Thanksgiving Turkey Sliders on Protein Rolls — High Protein Leftover Idea

These thanksgiving turkey sliders on protein rolls are the fastest way to use up leftover turkey without another plate of the same dinner. Thick slices of turkey, melted provolone and a spoonful of cranberry sauce get tucked into soft protein rolls, brushed with garlic butter and baked until warm — 45g of protein per serving, and on the table in 25 minutes.

The protein rolls do the heavy lifting here. A regular dinner roll would leave these as a snack; the protein roll turns two small sliders into a proper lunch. Bake them in a single pan so the cheese melts into the rolls and everything stays warm until serving.

Why you’ll love it

• 45g protein per serving, about 480 calories
• Uses up leftover turkey in 25 minutes — one pan, no fuss
• Soft protein rolls turn a snack into a proper lunch
• Melted provolone and cranberry sauce, baked until warm
• Perfect for game day, lunch boxes, or a light Thanksgiving leftover dinner

Ingredients

• 450g cooked leftover turkey, sliced
• 8 small protein rolls, halved
• 4 slices provolone cheese, halved
• 1/2 cup cranberry sauce
• 2 tbsp unsalted butter, melted
• 1 garlic clove, minced
• 1 tsp dried parsley
• 1/2 tsp Dijon mustard
• 1/4 tsp black pepper
• Pickles, to serve (optional)

Equipment used

• A half sheet pan 18×13 inch, for baking the sliders in a single layer
• A silicone basting brush, for brushing the garlic butter over the rolls
• A serrated bread knife, for halving the rolls cleanly
• Aluminium foil, for covering the pan while the cheese melts

Instructions

1. Heat the oven to 180°C (350°F). Line a half sheet pan with foil or baking paper.
2. Slice the protein rolls in half with a serrated bread knife and lay the bottom halves on the pan, cut side up.
3. Spread a spoonful of cranberry sauce on each bottom half, then layer on the sliced turkey and a half slice of provolone per slider.
4. Place the top halves of the rolls on the sliders. Mix the melted butter with the minced garlic, dried parsley and Dijon mustard.
5. Brush the garlic butter generously over the tops of the rolls.
6. Cover the pan loosely with foil and bake for 12 minutes, then uncover and bake for 3 more minutes until the tops are golden and the cheese is melted.
7. Serve warm, with pickles on the side if you like.

Tips

• Slice the turkey thick — thin slices dry out in the oven, thick slices stay juicy.
• Don’t skip the foil. It traps the steam so the rolls stay soft while the cheese melts.
• The cranberry sauce is the sweet-savoury balance — if yours is very tart, stir in a teaspoon of honey first.
• The sliders keep 2 days in the fridge. Reheat covered at 180°C (350°F) for 10 minutes so the rolls don’t dry out.

Estimated nutrition per serving

These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• Healthy Thanksgiving Leftovers Turkey Pasta Bake — High Protein
• Juicy Air Fryer Turkey Breast for a Small Thanksgiving Dinner
• Lean Turkey Thanksgiving Meatloaf Muffins

FAQ

Can I use chicken instead of turkey?

Yes — leftover roast chicken works just as well. Slice it thick, the same way, and keep everything else unchanged.

Are these thanksgiving turkey sliders on protein rolls good for meal prep?

Yes. Assemble them the night before, keep the pan covered in the fridge, and bake straight from cold — add 5 extra minutes to the bake time.

What if I can’t find protein rolls?

Use small brioche or dinner rolls instead. The sliders will still taste the same, just with a little less protein per serving — about 30g instead of 45g.

Can I freeze them?

Yes, before baking. Wrap the assembled pan tightly in foil and freeze for up to 1 month. Thaw overnight in the fridge, then bake as directed.

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