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Turkey Gouda Party Rolls

Turkey gouda party rolls are a quick pull-apart appetizer made with Hawaiian rolls, deli turkey, and stretchy melted smoked gouda. They bake until the tops are golden and the butter-poppy seed drizzle soaks into every layer for easy, warm serving.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian rolls
  • 1 package (12 count) Hawaiian rolls
Deli turkey
  • 0.75 lb thinly sliced deli turkey
Smoked gouda
  • 8 slice smoked gouda
Mayonnaise and mustards
  • 2 tbsp mayonnaise
  • 1 tbsp whole grain mustard
  • 1 tbsp Dijon mustard
Melted butter
  • 0.5 cup butter, melted
Worcestershire
  • 1 tbsp Worcestershire sauce
Poppy seeds and onion
  • 1 tbsp poppy seeds
  • 1 tbsp dried minced onion

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
  2. Slice the Hawaiian rolls horizontally in one sheet, then place the roll bottoms in the dish.
Assemble the layers
  1. Spread the roll bottoms with mayonnaise and whole grain mustard.
  2. Layer the thinly sliced deli turkey over the rolls, then place the smoked gouda slices on top and add the roll tops.
Make the poppy seed butter
  1. Whisk the melted butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried minced onion until smooth.
  2. Pour the poppy seed butter evenly over the rolls so it reaches the edges.
Bake and serve
  1. Cover the dish with foil and bake at 350°F for 15 minutes, until the rolls look puffed and the layers are starting to warm through (visual cue: condensed steam under the foil).
  2. Uncover and bake at 350°F for 5 minutes more until the tops are golden and the cheese is visibly melted (visual cue: glossy, browned tops and melted cheese at the edges).
  3. Slice the baked rolls and serve warm.

Notes

For the cleanest pull-apart texture, keep the deli turkey thin and lay the gouda slices in an even layer without gaps. Store leftovers covered in the refrigerator up to 3 days; reheat in a 325°F oven until warm throughout. Freeze after baking for up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat smoked gouda and light mayonnaise (texture remains close, but flavor is milder).