Mexican Fiesta Biscuit Bake - cooking recipe

Ingredients

2 Tbsp. margarine
1 (17.3 oz.) can Pillsbury Grands refrigerated buttermilk biscuits
1 (10.8 oz.) can Pillsbury Grands refrigerated buttermilk biscuits
1 (16 oz.) jar (1 3/4 c.) medium thick chunky salsa
12 oz. (3 c.) shredded Monterey Jack cheese
1/2 c. chopped green bell pepper
1/2 c. sliced green onions
1 (2 1/4 oz.) can drained, sliced ripe olives

Preparation

In a 375\u00b0 oven, melt margarine in a 13 x 9-inch glass baking dish.
Tilt to evenly coat dish.
Separate dough into 13 biscuits and cut each one into 8 pieces.
Place biscuit pieces in large bowl and toss with salsa.
Spoon evenly into margarine coated dish.
Sprinkle with pepper, onions and ripe olives.
Cover with shredded cheese.