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These mouthwatering cheesy garlic pesto chicken sliders turn basic dinner rolls into a crowd-pleasing appetizer. The mix of buttery garlic, fresh pesto, juicy chicken, and gooey mozzarella packs a flavor punch everyone's gonna crave. I nailed this one after many game day gatherings where these treats vanish in seconds.
These sliders became my party lifesaver when I wanted something that looked fancy but wasn't complicated. After making them for my kid's graduation bash, so many folks asked how to make them that I started keeping the instructions printed out.
What You'll Need
- Dinner rolls: One pack of 12 rolls makes the ideal foundation with their hint of sweetness
- Unsalted butter: Lets you manage the salt level while making a luxurious garlic coating
- Fresh garlic: Gives that must-have aroma; grab solid bulbs that haven't started growing
- Fresh parsley: Brings nice color and a touch of herby freshness
- Basil pesto: Packs tons of flavor in every bite; homemade tastes best if you can swing it
- Shredded chicken: Store-bought rotisserie chicken saves time and keeps everything juicy
- Mozzarella cheese: Creates that amazing cheese pull; full-fat melts better than the light stuff
- Salt and pepper: Makes everything else taste better; try fancy sea salt on top for extra pizzazz
How To Make Cheesy Garlic Pesto Chicken Sliders
- Get ready:
- Start by warming your oven to 375°F and giving a 9×13 baking dish a light coating of oil so nothing sticks and washing up isn't a nightmare
- Cut the rolls:
- Keep all the rolls together in one piece and grab a long bread knife to slice through the middle, making top and bottom pieces while keeping each half connected
- Mix up the butter:
- Throw melted butter, minced garlic and fresh parsley into a small bowl and mix well. This will turn into that yummy golden topping
- Start stacking:
- Put the bottom half of your connected rolls in the dish, then smear half the pesto across it, creating a tasty foundation
- Add the good stuff:
- Scatter your chicken evenly over the pesto, then blanket everything with shredded mozzarella, making sure to cover it all the way to the edges
- Finish building:
- Spread what's left of your pesto on the underside of the top rolls, then place them over the cheese and press down lightly
- Top with butter:
- Brush your garlic butter mix all over the tops, making sure it gets into all the nooks for the most flavor
- Cook until beautiful:
- Cover loosely with foil and bake for 10 minutes, then take the foil off and keep baking another 5-10 minutes until they're golden on top and the cheese has turned all melty
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Using real garlic in the butter mix truly makes these sliders stand out. I found this out by accident when I ran out of garlic powder and had to use fresh cloves instead. The taste was so much better that I never went back to using powder in this dish.
Prepare In Advance
These sliders are great for planning ahead. You can get them all ready right up to the baking part, wrap them tight with plastic, and stick them in the fridge for up to a day. When you're ready to eat, just take them out while your oven warms up, then cook as normal but add about 5 more minutes to the covered cooking time so they get hot all the way through.
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Swap Your Ingredients
While chicken makes these sliders shine, you can easily use other meats like leftover turkey, pulled pork, or thin slices of deli ham. Want to skip meat altogether? Try sautéed mushrooms with spinach instead. You can also use sun-dried tomato pesto for a different taste, and if you can't do dairy, plant-based butter and cheese alternatives work surprisingly well.
What To Serve With Them
These sliders go great with a basic green salad that has a lemony dressing to cut through the richness. For parties, put them next to veggie sticks with ranch and some fresh fruit. If you're making them for dinner, a cup of tomato soup on the side is just perfect. Want to make them extra special? Put out small dishes of warm marinara sauce for dipping.
Keeping And Warming Up
Any sliders you don't eat will stay good in a sealed container in the fridge for about 3 days. To warm them back up, put them in a 350°F oven for around 10 minutes until they're hot. Cover them with foil so they don't get too brown. You can also freeze these babies. Just wrap each one in foil, pop them in a freezer bag, and they'll keep for up to 2 months. Let them thaw in the fridge overnight before heating.
Frequently Asked Questions
- → Can I use pre-made pesto instead?
Yep, store-bought pesto does the trick. Homemade is always an option too if you want a fresher touch.
- → What chicken should I use here?
Go for cooked, shredded chicken. Rotisserie chicken works like magic—it’s quick and flavorful.
- → Can I assemble the sliders early?
Definitely! Put them together a few hours ahead, keep them in the fridge, and pop them in the oven when ready to eat.
- → Are these sliders freezer-friendly?
For sure! Wrap the unbaked sliders tightly in plastic and foil, then freeze up to 2 months. Bake straight from the freezer, adding a bit more time.
- → What tweaks can I make to these sliders?
You can mix it up with extras like tomato slices, caramelized onions, or even swap mozzarella for cheddar or provolone cheese.