Sliders
• 8 Turano Mini French Rolls, split
• 24 frozen Italian meatballs
• 2½–3 cups marinara sauce
• 12–24 slices whole-milk mozzarella cheese
• Optional topping: Parmesan cheese, grated

Parsley Garlic Butter
• ½ cup unsalted butter, melted
• 3–4 cloves garlic, finely minced
• ¼ cup fresh parsley, finely chopped
• ¼ tsp salt
• Optional: pinch of red pepper flakes

① Preheat oven to 375°F.
② Add frozen meatballs and marinara sauce to a saucepan. Cover and simmer over medium-low heat for 15–20 minutes, stirring occasionally, until meatballs are heated through and coated in sauce. Keep warm.
③ In a small bowl, mix melted butter, garlic, parsley, salt, and optional red pepper flakes. Set aside.
④ Place the bottom halves of the Turano Mini French Rolls in a baking dish. Brush generously with parsley garlic butter, letting it soak into the bread. Place in the oven for 5-10 minutes to slightly toast.
⑤ Layer mozzarella cheese slices on the bottom halves of the rolls, then add the saucy meatballs to each roll and lightly press them down.
⑥ Then layer more slices of mozzarella, covering the meatballs edge to edge. Spoon a little extra marinara over the cheese.
⑦ Place the top halves of the rolls over the sliders. Brush the tops generously with the remaining garlic butter and grate Parmesan on top.
⑧ Cover loosely with foil and bake at 375°F for 10–12 minutes, until cheese is melted.
⑨ Remove foil and bake an additional 5–7 minutes until the tops are golden and lightly crisp. Let rest for 2–3 minutes, then pull apart and serve warm with extra marinara on the side for dipping.