Ingredients
Scale
1/2 pound Hatfield Thick-Cut Hardwood Smoked Bacon
1 3-pound Hatfield Classic Boneless Ham
8 ounces cream cheese, softened to room temperature
1 10-ounce block yellow cheddar cheese, shredded (about 3 cups)
1 8-ounce container sour cream
1 cup mayonnaise
1/2 cup scallions, finely minced (tops and bottoms of 3–4 scallions)
Dash of your favorite hot sauce
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 dozen soft pull-apart slider rolls
2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F.
- Lay the bacon strips flat on a parchment-lined baking sheet and bake for 15–20 minutes, or until perfectly crisp. Transfer to paper towels to drain, then let them cool and chop into small pieces. Set the bacon aside and keep the oven on.
- With a very sharp knife, carefully slice the entire ham into thin, even slices and set aside.
- In a large mixing bowl, combine the softened cream cheese, shredded cheddar, sour cream, mayonnaise, scallions, hot sauce, Worcestershire, salt, pepper, onion powder, and garlic powder. Stir until everything is smooth and well blended. Fold in the chopped bacon.
- Using a serrated knife, slice the rolls in half horizontally. Generously spread the cream cheese mixture on both the top and bottom halves of all 18 rolls.
- Layer the sliced ham over the bottom halves, folding any larger pieces to fit neatly. Place the tops back on and nestle each assembled slider snugly into a 9×13-inch baking dish (or larger, depending on the size of the rolls).
- Brush the tops with melted butter. Cover the pan with parchment paper followed by foil, and bake for 10 minutes. Remove the cover and continue baking for another 15 minutes, until golden and warmed through.
- Take them out of the oven and serve immediately, these are best hot, melty, and straight from the pan.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: American