Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAppetizers - Bread - Mexican Biscuit Bake
Famous Authors (View All Authors)
Appetizers - Bread -  Mexican Biscuit Bake Post by :talbert2003 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2398

Click below to download : Appetizers - Bread - Mexican Biscuit Bake (Format : PDF)

Appetizers - Bread - Mexican Biscuit Bake

2 tablespoons margarine or butter
1 (17.3 oz) can Grand Buttermilk refrigerated biscuits
1 (10.8 oz) can Grand Buttermilk refrigerated biscuits
1 (16 ounce) jar (1 3/4 cup) medium thick and chunky salsa
12 ounce (3 cups) shredded Monterey Jack cheese
1/2 cup chopped green bell pepper
1/2 cup sliced green onion
1 (2 1/2 oz) can sliced ripe olives drained
1 cup salsa

Heat oven to 375 degrees.

Melt margarine in oven in 13 x 9 inch 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, onion and ripe olives.

Bake for 35 to 45 minutes or til edges are deep golden brown and center is set. Let stand 15 minutes.

Cut into squares - serve with 1 cup salsa. 12 to 15 servings.
If you like this book please share to your friends :
NEXT BOOKS

Appetizers - Bread -  Mexican Snack Squares Appetizers - Bread - Mexican Snack Squares

Appetizers - Bread -  Mexican Snack Squares
2 - 8 ounce cans Pillsbury Refrigerated Crescent Dinner Rolls 1 - 16 ounce can Refried beans 1 cup sour cream 2 tablespoons taco seasoning mix (from 1 1/4 ounce package) 6 ounces (1 1/2 cups) shredded cheddar cheese 1/2 cup sliced onions 1/2 cup chopped green bell pepper 1 cup seeded chopped tomatoes 1/2 cup sliced ripe olives Preheat oven to 375 degrees. Separate dough into 4 rectangles. Place crosswise on ungreased 15 x 10 x 1 inch baking pan; press over bottom and 1 inch up sides to form crust.Firmly press perforations to seal. Bake for 14 to 19
PREVIOUS BOOKS

Appetizers - Bread -  Meat And Cheese Bread Roll Appetizers - Bread - Meat And Cheese Bread Roll

Appetizers - Bread -  Meat And Cheese Bread Roll
1/2 pound salami 1/2 pound provolone cheese 1/2 pound turkey ham 1/2 pound pepperoni 1/2 pound mozzarella cheese 2 cloves garlic, minced 2 eggs 1 teaspoon parsley 2 tablespoons chopped onion 1 loaf frozen bread dough Thaw bread dough and let rise or homemade bread dough can be used after the first rising. Beat eggs in a small bowl. Roll our bread dough into a rectangle shape. Brush with eggs. Sprinkle with parsley, garlic cloves and onions. Layer salami, provolone, ham, pepperoni, provolone and mozzarella. Roll up like a jelly roll starting at small end. Place seam side down on a
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT