1 1/2 cups leftover biscuit dough
1 cup milk
1 tablespoon margarine
1 tablespoon white sugar
1 egg
1 tablespoon vanilla extract
1/2 cup chopped fresh parsley
1/4 cup chopped black olives
1/4 cup chopped fresh cilantro
1/3 cup chopped dried apricots
1/3 cup chopped fresh basil
1 (10 ounce) can condensed cream of mushroom soup
1 (8 ounce) can tomato soup
4 (10 ounce) cans corn muffin mix
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
Arrange biscuit dough in a single layer on a flat surface. Spread biscuit dough with the milk and margarine.
Drizzle margarine evenly over biscuit dough; brush with sugar. Roll out biscuit dough to 1/2 inch thickness. Cut dough into 1/2 inch strips. Place over biscuit dough at one end and fold up the side of the other. Slice and place oat strips over biscuit dough to form a corner. Place biscuit edges into bottom of 9x13 inch pan. Sprinkle with pecans.
Bake in preheated oven for 8 minutes on each side. Cool in pan on rack of pans. Reserve remaining biscuit dough for garnish. Garnish with remaining green bell pepper.