Stuffed Rolls - cooking recipe

Ingredients

1/2 lb. Cheddar cheese, grated
1 can chopped olives, drained
6 hard-boiled eggs, chopped
2 Tbsp. green chilies, diced (more if desired)
1/4 tsp. celery salt
1/2 cube butter or margarine, melted
1 or 2 small green onions, chopped or use 1/2 tsp. onion powder (if desired)
dash of garlic powder (if desired)
12 (approximately) large rolls (Butter Crunch from bakery or similar size rolls)

Preparation

Mix all of the
ingredients
together.
Slice rolls and remove some of the center from
the rolls to make room for the filling (save and freeze for
later
use
when
you need bread crumbs). Fill each
roll
with
approximately
2
tablespoons filling (more or less,
depending
on
size
of
rolls).
Wrap individually in foil and
refrigerate or freeze until ready to use.
Then place on cookie
sheet
and heat thoroughly in 300\u00b0 oven until hot through (about
20
to 30 minutes, depending on whether or not they are frozen).
Serve with salad and dessert for a light meal. Leftovers can be reheated.