Baked Turkey & Cranberry Sliders

Ingredients

For the sliders:
24 dinner rolls (Hawaiian or homemade)
24 slices of turkey
6 slices of provolone (or other cheese), quartered
Cranberry & Bacon Chutney (or leftover cranberry sauce)

For the topping:
4 Tbsp butter
4 slices of prosciutto
4 large sage leaves, thinly sliced

Directions

Preheat the oven to 375 and line a large baking pan with foil.

In a small sauce pan over medium heat, melt the butter and cook until browned, frequently scraping the bottom of the pan with a rubber spatula.

Remove from heat and add the prosciutto and sage, swirling to mix.

Slice the rolls in half horizontally (if you break the rolls into 2 halves of 6, you can do this with 4 cuts and not squish the bread).
To build the sliders, top the bottom roll with a slice of turkey (folded to fit), a quartered piece of cheese, a spoonful of the chutney, and the top roll.

Place rolls close enough on the pan that they’re nearly touching.

After all rolls are assembled, brush butter sauce onto the rolls and spoon the prosciutto and sage leaves over top.

Bake for ~15 minutes and serve hot. Or warm.