Buffalo Chicken Sliders

Preheat the oven to 350°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

In a medium mixing bowl, combine the shredded chicken, buffalo sauce, ranch dressing, honey, minced garlic, and black pepper. Stir until all ingredients are well incorporated and the chicken is evenly coated with the sauce mixture.

Using a large bread knife, carefully slice the entire package of Hawaiian rolls in half horizontally, keeping the rolls connected. Place the bottom half of the rolls on the prepared baking sheet, cut side up.

Spread the buffalo chicken mixture evenly over the bottom half of the rolls, making sure it reaches all the way to the edges. Next, evenly sprinkle the freshly grated mozzarella and Parmesan cheeses over the chicken layer. (Alternatively, you can layer some cheese, then the chicken, then more cheese to better “lock in” the chicken.)

Carefully place the top half of the rolls over the cheese layer, creating a large sandwich. Press down gently to compact the layers slightly.

In a small bowl, combine the melted butter, Italian seasoning, and garlic salt. Stir well to mix. Using a pastry brush, generously brush most of the butter mixture over the tops of the rolls, reserving a small amount for after baking.

Cover the sliders with aluminum foil, creating a loose tent to prevent the tops from burning. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and the filling is hot.

Remove the foil and continue baking for an additional 5 minutes, or until the tops of the rolls are golden brown and crispy.

Remove from the oven and brush the tops with the remaining butter mixture for a glossy finish. Allow the sliders to cool for 3-5 minutes before cutting along the seams of the rolls to create 12 individual sliders. Serve while still warm and gooey.