Hasselback Pepperoni Pizza Sliders

Preheat oven to 400°F.

In a small sauce pan, over medium heat, melt 1/2 cup butter, with garlic and Italian Seasoning. Mix until well combined. Set aside.

Slice each Brioche Roll into 4 equal vertical slices, from top to 1/4 inch from the bottom, keeping the roll intact. Do not cut all the way through the bottom of the roll.

For each roll you will need three slices of pepperoni. Fold two in half and then in half again. Stuff each slice on either side slice of the center of the roll. For the two end slices, fold the last slice of pepperoni in half and then cut in half width wise, stuff one half into each of the end slices of the bun.

Place each roll, stuffed with pepperoni in a large pie plate of 8 x 8 baking dish.

Stuff a hefty pinch of shredded mozzarella cheese into each slice stuffed with pepperoni until all the Brioche buns have been stuffed with cheese. Sprinkle the top of the rolls with Parmesan Cheese.

Using a pastry brush, stir the garlic herb butter to combine, and brush, or dab, the butter on top of each pepperoni stuffed bun. Use as much, or as little, as desired. I recommend using at least 3/4 of the mixture.

Place in preheated oven and bake for 10-12 minutes until cheese is melted and lightly golden brown. Remove from oven. Serve with cups of marinara sauce for dipping.