Mexican Fiesta Biscuit Bake

INGREDIENTS

2 tablespoons margarine or butter
1 (16.3 ounce) can Pillsbury(R) Grands!(R) Refrigerated Buttermilk Biscuits
1 (10.2 ounce) can Pillsbury(R) Grands!(R) Refrigerated Buttermilk Biscuits
1 (16 ounce) jar Old El Paso(R) Thick 'n Chunky Salsa
3 cups shredded Monterey Jack cheese
1/2 cup chopped green bell pepper
1/2 cup sliced green onions
1 (2.25 ounce) can sliced ripe olives, drained
1 cup Old El Paso(R) Thick 'n Chunky Salsa (optional)
ADDED GROUND CHUCK TO MINE TO MAKE IT MEATY.
EASY AND MOUTH WATERING
LET ME KNOW IF YOU TRY THIS RECIPE..

COOKING DIRECTIONS

1. Heat oven to 375 degrees F. Melt margarine in oven in 13x9-inch
3-quart) glass baking dish or non-aluminum baking pan. Tilt to evenly coat dish.

2. 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.

3. Bake at 375 degrees 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