Mexican fiesta biscuit bake
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 1 | can | (17.5 oz) Pillsbury Grands Refrigerated Buttermilk biscuits |
| 1 | can | (10.8 oz) Pillsbury Grands Refrigerated Buttermilk Biscuits |
| 16 | ounces | Medium thick and chunky salsa |
| 3 | cups | Monterey jack cheese; shredded |
| ½ | cup | Green bell pepper; chopped |
| ½ | cup | Green onion; sliced |
| 2¼ | ounce | Can sliced ripe olives; drained |
| 1 | cup | Salsa; if desired |
Directions
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 1-¾ 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@... on Feb 8, 1998