Cranberry Jalapeno Turkey and Brie Sliders

Tender turkey, creamy brie, and sweet-tangy cranberry jalapeno sauce are baked inside buttery pull-apart rolls for an easy holiday appetizer or leftover-turkey supper.

PREP
15 min

COOK
22 min

YIELD
12 sliders

DIFFICULTY
Easy

Ingredients

·          1 packet Dixie Fixins Cranberry Jalapeno Dip Mix, dry

·          1 cup whole-berry cranberry sauce

·          1 package (12 count) Hawaiian-style slider rolls

·          3/4 pound thinly sliced cooked turkey

·          8 ounces brie, rind removed if desired and thinly sliced

·          4 tablespoons butter, melted

·          1 teaspoon Dijon mustard

·          1/2 teaspoon dried parsley

Directions

1.        Heat oven to 350°F. Lightly grease a 13 x 9-inch baking dish.

2.        Stir the dry Cranberry Jalapeno Dip Mix into the cranberry sauce until evenly combined.

3.        Without separating the rolls, slice the entire slab horizontally. Place the bottom half in the baking dish.

4.        Layer the turkey and brie over the rolls. Spoon the cranberry jalapeno sauce evenly over the brie, then replace the roll tops.

5.        Whisk the melted butter with Dijon mustard and parsley. Brush over the tops of the rolls.

6.        Cover loosely with foil and bake for 15 minutes. Uncover and bake 5 to 7 minutes more, until the tops are golden and the cheese is melted. Cut apart and serve warm.

DIXIE FIXINS TIP: These are especially good with leftover Thanksgiving turkey. For easier slicing, use a long serrated knife and keep the rolls connected until after baking.

STORAGE: Refrigerate leftovers in a covered container for up to 3 days. Reheat to 165°F.