|Refrigerated biscuit dough||16 Ounce (Fresh, 2 Packages Of 8 Ounce Each)|
|Pimiento stuffed olives||20 , well drained|
Separate the dough for biscuits.
Flatten each round and shape around an olive, sealing edges.
Place in an 8- or 9-inch round layer-cake pan, forming a ring.
Brush tops of biscuits with melted butter, then sprinkle with parsley.
Bake at 425Â°F about 15 minutes, or until browned.