Whole Time
Prep: 20 min. Bake: 25 min.
Makes
6 servings
Up to date: Aug. 09, 2024
My household enjoys these beef and provolone sliders for a fast meal. There are such a lot of mixtures you should utilize however this one is tacky and filled with taste. I got here up with this recipe a few month in the past and all of us cherished it. —Sheryl Little, Cabot, Arkansas
Beef & Provolone Sliders Recipe picture by Style of Residence
Substances
- 1 package deal (3 ounces) julienned gentle sun-dried tomatoes (not packed in oil)
- 1 package deal (12 ounces) Hawaiian candy rolls
- 1/2 cup ready pesto
- 1/2 pound thinly sliced deli roast beef
- 6 slices provolone cheese
Instructions
- Preheat oven to 350°. Place tomatoes in a small bowl; cowl with sizzling water. Let stand till hydrated, about quarter-hour; drain and pat dry.
- With out separating rolls, reduce the rolls in half horizontally; prepare backside halves in a greased 13×9-in. baking dish. Unfold pesto over reduce sides of high and backside halves. Layer the underside halves with beef, cheese and sun-dried tomatoes; substitute high halves of rolls.
- Cowl with foil and bake till cheese is melted, 20-22 minutes. Take away foil and bake till tops are golden brown, about 2-3 minutes.
Vitamin Info
2 sliders: 437 energy, 20g fats (8g saturated fats), 68mg ldl cholesterol, 737mg sodium, 43g carbohydrate (18g sugars, 5g fiber), 22g protein.
