Chicken Parmesan Sliders

Preheat oven to 350°F (175°C). If not already cooked, bake the chicken patties according to package directions.

Without separating the rolls, slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half into the cardboard tray they came in or a similar-sized baking dish.

Layer the thinly sliced provolone cheese over the bottom buns, followed by a layer of pepperoni.

Spoon about half of the arrabbiata sauce over the pepperoni. Arrange the cooked chicken patties on top, cutting one in half to ensure full coverage.

Top the chicken patties with the remaining arrabbiata sauce.

In a small bowl, prepare the garlic butter topping. Combine the melted butter, Italian seasoning, Pecorino Romano cheese, minced garlic, and chopped fresh parsley. Whisk together.

Drizzle a small amount of the garlic butter over the chicken patties, then sprinkle evenly with the shredded mozzarella cheese.

Place the top half of the rolls back on top.

Pour the remaining garlic butter mixture evenly over the top of the rolls, ensuring all are coated.

Cover the sliders loosely with a tent of aluminum foil.

Bake for 15-20 minutes, or until the cheese is fully melted and the sliders are heated through.

Remove from the oven, let cool for a moment, then pull apart and serve immediately.