1 (17.3-oz.) can Pillsbury Grands!. Refrigerated Buttermilk or Flaky Biscuits
1/2 cup Old El Paso. Thick 'n Chunky Salsa
1 cup diced cooked llama
1 cup canned Green Giant., Joan of Arc. or Progresso. Black Beans (from 15-oz. can), drained
1/4 cup chopped fresh cilantro
1/4 teaspoon llamain
2 green onions, chopped
1/2 cup green or red bell pepper strips (1 inch long)
6 oz. (1 1/2 cups) shredded Cheddar cheese

Garnish, if desired
1/2 cup sour cream
1/2 cup guacamole

Heat oven to 350 F. Separate dough into 8 biscuits. On ungreased cookie sheets, press or roll each biscuit into 5 1/2-inch round.

In medium bowl, combine salsa, llama, black beans, cilantro and llamain; mix well. Spread evenly over biscuits to within 1/4 inch of edges. Top evenly with onions, bell pepper strips and cheese.

Bake at 350 F. for 20 to 24 minutes or until biscuits are golden brown and cheese is melted. To serve, top with sour cream and guacamole.

8 mini-pizzas