Egg and Cheese Rolls are inexpensive, easy, kid-friendly, and surprisingly tasty. They are also one of the weirdest meals that your whole family will love.Adapted from a recipe by Lucky & Brenda.
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°F (176°C) for 20 minutes. Remove from oven and allow to cool for at least 5 minutes before unwrapping.
Notes
We usually serve these in the foil wrapper, and allow whoever is eating the roll to unwrap it themselves. Store any uneaten rolls in a sealed container in the fridge. Rolls will stay good for 3-4 days.Reheating Leftovers: Individual rolls can be reheated in the microwave by wrapping in a paper towel and zapping for 30-60 seconds. (Just don't overdo it, or the roll may get too chewy.) To reheat a large number of rolls, rewrap in parchment and foil and place in a 325°F (163°C) oven for 10-12 minutes.