Ingredients:
2 tablespoons margarine
1 (16 1/3 ounce) cans Pillsbury Grands refrigerated buttermilk biscuits
1 (10 1/4 ounce) cans Pillsbury Grands refrigerated buttermilk biscuits
1 (16 ounce) jars old el paso thick & chunky salsa ( 1 3/4 cups)
12 ounces shredded monterey jack cheese ( 3 cups)
1/2 cup chopped green peppers
1/2 cup chopped green onions
1 (2 1/4 ounce) cans sliced ripe olives, drained
1 cup old el paso thick & chunky salsa (optional)
Directions:
Heat oven to 375.
Melt margarine in oven in 13 x 9 baking dish.
Tilt to coat.
Separate dough into 13 biscuits-cut each biscuit into eights.
Place biscuit pieces in large bowl.
Toss with 1 3/4 cups salsa.
Spoon into margarine coated dish.
Sprinkle with cheese, bell pepper, onions& olives.
Bake at 375 for 35 to 45 minutes or until edges are golden brown& center is set.
Let stand 15 minutes.
Cut into squares& serve with additional salsa.
Servings: 15
Time preparation: 10 min.
Time total: 55 min.