Preheat oven to 350°F (175°C).

Slice the Hawaiian rolls in half and place the bottom halves in a 9x13 baking dish.

Spread prepared stuffing mix evenly over the bottom rolls.

Layer the turkey slices on top of the stuffing.

In a small bowl, mix cranberry sauce with half of the Dijon mustard (1 ½ teaspoons).

Spread the cranberry mustard mixture over the turkey.

Place the top halves of the rolls over the fillings.

In a medium mixing bowl, melt the butter.

To the melted butter, add the remaining Dijon mustard (1 ½ teaspoons), Worcestershire sauce, minced dried onion, and poppy seeds. Stir well to combine.

Spoon the butter mixture evenly over the tops of the rolls.

Bake in the preheated oven for 15 minutes until the tops are golden.

Allow to cool slightly, then cut to separate each roll, and serve.