Mexican Fiesta Biscuit Bake - cooking recipe

Ingredients

2 Tbsp. margarine or butter
1 (17.3 oz.) can Pillsbury Grands refrigerated buttermilk biscuits
1 (10.8 oz.) can Pillsbury Grands refrigerated buttermilk biscuits
1/2 c. sliced green onions
1 (16 oz.) jar medium thick chunky salsa
12 oz. shredded Monterey Jack cheese
1/2 c. chopped bell pepper (green or red)
1 (2 1/4 oz.) can sliced ripe olives, drained
1 c. salsa (if desired)

Preparation

Heat oven to 375\u00b0.
Melt margarine in oven in 13 x 9-inch glass baking dish or nonaluminum baking pan.
Tilt to evenly coat pan.
Separate dough into 13 biscuits; cut each biscuit into eighths.
Place biscuit pieces in large bowl; toss with 1 3/4 cups salsa.
Spoon evenly into margarine coated pan.
Sprinkle with cheese, bell pepper, onions and ripe olives.
Bake at 375\u00b0 for 35 to 45 minutes or until edges are deep golden brown and center is set.
Let stand 15 minutes.
Cut into squares; serve with 1 cup salsa.
Makes about 10 servings.