Small Bites, Big Flavors
June 20th, 2019 by Jennifer Brown

Recipe and photo courtesy of culinary.net

Small in size but big on taste, sliders hit the spot throughout the day

Pepperoni Pizza Sliders

  • 1 package slider rolls
  • ½ cup pizza sauce
  • ½ cup mini pepperoni
  • 1½ cups shredded, low-moisture,
  • part-skim mozzarella cheese
  • ¼ cup butter, melted
  • 1 teaspoon parsley flakes
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ cup shredded Parmesan cheese
  • Nonstick cooking spray

Heat oven to 350 F.

Keeping rolls connected, cut sheet of rolls horizontally, separating tops from bottoms. Place bottom halves of rolls in a baking dish. Spread pizza sauce evenly over the bottom halves. Sprinkle pepperoni over the sauce. Sprinkle mozzarella over the pepperoni, and cover with top halves of rolls.

Mix melted butter with parsley flakes, dried oregano, garlic powder and Parmesan cheese. Spoon evenly over sliders.

Cover baking dish with aluminum foil sprayed with nonstick cooking spray to keep the cheese from sticking. Bake for 20 minutes. Remove foil and bake an additional 5 to 10 minutes, or until Parmesan is melted and golden brown. Cut sliders and serve immediately.

Recipe and photo courtesy of culinary.net

 

Beef & Black Bean Sliders

  • 1/2 cup low-sodium black beans, drained and rinsed
  • 1 pound lean ground beef
  • 1/4 small sweet onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons whole wheat breadcrumbs
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 whole wheat slider buns
  • 4 slices lowfat cheddar cheese, cut in half

Mash black beans in a medium bowl. Add beef, onion, garlic, breadcrumbs, Worcestershire, salt and pepper. Combine well, and form into eight mini patties.

Spray a skillet with nonstick cooking spray. Heat over medium heat. Add patties and cook 3 to 4 minutes per side, or until desired doneness. Top with cheese and let melt.

Serve on buns with condiments of your choice.

Courtesy of Produce for Kids

 

Parmesan Meatball Sliders

  • 1 pound ground beef (85% lean)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh Italian parsley
  • 1 egg, slightly beaten
  • 3 teaspoons finely chopped garlic, divided
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped yellow onion
  • 14.5-ounce can diced tomatoes, undrained
  • 1 cup tomato sauce
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 12 mini sandwich buns
  • 6 1-ounce slices part-skim mozzarella cheese, cut in half

Heat oven to 375 F.

Combine beef, Parmesan cheese, parsley, egg and 1 teaspoon garlic in a medium bowl. Divide mixture into 12 portions. Shape into meatballs and place on a shallow baking pan lined with aluminum foil. Bake for 15 minutes or until meat reaches 160 F.

Meanwhile, heat oil in a large skillet over medium-high heat. Add onion. Cook for 3 minutes or until tender, stirring occasionally.

Add the remaining 2 teaspoons garlic. Cook for 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, oregano and salt. Bring to a boil. Reduce heat and simmer for 10 minutes or until sauce has thickened, stirring occasionally.

Place open buns on the baking sheet. Spoon sauce on bottom of each bun. Place one meatball on each bun and more sauce, if desired. Top each with mozzarella cheese. Bake for 5 minutes, or until cheese melts and bun tops are lightly crisped.

Courtesy of Ready Set Eat

 

Ham and Avocado Biscuit Sliders

  • 2 cups plus 1 tablespoon all-purpose flour, divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon sage
  • ¼ teaspoon smoked paprika
  • ½ cup cold butter, cut into 1/2-inch slices
  • 1 cup buttermilk, divided
  • 1 medium sweet potato, boiled, peeled and mashed
  • Spinach leaves
  • Deli ham
  • 1 avocado

Heat oven to 425 F. Line a baking sheet with parchment paper.

In large bowl, whisk 2 cups of flour, baking powder, salt, sage and paprika. With a pastry blender, cut in cold butter until mixture resembles coarse crumbs.

In a medium bowl, whisk 3/4 cup buttermilk and mashed sweet potato. Stir into the flour mixture.

Use the remaining flour to prepare a work surface. Knead until dough forms. Roll dough to 3/4-inch thickness. Using a 2-inch round cutter, cut dough into 18 biscuits. Re-roll and cut out dough until all is used.

Place biscuits on the prepared baking sheet. Brush each biscuit with remaining buttermilk. Bake for 11 to 13 minutes, or until golden brown. Cool completely.

Split biscuits in half. Top bottom half of biscuit with spinach leaves, deli ham and an avocado slice. Replace biscuit top and serve immediately.

Courtesy of Culinary.net

 

Pulled Pork Mac and Cheese Sliders

  • 1 pound fully cooked pulled pork
  • 12 slider rolls
  • 20 ounces prepared macaroni and cheese
  • 2 to 3 tablespoons barbecue sauce
  • 6 slices cheddar cheese
  • 1 tablespoon barbecue dry rub
  • 1/4 cup butter, melted
  • 1 teaspoon dried parsley

Heat oven to 350 F.

Warm pulled pork in the microwave.Slice rolls in half. Place bottom halves of slider rolls in a 9-by-13-inch baking dish. Top each with pulled pork.

Spoon macaroni and cheese evenly over pork on each sandwich roll. Drizzle barbecue sauce over sandwiches. Lay cheese in two rows of three over the sliders. Top with the top halves of the slider rolls.

Stir the dry rub into the butter. Spoon evenly over tops of sandwiches. Sprinkle with parsley. Bake uncovered for 10 minutes. Serve warm.

Courtesy of BobEvansGrocery.com