2 eggs
2 slices bread, cubed
1 beef bouillon dissolved in 1 tbsp. water
1/4 c. salsa
2 tbsp. instant minced onion
1 tsp. salt
1 1/2 tsp. oregano leaves
1 1/2 tsp. chili powder
1/2 tsp. cumin
2 1/2 c. shredded Longhorn cheese
2 cloves garlic, minced
1 1/2 lb. bulk sausage
1 lb. ground turkey
8 oz. whole green chilies
4 oz. can sliced ripe olives
3/4 tsp. cumin
3/4 c. salsa

Beat eggs to blend in large bowl. Add bread, bouillon, 1/4 cup salsa, onions, salt, oregano, chili powder and cumin. Stir in 1 cup cheese, sausage and ground turkey. Mix thoroughly.

Scoop meat onto a 12x20 inch piece of foil. Pat into a 10x18 inch rectangle. Cut meat, through foil, into 3 rectangles, 6x10 inches. Split the green chili and pat dry. Lay in center of rectangle. Top each with 1/2 cup cheese, 1/3 of the olives and 1/4 teaspoon cumin.

Starting from long side, roll each into a cylinder. Pinch seam and ends of meat together to seal in cheese. Pull of foil and place logs, slightly apart, on a greased 10x15 inch rimmed cookie sheet. Brush with 1/4 cup salsa. Bake in 350 degrees for 45 minutes or until meat feels firm when pressed.

Cover, chill at least 2 hours or up to 3 days. Or freeze up to 2 months.

To serve: Slice logs into thin rounds and serve on tortilla chips or bread rounds. Top with avocado slices or cherry tomatoes. Makes 3 logs, 1 1/3 pound each. About 36 pieces per log.