2 tablespoons margarine or butter
1-2 cans of refrigerated biscuits (I usually use Pillsbury)
1 3/4 cups of chunky salsa
2-3 cups of shredded Monterey Jack cheese
1/2 cup chopped green bell peppers
1/2 cup sliced green onions
1 (2 1/4-oz.) can sliced ripe olives, drained
Directions
1-2 cans of refrigerated biscuits (I usually use Pillsbury)
1 3/4 cups of chunky salsa
2-3 cups of shredded Monterey Jack cheese
1/2 cup chopped green bell peppers
1/2 cup sliced green onions
1 (2 1/4-oz.) can sliced ripe olives, drained
Directions
1. Heat oven to 375°F
2. Melt butter in a 13x9 dish
3 Separate dough into individual biscuits
4. Cut biscuits into small pieces.
5. Place biscuit pieces in large bowl and toss with salsa.
6. Spread evenly into butter-coated dish.
7. Sprinkle with cheese, bell pepper, onions and olives.
8. Bake at 375°F. for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes.
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