12 large Eggs
1 cup Fresh Water
Place one cup of water into the Pressure Cooker cooking pot.
Place basket of eggs into Pressure Cooker cooking pot.
Lock on lid and close Pressure Valve.
Cook at High Pressure for 2 minutes.
“When Beep sounds, allow a Natural Pressure Release.
15 minutes is good. If you plan to be away longer, drop the cook time to 1 minute.
Peel eggs now or place in the refrigerator for later use.
for the sliders:
1 package (12) dinner rolls
1/2 cup pizza sauce
12 slices mozzarella cheese
Sliced and sauteed mushrooms
slice black olives
for the herb butter topping:
1/4 cup (1 stick) butter, melted
2 tbsp. grated parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. onion powder
2 tsp. dried oregano
1/4 tsp. crushed red pepper optional
Preheat oven to 350 f degrees. Spray the bottom of a 9×13 baking dish with nonstick cooking spray. Slice the rolls horizontally (while still attached) to make a top and bottom bun.
Place bottom bun into prepared baking dish. Spread pizza sauce onto rolls.
sauté mushrooms in olive oil for 5 min to soften.
Next, add 6 slices of cheese (covering all of the pizza sauce.)
On top of the cheese layer, add mushrooms and black olives.
Add the remaining 6 slices of cheese on top.
Then cover all of it with the top bun.
Now, make the seasoned buttery topping. Combine all the ingredients in a small bowl and stir well.
Then cover all of it with the top bun. Then, using a brush (or a spoon) spread topping all over the sliders. Be sure to get the sides too!
Cover with aluminum foil and bake for about 15 minutes. You’ll want to see that the cheese is all nice and melty around the edges.