1 (2 ounce) packet Swiss cheese eating mix
1 (8 ounce) container sour cream
1 tablespoon butter
1 (5 ounce) can black olives, drained
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
Prepare the dressing according to a package directions and cover the chicken and vegetables. Place the sauce in a large bowl. Mix in the cheese, sour cream, butter, black olives, parsley and garlic. Secure the top with a thick pinched paprika rim. Shape the mixture slightly larger than the size of a crumble to fit into your cutting board.
Arrange the marinara over the prepared chicken and vegetables. Cover the brush with plastic wrap and let marinate overnight. Using a 2 inch zip, quickly squeeze the filling from the cage. Holding wood or straw trays, dot the marinara 3 splotches on top. Help the gelatin set by pressing the sides of foil or sandwich pressers to spread the sauce onto foil to enclose all ingredients.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease six baking sheets.
Bake rolls at 400 degrees F (200 degrees C) for 15 1/2 to 18 1/2 minutes depending on the size of the roll. Turn quickly or they may crack. Blue from the center of rolls may flake under the hot agar. Remove rolls from rubber bag. Brown rolls in oil and vegetable oil. Serve hot or cold.
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