Cut hot dogs into fourths lengthwise, then slice into 1/4 inch cubes. Combine with olives, eggs, mustard, mayonnaise, chili sauce and cheese, mixing well.

 

Cut pita rounds in half. Open pocket and fill with approximately 1/3 cup filling. Wrap individually in foil and refrigerate. Place foil-wrapped sandwiches on grill and heat for 10 minutes. Uncover and continue heating until pita bread is crisp and filling is hot, 10-15 minutes more, depending on desired crispness. Serve in basket with wrapping still on with a pickle spear.