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Chicken Parmesan Sliders on Hawaiian Rolls

Chicken Parmesan Sliders on Hawaiian Rolls are baked open-faced and layered with crispy chicken, marinara, and melty mozzarella. A buttery garlic-parmesan brush makes the tops golden and bubbly while the rolls stay soft.
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Prep Time 20 minutes
Cook Time 23 minutes
rest 5 minutes
Total Time 48 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian sweet rolls
  • 12 Hawaiian sweet rolls
Cooked crispy chicken
  • 3 cup cooked crispy chicken chopped into bite-sized pieces
Marinara sauce
  • 1.5 cup marinara sauce
Cheese
  • 2 cup shredded mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese divided
Herbs and seasonings
  • 2 tbsp chopped fresh basil
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 1 tbsp chopped fresh parsley
Butter and garlic topping
  • 4 tbsp unsalted butter melted
  • 2 garlic minced
Cooking spray
  • 1 cooking spray for greasing

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and lightly coat a 9×13-inch baking dish with cooking spray.
  2. Slice the Hawaiian rolls in half horizontally, keeping the rolls connected, then place the bottom half in the prepared baking dish.
  3. Spread ½ cup of marinara sauce over the bottom rolls.
  4. Arrange the chopped crispy chicken evenly over the sauce, then spoon the remaining marinara sauce over the chicken.
  5. Sprinkle shredded mozzarella, half of the Parmesan, and the chopped basil evenly over the chicken.
  6. Place the top half of the rolls over the filling.
Add the garlic-butter topping and bake
  1. Stir together melted butter, minced garlic, Italian seasoning, garlic powder, and the remaining Parmesan cheese.
  2. Brush generously over the tops of the rolls.
  3. Cover loosely with aluminum foil and bake for 15 minutes at 350°F, until the filling is hot and the rolls begin to set.
  4. Remove the foil and bake for 8–10 minutes more at 350°F, until the tops are golden brown and the cheese is melted and bubbling.
Finish and serve
  1. Sprinkle with chopped fresh parsley.
  2. Let the sliders rest for 5 minutes, then separate and serve warm.

Notes

For extra crisp-tender bites, use chicken that’s already well-browned (store-bought or homemade) and don’t over-saturate the rolls with extra sauce. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven or microwave until hot. Freeze yes: cool completely, wrap well, and freeze up to 2 months; thaw overnight in the fridge and reheat. For a lighter option, use part-skim mozzarella and reduced-fat butter.