2 tb Butter or margarine
1 cn (17.5 oz) Pillsbury Grands
-Refrigerated Buttermilk
-biscuits
1 cn (10.8 oz) Pillsbury Grands
-Refrigerated Buttermilk
-Biscuits
16 oz Medium thick and chunky
-salsa
3 c Monterey jack cheese;
-shredded
1/2 c Green bell pepper; chopped
1/2 c Green onion; sliced
2 1/4 oz Can sliced ripe olives;
-drained
1 c Salsa; if desired
Heat oven to 375 degrees. Melt margarine in oven in 13x9" baking dish or
non- aluminum baking pan. Tilt to evenly coat dish. Separate dough into 13
biscuits. Cut each biscuit into eighths. Place biscuit pieces in large
bowl; toss with 1-3/4 cup salsa. Spoon evenly into margarine-coated dish.
Sprinkle with cheese, bell pepper, onions and olives. Bake for 35-45
minutes or until edges are deep golden brown and center is set. Cool 15
minutes; cut into squares. Serve with 1 cup salsa.
Yields
15 Servings
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