| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | Breakfasts, Brunches | 15 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Recipe by: FRESH-BAKED BISCUITS Posted to recipelu-digest by GramWag@aol.com on Feb 8, 1998
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