Cranberry Brie Turkey Sliders with Rosemary Dijon Butter Step-by-step instructions

Before you start

Preheat the oven to 350°F (175°C). Slice the slab of rolls in half horizontally, keeping the rolls connected. If using a whole Brie, slice it into thin pieces. Measure out the turkey, cranberry sauce, and butter.

Chop the fresh rosemary. Have the baking dish ready. This recipe comes together quickly, so having everything prepped before assembling makes the process smooth.

Instructions

Build the Sliders

1. 1Prepare the Slider Base
   Preheat the oven to 350°F (175°C). Without separating the rolls, slice the entire slab of sweet rolls in half horizontally. Place the bottom half in a 9x13-inch baking dish. Layer the carved smoked turkey breast evenly over the bottom half, followed by the sliced Brie cheese. Spoon the whole-berry orange cranberry sauce over the cheese and spread it gently. Place the top half of the rolls over the filling.
   Look for The rolls are evenly filled with turkey, Brie, and cranberry sauce, with the top half ready to be brushed.
   Tip Keep the rolls connected for easy assembly and slicing after baking.
2. 2Make the Rosemary Dijon Brown Butter
   In a small saucepan, melt the butter over medium heat. Add the chopped fresh rosemary and Dijon mustard, stirring to combine. Cook for 1 to 2 minutes until the butter is fragrant and lightly browned, being careful not to burn it. Remove from heat.
   Look for The butter is melted, aromatic with rosemary, and has a nutty brown color.
   Tip Watch the butter closely; it browns quickly once melted.

At this point, the sliders are assembled in the baking dish with turkey, Brie, and cranberry sauce layered between the rolls. The butter is infused with rosemary and Dijon, ready to be brushed on. The kitchen smells of herbs and butter, and the rolls are soft and intact.

Bake to Golden Perfection

3. 3Brush and Bake the Sliders
   Brush the rosemary Dijon brown butter generously over the top of the rolls, making sure to cover the entire surface. Place the baking dish in the preheated oven and bake uncovered for 18 minutes, until the tops are caramelized and the Brie is bubbling around the edges.
   Look for The rolls are golden brown and the cheese is visibly melted and bubbly.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the tops brown too quickly, tent loosely with foil for the last few minutes.

After 18 minutes in the oven, the tops are deeply golden and caramelized, with the butter creating a glossy sheen.

The Brie is bubbling around the edges, and the cranberry sauce is warm and glossy. The entire kitchen is filled with the aroma of toasted bread, melted cheese, and rosemary.

Rest and Serve

4. 4Rest and Serve
   Remove the baking dish from the oven and let the sliders rest for 5 minutes. Use a spatula to lift individual sliders out of the dish, ensuring each has a good amount of melted Brie and cranberry sauce. Serve warm.
   Look for The sliders are warm, with gooey cheese pulls and glossy cranberry sauce.
   Tip Letting them rest helps the cheese set slightly, making them easier to handle.

The sliders have rested for 5 minutes, allowing the cheese to set slightly. When lifted, they hold together with long ribbons of melted Brie and glossy cranberry. The tops are crisp, the centers are soft, and every bite is warm and flavorful.

Common mistakes

One common mistake is overfilling the sliders, which makes them difficult to close and can cause the filling to spill out. Another is not brushing the butter evenly, leading to uneven browning.

Avoid opening the oven too often, as this drops the temperature and affects caramelization. Also, be careful not to burn the brown butter; it should be nutty and golden, not dark.

How to tell it’s done

The sliders are done when the tops are golden brown and caramelized, and the Brie is visibly melted and bubbling at the edges.

The internal temperature of the turkey should reach 165°F (74°C) to ensure it's safely reheated. Let the sliders rest for 5 minutes before serving to allow the cheese to set slightly, making them easier to lift and eat.

• Poultry: 165°F (74°C) in the thickest part