Chicken Sausage Sliders

Chicken Sausage Sliders

1 package (6 rolls) Canyon Bakehouse Sweet Hawaiian Rolls

3 tbsp. cream cheese

1/3 cup dice red bell pepper

1/3 cup diced yellow onion

1/3 lb. ground chicken sausage

1/2 tsp. Worcestershire sauce

2 tbsp. butter (one to grease the pan and one to melt)

1 cloves of garlic, grated

1/4 cup chopped banana peppers

Preheat the oven to 350 degrees. In a large skillet heat olive oil. Cook the peppers and onions until soft. Add in the ground chicken sausage and cook until brown and cooked through. Remove from the heat and add in the Worcestershire sauce. Stir well and allow the mixture to thicken.

Grease an oblong baking dish with one tablespoon of butter. Melt the other tablespoon of butter, then add in the grated garlic.

Cut the rolls in half and place the bottom buns in the greased dish. Spread cream cheese along the bottoms of the rolls. Then place an even layer of banana peppers on top. Evenly layer the chicken sausage and peppers and onions mixture on top of the banana peppers. Add the tops of the rolls. Brush the tops of the rolls with the garlic butter.

Bake at 350 degrees for 2 minutes. Cut off a roll and enjoy!

*I used Gluten Free Canyon Bakehouse Sweet Hawaiian Rolls, Country Crock Plant Based Butter, and Kite Hill Chive Cream Cheese.*