Recipe - Mexican Fiesta Biscuit Bake

2 tablespoon Butter or margarine
1 cn (17.5 oz) Pillsbury Grands
Refrigerated Buttermilk
biscuits
1 cn (10.8 oz) Pillsbury Grands
Refrigerated Buttermilk
Biscuits
16 ounce Medium thick and chunky
salsa
3 cup Monterey jack cheese;
shredded
One half cup Green bell pepper; chopped
One half cup Green onion; cut or sliced up
2 One fourth ounce Can cut or sliced up ripe olives;
drained
1 cup Salsa; if desired

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 1Three fourths cup salsa. Spoon evenly into margarinecoated dish.
Sprinkle with cheese, bell pepper, onions and olives. Bake for 3545
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: FRESHBAKED BISCUITS

Posted to recipeludigest by GramWag@aol.com on Feb 8, 1998