Ingredients
2
tablespoons margarine or butter
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
1
can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)
1
(16-oz.) jar (1 3/4 cups) Old El Paso™ Thick ’n Chunky Salsa
12
oz. (3 cups) shredded Monterey Jack cheese
1/2
cup chopped green bell pepper
1/2
cup sliced green onions
1
(2 1/4-oz.) can sliced ripe olives, drained
1
cup Old El Paso™ Thick ’n Chunky Salsa, if desired
Preparation
Heat oven to 375°F. Melt margarine in oven in 13x9-inch (3-quart) glass 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 cups salsa. Spoon evenly into margarine-coated dish. Sprinkle with cheese, bell pepper, onions and olives.
Bake at 375°F. for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares; serve with additional 1 cup salsa.
