SANDWICHES
1 pkg King's Hawaiian Rolls (or other dinner rolls, halved)
8 oz. Pesto
1 sliced tomato
1 pkg Herb-Seasoned Turkey Lunch Meat
1 Handful of Mini Pepepronis
Shredded Mozzarella Cheese
TOPPING
4 Tbsp Butter, melted
2 cloves Garlic, chopped
1 tsp Italian Seasoning
Handful of Parmesan Cheese (can be grated or shredded)
Spray a 9x13 pan with cooking spray. Place the bottoms of the rolls in the pan (if using King's Hawaiian, you don't have to separate the rolls, just slice them all carefully down the middle). Spread half of the pesto on the inside of the bottoms of the rolsl and the other half on the inside of the tops. Next, layer the slices of tomato, then the lunch meat. Sprinkle the pepperonis over the turkey slices. Cover the meat with shredded cheese and place the tops on the rolls. Mix topping and pour or brush evenly over the sliders. Bake @ 350* for 15-20 minutes to warm the meat through and melt the mozzarella.
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