Cut a flap on the top of each roll and hollow out the inside, leaving about ½-inch of roll all around. Set aside. (If the flap comes off, it's totally OK. It just makes it a little easier to close them after they are filled.)
Begin melting the cubed Velveeta cheese over very low heat. When the Velveeta starts to melt, add in the tomato sauce, chopped garlic, and chopped olives.
Stir until the cheese is fully melted and the sauce is well blended. Remove from heat.
Add the chopped eggs to the melted cheese sauce and stir to incorporate.
Fill hollowed out rolls with egg mixture.
Replace the top on each roll, and wrap in aluminum foil. Rolls can be wrapped individually, or in small groups of 3-4 rolls. Either way works - it just depends on how you plan to serve them.
Bake at 350* for 20 minutes. Allow to cool for about 5 minutes before unwrapping.
We usually serve these in the foil wrapper, and allow whoever is eating the roll to unwrap it themselves.
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