Baked turkey bacon alfredo sliders combine tender slider buns, seasoned deli turkey, crispy bacon, and melted provolone with a creamy alfredo-ranch sauce. The buttered, caramelized tops make them an irresistible handheld appetizer.
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Preheat your oven to 350°F (175°C).
Slice the sheet of slider buns in half horizontally and place the bottom half in a 9x13 inch baking dish.
In a bowl, mix together the alfredo sauce and ranch dressing.
Spread half of the creamy sauce mixture over the bottom buns.
Layer half of the provolone cheese slices over the sauce.
Add a layer of sliced deli turkey.
Spread the remaining creamy sauce mixture over the turkey.
Sprinkle evenly with bacon bits.
Spoon the chopped roasted red peppers over the bacon.
Top with the remaining slices of provolone cheese.
Place the top half of the slider buns on top.
In a small saucepan over medium heat, melt the butter. Stir in the brown sugar, Worcestershire sauce, and dried parsley until combined.
Pour the melted butter mixture over the top of the sliders and use a pastry brush to spread it evenly.
Sprinkle the everything bagel seasoning over the top.
Bake for 15-20 minutes, or until the cheese is melted and the tops are golden brown. You may want to cover with foil for the first 10-15 minutes to prevent over-browning.
Let cool for a few minutes, then slice into individual sliders and serve warm.
Store covered in an airtight container up to 2 days. Reheat wrapped in foil at 325°F for 8-10 minutes until cheese is warm.
9x13-inch baking dish · pastry brush (for butter glaze application)
Yes. Assemble completely, cover with foil, and refrigerate up to 8 hours before baking. Add 5 minutes to baking time if chilled.
A 9x13-inch dish accommodates 12 sliders comfortably with room for the butter glaze.
Yes. Cook 6 slices of bacon until crispy, crumble, and substitute for the bits. Cooking your own adds fresher flavor.
Bake until the cheese is fully melted and the butter glaze is golden and bubbling around the edges, typically 15-18 minutes at 350°F.
Yes. Cool completely, wrap individually in plastic wrap, then foil. Freeze up to 2 months. Reheat wrapped in foil at 325°F for 12-15 minutes.
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