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Pesto Turkey Sliders

Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Servings: 9 sliders
Calories: 310
Ingredients Method Notes

Ingredients
  

Pesto Rolls
  • 157 g vital wheat gluten
  • 84 g flax meal
  • 38 g oat fiber
  • 35 g almond flour
  • 6 g salt
  • 1 g xanthan gum
  • 0.5 g citric acid
  • 2 eggs
  • 120 ml prepared pesto 1/2 cup, Buitoni or homemade
  • 1 tbsp instant yeast
  • 120 ml water 1/2 cup
  • 1 egg whisked with 1 tbsp water egg wash
  • sprinkle parmesan less than 1 tbsp, optional
Filling and Topping
  • 454 g turkey, thinly sliced 1 lb, leftover or deli
  • 120 ml mayonnaise 1/2 cup
  • 60 ml prepared pesto 1/4 cup
  • 227 g mozzarella cheese, thinly sliced 1/2 lb
  • 60 g butter, melted 1/4 cup
  • 1 tsp Italian herbs
  • 1 tsp garlic powder

Method
 

  1. Combine all dough ingredients and knead per directions. Rest covered for 45 minutes.
  2. Preheat oven to 375°F. Butter an 8x8 pan. Divide dough into 9 equal portions, roll into balls, place in pan. Cover and rise 45 minutes. Brush with egg wash, sprinkle with parmesan if desired, and bake 20 minutes until lightly browned.
  3. Cool rolls. Turn out onto a cutting board and slice horizontally through the middle of all 9 rolls as one piece, making 1 large top and bottom.
  4. Lay on a large sheet of foil (long enough to wrap). Combine pesto and mayo and spread evenly on both cut sides of rolls.
  5. Layer turkey evenly on bottom rolls, then mozzarella. Mix melted butter with herbs and garlic powder and brush over top of sliders. Replace the top rolls.
  6. Wrap in foil and return to the 375°F oven until cheese is melted and the smell is miraculous. Cut and serve.

Notes

Works with any holiday leftover - turkey, chicken, ham, or roast. Nutrition is estimated per slider.