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Holiday Sliders With Cranberry “Butter”

These toasty sliders make the perfect handheld party food. If you happen to have leftover cranberry sauce around, substitute 2 tablespoons cranberry sauce for the dried cranberries. Alternatively, use 2 tablespoons of stone-ground mustard instead of cranberries for a zesty mustard (vegan) butter.

Makes 12 servings

what you’ll need:

2 tablespoons dried cranberries
½ cup (1 stick) vegan butter, softened, plus 2 tablespoons melted for brushing
12 small vegan dinner rolls
1 tablespoon poppy seeds
2 packages Hickory Smoked or Oven-Roasted Tofurky Deli Slices

how to make:

1. Preheat the oven to 350℉. Place the cranberries in a small bowl and pour boiling water over them to cover. Let sit for 5 minutes. Drain the cranberries well and mince. In a small bowl, mash the softened butter and minced cranberries together until well mixed. Cut the dinner rolls in half and spread with the butter. Place two folded deli slices in each roll.
2. Place the rolls on a baking sheet and brush the tops with the melted butter. Sprinkle with the poppy seeds and bake until warmed through, about 10 minutes.

For more holiday recipe ideas, check us out on Pinterest!

Mollie Dickson, MS, focuses on Nutrition Science and Health Writing as the CEO and Education Director of The Heart’s Kitchen. She develops healthy recipes and curriculum for K-12 coursework and maternal education classes at Oregon Health & Science University.

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