| 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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