Place the ground turkey in a large bowl.

In a medium sauté pan, heat oil over medium heat.

Add onion, garlic and red pepper flakes and cook over medium heat until the onions are tender, 4-5 minutes. Cool.

Add the ½ cup of Parmesan cheese, parsley, ground pine nuts, salt, pepper and mascarpone cheese to the turkey.

Add the cooled onion mixture and stir with a wooden spoon to combine.

Form 12 equal patties, about 3 ½ ounces each and lay out on a plastic or parchment covered sheet tray and refrigerate for at least 30 minutes. I used an ice cream scoop.

Lay out three bowls. In the first place the flour, in the second beat the eggs with the milk and in the third place the bread crumbs.

Dip each patty in the flour, then egg mixture then bread crumbs, shaking off excess during each breading.

Preheat oven to 350 degrees F.

Place a cast iron skillet or other pan that can withstand a high heat and fill half full with vegetable oil.

Bring the temperature of the oil to 350 degrees F (use a deep fry thermometer)  and maintain that temperature).

Once the oil is hot, fry four patties at a time, and cook until each side is golden brown. You are not cooking them though, just getting a nice brown crust, about 4-5 minutes total per batch. As each are browned, move to a sheet tray.

Once all are fried, place the sheet tray into the preheated oven for 10-15 minutes or until a probe inserted into the center of one patty reads 150 degrees F.

Remove pan and sprinkle each with Parmesan cheese, a spoonful of tomato sauce and a slice of provolone cheese. (I had to fold the slices to fit evenly over the patty with a little overhang).

Bake for 2-3 minutes or until the cheese melts.

Place one patty onto each slider roll and serve.