Lightly grease an 11x7x1-1/2-inch baking pan; set aside. In a small bowl combine tapenade and the 1/4 cup cheese.
On a lightly floured surface, pat each thawed roll into a 3-inch circle. Place a rounded teaspoon of the tapenade mixture onto the center of each dough circle. Bring up edge of each roll and pinch to seal and enclose filling. Place filled rolls, seam sides down, in prepared pan. Cover and let rise in warm place until nearly double in size (about 30 minutes). Meanwhile, preheat oven to 350 degree F.
Brush tops of rolls with melted butter. Sprinkle with the 2 tablespoons cheese.
Bake in preheated oven for 15 to 20 minutes or until rolls are golden and sound hollow when lightly tapped. Remove rolls from pan. Cool on wire rack. Serve slightly warm or at room temperature. Makes 12 rolls.