Ingredients
Method
Cook the Chicken
- Bake the chicken patties according to the package directions until hot and crispy. Set aside.
Prep the Rolls
- Slice the King’s Hawaiian rolls in half horizontally, keeping them intact.
- Fun fact: you can bake these sliders right in the tray the rolls come in — perfect for transporting to a party. I placed mine on a foil-lined baking sheet because the rolls are buttery and I wanted the option to cover them easily.
Build the Layers
- Place the bottom half of the rolls in the tray.
- Add 6 slices of deli-thin provolone cheese.
- Layer on the thinly sliced deli pepperoni.
- Spread a thin layer of marinara sauce over the pepperoni (about 4–5 tablespoons total).
Add the Chicken
- Place 4 chicken patties evenly across the rolls. Cut the remaining patty in half and place the halves in the center so every slider gets chicken.
- Spoon a small dollop of marinara over each chicken patty.
Make the Garlic Herb Butter
- In a bowl, mix together the melted butter, parsley, Pecorino Romano, garlic, Italian seasoning, salt, and pepper.
- Drizzle a little of the butter sauce over the sauced chicken.
Cheese It Up
- Pile all 8 ounces of freshly shredded mozzarella evenly over the chicken.
Top & Bake
- Place the top buns on and pour the remaining garlic herb butter evenly over the rolls.
- Cover loosely with foil and bake at 350°F for about 20 minutes, until everything is hot and melty.
- Uncover for the last 5 minutes if you want lightly golden tops.