Sherri's Mexi Biscuits Plus

• 1 (8 count) canlarge refrigerated buttermilk biscuits (like Pillsbury Grands)
• 1 (5 count) canlarge refrigerated buttermilk biscuits (like Pillsbury Grands)
• 1 (16 ounce) jar chunky salsa (like Pace)
• 12 cup green bell pepper, chopped
• 12 cup green onion, chopped
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 3 cups shredded monterey jack cheese

1. Preheat oven to 375F and spray 9x13" baking pan w/ Pam.
2. Separate biscuits and cut each biscuit into 8 pieces.
3. Toss with salsa in mixing bowl to coat.
4. Add bell pepper, onions, and olives; blend well.
5. Pour mixture into baking dish and top w/ shredded cheese.
6. Bake for 35-45 minutes or until edges are golden and center is set.
7. Let rest 15 minutes and then cut into squares.

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

Taken from www.food.com/recipe/sherris-mexi-biscuits-plus-326998 (may not work)