This zesty horseradish dip is perfect on game day or after school sliders. Try it whipped into mashed potatoes; it takes them to a whole new level!

1 package (12 rolls) Hawaiian sweet rolls
8 ounces sliced sharp provolone
3/4 pounds roast beef as rare as possible
1 cup jarred deli-sliced pepperoncini
2-3 Tablespoons Tubby Olive Butter Olive Oil
2-3 Tablespoons Tubby Olive Garlic Olive Oil
3 Tablespoons Terrapin Ridge Farms Onion Blossom Horseradish Dip, plus more for serving
1 1/2 teaspoons poppy seeds

Lightly grease the bottom of a 13-by-9-inch baking dish. Without separating into individual rolls, slice the top half of the bread from the bottom half. Spread 1-2 T Terrapin Ridge Farms Onion Blossom Horseradish Dip on the open face of the bottom half of the bread. Place the bottom portion of the rolls in the prepared baking dish. Layer half of the cheese on top of the bottom rolls. Next layer all the roast beef on top, then pepperoncini on top. Finally, layer the last half of the cheese on top. Place the top section of rolls on top of everything.

In a small bowl, combine the Olive Oils and poppy seeds. Season with salt and pepper, to taste, and whisk to combine. Using a pastry brush, liberally brush the oil mixture over the tops and sides of the rolls until well coated. Some of the mixture will pool at the bottom of the pan which is fine — this will help season the bottom section of rolls! Bake at 350F, covered with foil, for 20 minutes. Remove foil and bake for another 3-5 minutes or until cheese is gooey/melty and tops of rolls are slightly crispy (watch carefully). Remove, cut apart with a serrated knife, and serve while hot!