14 to 20 6-inch French rolls
1 lb. Cheddar cheese, grated
1 (16 oz.) can tomato sauce
2 (6 oz.) cans crabmeat, drained and flaked
2 green peppers, seeded and finely chopped
1 onion, finely chopped
1 c. pimiento-stuffed green olives, drained and thinly sliced
1/2 c. (1 stick) butter, melted

Slice rolls horizontally 1/3 from top, reserving tops. Hollow out insides (reserve centers for bread crumbs) and set rolls aside.

Preheat oven to 300 degrees. Combine remaining ingredients in large bowl and mix well. Spoon into rolls. Replace tops on each. Wrap each roll tightly in foil. Bake until heated through, 20 minutes.