Preheat the oven to 350 degrees Fahrenheit and line a heavy rimmed baking sheet with parchment paper for easy cleanup and prevention of sticking.

Slice the entire connected slab of slider rolls horizontally in half creating matching top and bottom bread planes without separating individual rolls.

Place the bottom bread slab cut side up onto the prepared baking sheet and cover the entire surface completely with half of the hand shredded low moisture mozzarella cheese to create a hydrophobic fat barrier.

Spread the thickened pizza sauce uniformly over the cheese layer to isolate sauce moisture away from direct contact with the porous bottom crust matrix.

Layer the sliced pepperoni pieces evenly across the sauce plane and finish with the remaining hand shredded mozzarella cheese layer to bind the filling components together.

Place the top bread half over the assembled cheese and filling layers and press down gently across the entire surface to bind the sandwich structure together without compressing the soft bread.

Whisk together the melted European style butter, finely minced fresh garlic cloves, grated parmesan cheese, dried oregano, and chopped fresh Italian parsley then brush this mixture heavily over the entire top surface of the connected roll slab.

Cover the baking sheet tightly with aluminum foil sealing the edges to trap steam inside and bake covered for twelve minutes to melt the interior cheese evenly without browning the top crust.

Remove the foil carefully and return the uncovered tray to the oven for an additional eight to ten minutes until the top crust turns deep golden brown with darker toasted spots around the garlic and herbs.

Let the baked sliders rest on the sheet pan for approximately three minutes to allow the melted cheese emulsion to stabilize slightly before cutting between the individual rolls along their natural seams and serving immediately.