1 Can refrigerated dough for large flaky biscuits (10.8 ounces)
3 Tbsp. black bean dip
1/3 Cup thick-and-chunky salsa
2 Tblsp. chopped canned green chilies
2 Medium green onions, chopped (2 tablespoons)
2 Tbsp. sliced ripe olives
3/4 Cup shredded Monterey Jack and Cheddar marble cheese (3 ounces)
1 Tbsp. chopped fresh cilantro
Heat oven to 350° F.
Unroll biscuit dough. Press or roll dough into 5-inch circles on ungreased cookie sheet.
Spread dough with bean dip.
Top with salsa, chilies, onions and olives.
Sprinkle with cheese and cilantro.
Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted.