Baked Turkey and Cranberry Sliders with Brie and Roasted Apple

Turkey-Cranberry Pull-Apart Sliders with Brie, Roasted Apple & Pecan Mustard — AI-generated illustration

Yield: 12 sliders | Prep Time: 20 min | Cook Time: 20 min

Whether you are working through holiday leftovers or building a warm game-day lunch, these pull-apart sliders turn sliced turkey breast into something special. Sliced Brie, tart cranberry sauce, and tender roasted apples tuck neatly between soft rolls for an easy pan bake.

Keeping the entire pack of slider rolls connected while slicing allows you to build twelve warm sandwiches in a single greased baking dish. A quick brush of melted butter with garlic powder and poppy seeds gives the tops a crisp finish as the cheese melts underneath.

Roasting the Fruit and Baking the Slab

Roasting the thin apple slices with lemon juice for 8 to 10 minutes softens them so they layer smoothly alongside the turkey breast. Slicing the slider rolls horizontally as one connected sheet lets you fill the entire pan at once without assembling twelve separate sandwiches.

Covering the pan loosely with foil for the first 10 minutes traps steam so the Brie softens completely. Taking the foil off for the final 8 to 10 minutes allows the butter-brushed tops to turn golden without scorching.

Savory Layers and Pecan Mustard Glaze

Whole-berry cranberry sauce spreads across the bottom layer of bread, setting up a tart contrast against the mild sliced turkey breast. Sliced Brie rests directly over the roasted apple, melting into the fruit as the oven heats the pan.

Chopped pecans stirred into Dijon mustard, honey, thyme, and black pepper add light texture and sharpness. Drizzling this mixture over the warm fillings keeps the layers balanced before the top crust goes on.

Cook's Notes for Clean Slicing

Let the baked sliders rest for a full 5 minutes once you pull them from the oven. This brief pause allows the melted Brie to set slightly so the layers stay intact when sliced.

Use a sharp chef's knife or serrated knife to cut directly along the roll divisions, serving the squares while the bread is crisp and warm.

Frequently Asked Questions

What temperature should the oven be set to? Preheat your oven to 375°F (190°C) for both roasting the apple slices and baking the sliders.

Why are the rolls kept connected during prep? Slicing the slider rolls horizontally as one connected sheet keeps the bottoms and tops uniform, speeding up assembly in the baking dish.

How do you keep the rolls from drying out while baking? Cover the dish loosely with foil for the first 10 minutes so the cheese melts thoroughly before browning the tops uncovered.

Baked Turkey and Cranberry Sliders with Brie and Roasted Apple

Ingredients

Sliders

  • 12 soft slider rolls (about 12 oz / 340 g)
  • 12 oz cooked turkey breast, thinly sliced (340 g)
  • 6 oz Brie cheese, sliced (170 g)

Roasted Apple

  • 1 medium apple, thinly sliced (6 oz / 170 g)
  • 1 tsp lemon juice (5 ml)

Sliders

  • ½ cup whole-berry cranberry sauce (140 g)

Pecan Mustard

  • 3 tbsp Dijon mustard (45 g)
  • 1 tbsp honey (21 g)
  • ¼ cup chopped pecans (30 g)
  • ½ tsp dried thyme (0.5 g)
  • ¼ tsp black pepper (0.5 g)

Butter Glaze

  • 2 tbsp unsalted butter, melted (28 g)
  • ¼ tsp garlic powder (1 g)
  • 1 tsp poppy seeds (3 g)

Instructions

  1. Preheat oven to 375°F (190°C). Arrange apple slices on a small baking tray, drizzle with lemon juice, and roast for 8–10 minutes until just tender.
  2. Stir together Dijon mustard, honey, chopped pecans, thyme, and black pepper in a small bowl.
  3. Slice the slider rolls horizontally as one connected sheet, keeping the tops together. Place the bottom half in a greased 9 × 13-inch (23 × 33 cm) baking dish.
  4. Spread cranberry sauce over the bottom rolls. Add turkey slices, roasted apple, and Brie. Drizzle with pecan mustard, then place the top half of the rolls over the filling.
  5. Mix melted butter with garlic powder and poppy seeds. Brush generously over the tops of the rolls.
  6. Cover loosely with foil and bake for 10 minutes. Remove foil and bake another 8–10 minutes, until the tops are golden and the Brie is melted.
  7. Let the sliders rest for 5 minutes, then cut along the roll divisions and serve warm.

Recipe notes

  • Calories: 285 | Protein: 16 g | Carbs: 27 g | Fat: 13 g | Fiber: 2 g | Sugar: 8 g | Sodium: 520 mg

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