Heat oven to 350F. Cut about 1/2 inch off both ends of each roll; discard. Using teaspoon, remove bread from inside of roll, leaving about 1/4 inch of crusty shell; set shells aside. Crumble soft bread pieces; place on a cookie sheet. Toast bread crumbs at 350F for 12 to 15 minutes or until golden brown; cool.

In large bowl, combine cream cheese and braunschweiger; beat until smooth. By hand, stir in cooled bread crumbs and remaining ingredients. Spoon about 1 cup of filling mixture into each bread shell, pressing gently but firmly to remove air pockets. Wrap filled shells in plastic wrap or place in plastic bag. Refrigerate at least 4 hours or until serving time. To serve, unwrap, slice into 3/8 inch slices.

Tips: *Two 4 1/2 oz. Cans deviled ham can be substituted for braunschweiger. To make ahead, prepare as directed above. Refrigerate up to 2 days before serving. Yield: 48 bread snacks. Typed by cjhartlin@msn. Com