5 dozen sm. finger rolls
8 oz. sharp Cheddar cheese, grated
8 oz. mild Cheddar cheese, grated
1 (4 1/2 oz.) can ripe olives, chopped
6 eggs, hard-boiled and chopped
1 (4 oz.) can green chilies, chopped
1 tsp. celery salt
1 c. tomato sauce
1 c. butter, softened
1 med. onion, finely chopped

Split rolls in half. Using a small spoon, scoop out centers of rolls. Reserve half of the crumbs. Mix remaining ingredients together. Add reserved crumbs. Stuff rolls with mixture. Bake in 400 degree oven for 10-15 minutes. Serve immediately. Yields: 60 rolls.

Rolls can be placed in airtight container and frozen before baking. To bake after freezing, thaw completely. Wrap in foil and heat.