Lightly grease large sheet pans; set aside. Place Bridgford roll pieces on lightly floured surface. Using floured hands, roll each roll piece into a rope, 8-10 inches long. Carefully tie each piece into a knot. Taper one end to form head and beak. Make 3 cuts in the other end to form the tail. Place on prepared pan 2-3 inches apart. In a medium size bowl, mix together butter, garlic, cheese and parsley. Lightly brush chicks with garlic butter mixture and let rise until double in size. Bake in a preheated 375° oven for 12-15 minutes or until golden brown. Remove from oven and brush again with garlic butter. Cut olives into small pieces for eyes. With a toothpick, make a small hole on each side of the head for eyes. Place a small piece of olive in each hole.