Mexican Fiesta Biscuit Bake
2 TBSP margarine or butter,melted
1 16 oz jar medium thick and chunky salsa
1/2 cup chopped red or green peppers
1/2 cup sliced green onions
1 (2 1/4-oz) sliced olives, drained
1 cup salsa, if desired
1 (17.3) can Pillsbury Grands Refrigerated Buttermilk Biscuits
12 oz (3 cups) Monterey Jack Cheese (with jalapenos optional)
Preheat oven to 375.
Spread melted margarine in a 9x13 inch baker.
Separate dough into 13 biscuits: snip each biscuit into eights using scissors.
Place biscuits into bowl add jar of salsa, toss.
Spoon into margarine coated pan.
Sprinkle with cheese, pepper, onions, and olives.
Bake at 375 for 35- 45 minutes.
Let stand 15 minutes.
Serve with salsa.