slice the slider rolls in half horizontally (keeping the tops and bottoms connected). Place the bottom half in the baking dish.

Layer with sliced turkey, cheese, and any optional spreads like cranberry sauce or mustard. Top with the other half of the buns.

### 3. **Make the Buttery Glaze**

In a small bowl, combine the melted butter, Dijon mustard, Worcestershire sauce, garlic powder, and onion powder. Stir well.

Brush or spoon the mixture generously over the tops of the rolls. Sprinkle with parsley or poppy seeds if desired.

### 4. **Bake**

Cover with foil and bake for 15 minutes. Then uncover and bake an additional 5–7 minutes until the tops are golden brown and crispy.

### 5. **Serve Warm**

Slice into individual sliders and serve immediately—no one will be able to resist!

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## 🍽️ Why You’ll Love These Sliders

* **Quick and easy:** Ready in under 30 minutes
* **Perfectly melty:** Gooey cheese and savory turkey in every bite
* **Versatile:** Use any cheese, add toppings, or swap in ham or roast beef
* **Great for leftovers:** A clever way to use up Thanksgiving or holiday turkey

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## 🔁 Variations to Try

* **Thanksgiving-style:** Add cranberry sauce and stuffing between the layers
* **Spicy version:** Use pepper jack cheese and spicy mustard
* **Breakfast twist:** Add scrambled eggs and use breakfast sausage or bacon

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## 🧡 The Ultimate Party or Meal Prep Food

These **baked turkey sliders** are ideal for potlucks, picnics, tailgates, or even packed lunches. You can prepare them ahead, refrigerate, and pop them in the oven when ready. They reheat beautifully and are just as good the next day.

So grab your ingredients and get baking—these sliders won’t last long once they hit the table!

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Would you like a printable version, serving suggestions, or tips for making them in bulk? I’d be happy to help!