Spanish Rolls

1/2 pound grated cheese
3 chopped hard-cooked eggs
1/2 cup catsup or tomato paste
1 large onion, grated
1 can (4 1/2 oz.) chopped ripe olives
2 tablespoons green pepper, minced
1/2 teaspoon chili powder
2 teaspoons soy sauce
1/2 can (10 oz.) Vegeburger or 1 1/4 cup gluten burger
1 doz. hard crust rolls

Mix all ingredients together, ex-cept rolls. Cover and refrigerate several hours or overnight to mel-low. Cut tops from rolls. Scoop out tender portion. Spoon fillings into rolls and replace tops. Loosely wrap each in foil and place in a shallow pan or on a cooky sheet. Bake at 250° F. 1 hour.