Mexican Fiesta Biscuit Bake

• 2 Tbsp. margarine or butter, melted
• 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 and 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 sliced ripe olives, drained
• 1 c. salsa (if desired)

1. Heat oven to 375u0b0.
2. Spread melted margarine in 9 x 13-inch pan.
3. Separate dough into 13 biscuits.
4. Snip each biscuit into eighths, using kitchen cutters.
5. Place biscuit pieces in bowl. Toss with 1 3/4 cups of salsa.
6. Spoon evenly into baking pan. Sprinkle with cheese, bell pepper, onions and olives.
7. Bake at 375u0b0 for 35 to 45 minutes or until edges are deep golden brown and center is set.
8. Let stand 15 minutes.
9. Cut into squares with serrated bread knife.
10. Serve with cup of salsa.
11. Makes 12 to 15 servings.

margarine, buttermilk, buttermilk, chunky salsa, shredded monterey jack cheese, green bell pepper, green onions, olives, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=807354 (may not work)