2 Loaves King-size White Bread (cut off crusts)
12 oz. Soft Cream Cheese (either plain or with chives)
1 Large jar Medium sized stuffed olives

Place 4 slices of trimmed bread in a vertical line, overlap adjoining ends, flatten with a rolling pin and crimp touching ends together. Spread cream cheese on all slices. Place about 5 olives on the end of bottom piece. Roll up bread. Wrap rolls in foil and slice when cold.

Makes about 8 rolls - 4 or 6 slices each.