Mexican Fiesta Biscuit Bake

By pattiaroberts

Ingredients

• 2 tablespoons margarine or butter, melted
• 1 (17.3oz.) can Pillsbury Grands Refrigerated Buttermilk Biscuits
• 1 (10.8oz.) can Pillsbury Grands Refrigerated Buttermilk Biscuits
• 1 (16oz.) jar (1 and 3/4 cups) medium thick and chunky salsa
• 12 oz. (3 cups) shredded Monterey Jack cheese
• 1/2 cup chopped green bell pepper
• 1/2 cup sliced green onions
• 1 (2 and 1/3 oz.) can sliced ripe olives, drained
• 1 cup salsa, if desired

Preparation

Step 1

Heat oven to 375 degrees. Spread melted margarine in 9x13 pan. Separate dough into 13 biscuits; snip each biscuit into eights. Place biscuit pieces in a large bowl and toss with 1 and 3/4 cups salsa. Spoon evenly into margarine-coated pan. Sprinkle with cheese, bell pepper, onions and rip olives.
Bake at 375 for 35 to 40 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares with a bread knife. Serve with 1 cup salsa.