Preheat the oven to 300°F (150°C). Then, slice the rolls in half horizontally, keeping the bottom and tops of the rolls intact. Place the bottom half of the rolls on a sheet pan.

Spread the bottom rolls with mayo followed by the cranberry sauce. Evenly spread the leftover turkey on the bottom rolls. Top the turkey with the sliced brie cheese followed by the top half of the rolls.

Then, melt the butter. Add the Dijon mustard, garlic powder, rosemary, and a pinch of salt. Whisk until the mixture is smooth.

Brush the butter topping over the tops of the rolls. Bake the sliders for 15-20 minutes, until the rolls are melty and hot throughout. Let the sliders cool for 4-5 minutes. Slice and serve.

If you don't have leftover cranberry sauce, use this easy recipe! Combine the cranberries, orange juice, water, and brown sugar in a skillet. Bring the mixture to a boil over medium-high heat.

Reduce the heat to medium-low and simmer the berries, stirring often, until the sauce is thickened and the berries have burst, about 15-20 minutes. When you drag a wood spoon through the sauce, there should be a trail and the sauce should mostly hold its shape.

Remove the cranberry sauce from the heat and stir in the orange zest. Pour the sauce into a bowl and let it cool completely. It will thicken more as it cools.