Preheat and prep the pan: Preheat the oven to 350°F and line a 9x13-inch baking dish with parchment paper, leaving overhang on the sides for easy lifting later.

Slice rolls as one slab: Using a long serrated knife, slice the connected rolls in half horizontally, keeping both the top and bottom in one piece. Set the bottom half into the prepared pan.

Spread the cranberry sauce: Spoon the cranberry sauce evenly over the cut side of the bottom roll half, spreading it all the way to the edges so every slider gets some tang.

Layer the turkey: Spread the shredded turkey evenly over the cranberry layer, pressing it down gently so it covers the rolls in one even layer.

Add the cheese: Lay the provolone slices over the turkey, overlapping slightly so the cheese reaches every corner of the pan and no roll edges are left bare.

Cap with the top rolls: Set the top half of the roll slab back on top of the cheese layer, pressing down lightly so the stack holds together.

Mix the butter glaze: In a small bowl, whisk the melted butter with the Dijon mustard, garlic powder, and dried thyme until smooth.

Brush and top the sliders: Brush the butter glaze evenly over the tops of the rolls, then sprinkle with poppy seeds so they stick to the butter.

Bake covered: Cover the pan tightly with foil and bake for 15 minutes, until the cheese has melted and the turkey is heated through.

Bake uncovered until golden: Remove the foil and bake 5 to 8 minutes more, until the tops turn golden and the cheese bubbles visibly at the edges.

Rest before slicing: Let the tray rest for 5 minutes on the counter so the cheese sets slightly, then slice along the roll seams into 12 individual sliders.