Dairy Council of Utah/Nevada Recipe - Glazed Sliders
Dairy Council of Utah/Nevada Recipe - Glazed Sliders

Glazed Sliders

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December 19, 2016

Connie Clements of Layton, Utah, shared this recipe for a great little holiday hors d'oeuvre. This recipe also makes a wonderful late supper snack during hectic seasons. Watch it come together on Studio 5

Tips for cooking *CRISPY* Bacon:

- Slice the bacon crosswise, through the wrapper. Bacon can be slippery to cut, the wrapper helps you hold on as you thinly slice across the slices.
- Add 1/3-cup water to the bacon before it starts to cook. The water will help break up the slices into pieces and allow it cook more evenly. The water evaporates off and the bacon cooks to a crisp stage.

Make Ahead Tip:

Line a 9x13 pan with parchment paper, with excess paper hanging over the sides of the pan. Prepare rolls as if you would if baking tonight - but don’t add the glaze. Carefully fold parchment paper up and around the rolls. Partially freeze to make it easier to handle. Lift the rolls out of the pan, wrap parchment paper around rolls; then wrap with plastic wrap. Freeze for up to 2-3 months. When ready to bake, remove plastic wrap and parchment paper. Place in 9x13 pan and thaw in refrigerator.

  • Yields: 1 dozen sliders


1/2 pound flavorful bacon, chopped

1pound ground beef

½cup chopped onion, optional

1-2 cloves garlic, minced

1can (14-oz) diced tomatoes w/onion and garlic, drained

1 ½ tablespoons coarse country mustard, divided

1 ½ tablespoons Worcestershire sauce, divided

Salt and Pepper to taste

1 package rolls hawaiian sweet rolls

2 cups shredded cheese

¼ cup butter

2 tablespoons brown sugar

1 tablespoon sesame seeds


Pre-heat oven to 350 degrees.

Chop bacon, place in a large skillet, add ⅓ cup water; scramble fry over medium to medium-high heat, until crisp. Remove bacon; set bacon aside. Drain excess bacon drippings from the pan.

Add beef, onion and garlic to pan used for cooking bacon. Scramble fry beef and onion until onion is transparent and beef is cooked through. Drain excess fat. Stir in drained tomatoes, ½-tablespoon mustard, ½-tablespoon Worcestershire sauce, and salt and pepper to taste.

Cut rolls in half horizontally. Place roll bottoms in 9x13 pan. Sprinkle with ½ the cheese. Spoon seasoned beef over cheese; add cooked crumbled bacon and remaining cheese. Top with remaining rolls. (NOTE: At this point sliders may be frozen. See below for details.)*

Combine and microwave until melted ¼-cup butter, brown sugar, 1-tablespoon mustard, and ½-tablespoon Worcestershire sauce. Brush sauce over rolls. Sprinkle with sesame seeds. Bake uncovered for 20-25 minutes or until golden brown.


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