Description
These Pesto Chicken Pull Apart Sliders are dangerously addictive – one bite of these cheesy, herby, buttery handheld delights and watch the whole tray disappear!
Ingredients
Scale
- 12 slider buns or Hawaiian sweet rolls (kept together as a slab)
- 2 cups cooked chicken, shredded (about 8 oz)
- 1/3 cup basil pesto (store-bought or homemade)
- 1 1/2 cups mozzarella cheese, shredded (6 oz)
- 1/2 cup provolone cheese, shredded (2 oz)
- 1/4 cup grated Parmesan cheese (1 oz)
- 3 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper. Slice the connected slider buns horizontally, keeping all rolls attached.
- Place the bottom half of buns in the baking dish and sprinkle with 1/2 cup mozzarella cheese.
- Mix shredded chicken with pesto in a bowl until evenly coated. Season with salt and pepper to taste.
- Spread the pesto chicken mixture evenly over the cheese layer on the buns.
- Combine remaining mozzarella, provolone, and Parmesan cheeses, then sprinkle over the chicken layer.
- Place the top half of the buns over the cheese layer. Mix melted butter with garlic powder and Italian seasoning, then brush over the tops of the buns.
- Cover with foil and bake for 15 minutes, then uncover and bake 5-10 minutes more until golden brown. Sprinkle with parsley before serving warm.