1-2 pkgs. hard rolls (sour dough), cut top off (save), scoop most of white
portion of bread (save)
1 1/2 lbs. grated cheese (Cheddar, Monterey Jack, whatever leftover you may
have, Cheddar base)
1 can of sm. tomatoes
1/4 c. oil
4 oz. stuffed green olives, chopped
1 (4 oz.) can sm. peeled green chili peppers
1 lb. cooked linquica, chopped and drained

Cut tops off of rolls - you can use large rolls for hungry appetites. Scoop out white bread portion (feed to ducks!). Combine cooked linquica to the other ingredients. Stuff rolls; place top back on. Wrap in foil and freeze. Cook, frozen, wrapped in foil. Small rolls (you will want more than 1). Bake at 350 degrees for 20-35 minutes. Large rolls, 45 minutes to 1 hour. These are worth the wait in the conventional oven. When done, unwrap and eat cautiously as cheese will be hot from oven. Enjoy! We love them!