Mexican Fiesta Biscuit Bread

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

1. Preheat oven to 375u0b0.
2. Melt margarine in oven in a 13 x 9-inch glass or non-aluminum baking pan.
3. Separate biscuit dough.
4. Cut each biscuit into eighths.
5. Place biscuit pieces in large bowl. Toss with salsa.
6. Spoon evenly into baking dish.
7. Sprinkle with cheese, bell pepper, onions and olives.
8. Bake 35 to 45 minutes or until golden brown.
9. Let stand 15 minutes.
10. Cut into squares; serve with remaining 1 cup salsa.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739126 (may not work)