Ingredients

1 Each Whole Grain Rich Sweet Hawaiian Roll Dough
1 lb Canned Chunk Tuna, Drained
3/4 C Bread Crumbs
6 oz Cheddar Cheese, Shredded
1/3 C Scallions, Sliced
1 C Mayonnaise
3 oz Diced Chipotle Pepper

Chef Notes

EACH SLIDER PROVIDES 1 OZ. EQ. WHOLE GRAIN & 1 OZ. M/MA SERVINGS FOR USDA CHILD NUTRITION FOOD BASED MENUS

Directions

1
 Prior to Use: Store product frozen at 0°F to –10° F. until ready to thaw and bake.
2
 Thawing: Remove frozen roll dough from the case and place on a lined sheet pan with 1-inch spacing. (Reseal case and immediately return to freezer.) Cover with oiled plastic and place in cooler to thaw overnight.
3
 Proofing: Place thawed dough in a proofer set at 95˚F with 85% humidity for 30-45 min. or leave covered at room temperature. Proof rolls until double in size and edges touch. Bake at 325˚F in a convection oven until the rolls are golden brown.
4
 Prepare Spicy Tuna Patties: Combine 1 lbs. canned chunk tuna, drained, with ¾ c. bread crumbs, 6 oz. shredded cheddar cheese, 1/3 c. sliced scallions. Add 1 c. mayonnaise & 3 oz. chopped drained Chipotle peppers. Form into patties using a #16 scoop. Coat patties in bread crumbs
5
 Place coated patties on a greased baking sheet and bake at 425˚F for 10 min., turn patties and continue to bake until internal temperature reaches 165˚F.
6
 Cool the rolls, then cut in half and hold in plastic bags or a covered pan until ready to make sliders. Spread the cut bottom and top halves of the rolls with 2 tsp. lite mayonnaise or your choice of sandwich spread.
7
 Place warm patties on bottom half of rolls: You may top patties with your choice of vegetables or leave plain: a slice of tomato, 3 slices pickles, ¼ c. shredded Romaine lettuce.
8
 Place the top half of the roll on the tuna patties. If sliders are held for serving leave off veggies, place in a hotel pan, cover with foil and hold at 135˚F until ready to serve.
1 Sandwich