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a tray of golden Hawaiian sweet-roll sliders filled with small browned sausage crumbles, short red and green bell-pepper strips, soft onion and melted provolone, with no sausage coins or links
Melissa Hart

Sausage and Peppers Hawaiian Roll Sliders

Remove the sausage casings and brown the meat in small crumbles so the filling spreads evenly across all twelve rolls, then cook the peppers until their edges soften and the skillet dries. The provolone holds those pieces together during baking, while a restrained spoonful of tomato paste gives the filling some body without turning it into another marinara-and-meatball tray.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 1 lb mild Italian pork sausage casings removed
  • 1 red bell pepper cut into short thin strips
  • 1 green bell pepper cut into short thin strips
  • 1 small yellow onion thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 1/4 tsp black pepper
  • 6 oz provolone cheese sliced
  • 3 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 350°F. Brown sausage in a large skillet over medium heat for 8 to 10 minutes, breaking it into small crumbles, until it reaches 160°F. Transfer to a bowl and drain the fat.
  2. Add oil, peppers and onion to the skillet and cook for 8 to 10 minutes until soft and dry. Stir in tomato paste and pepper for 1 minute, then return sausage to the pan.
  3. Split the connected Hawaiian rolls horizontally and set the bottoms in a parchment-lined 9-by-13-inch pan. Add half the provolone, sausage mixture and remaining provolone, then replace the tops.
  4. Brush with butter, cover with foil and bake for 15 minutes. Uncover for 8 to 10 minutes until the center reaches 165°F.
  5. Rest for 5 minutes and cut into 12 sliders.