Salsa Bread Recipe
Ingredients
2 (8 count) cans Grand Corn Biscuits
1 (4 ounce) jar sliced black olives, drained
1 (6 ounce) jar marinated artichoke hearts, drained, diced
1 cup salsa
1/2 cup melted butter
8 ounces Mexican cheese blend, shredded
Directions
Cut each biscuit into 8 pieces.
Combine the biscuit pieces, olives and artichoke hearts in a large bowl.
Stir in the salsa and melted butter.
Stir in the cheese.
Spoon into an ungreased 9x13 inch baking dish.
Bake at 350 degrees for 30 minutes or until hot and lightly browned.
Combine the biscuit pieces, olives and artichoke hearts in a large bowl.
Stir in the salsa and melted butter.
Stir in the cheese.
Spoon into an ungreased 9x13 inch baking dish.
Bake at 350 degrees for 30 minutes or until hot and lightly browned.
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