|Refrigerated biscuit dough||10 Ounce (1 Can)|
|Bacon slices||1⁄2 Pound|
|All purpose flour||2 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Shredded sharp cheddar cheese||2 Ounce (1/2 Cup)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Chopped red bell pepper||1⁄4 Cup (4 tbs)|
PREHEAT oven to 350°F.
Spray 13x9-inch baking dish with nonstick cooking spray.
SEPARATE biscuit dough and arrange side by side in rectangle on lightly floured surface without overlapping.
Roll into 14x10-inch rectangle.
Place in prepared dish; pat edges up sides of dish.
Bake 15 minutes. Remove from oven and set aside.
Meanwhile, PLACE bacon in single layer in large skillet; cook over medium heat until crisp.
Remove from skillet; drain on paper towels.
Crumble and set aside.
MELT margarine in medium saucepan over medium heat.
Stir in flour, salt and black pepper until smooth.
Gradually stir in milk; cook and stir until thickened.
Stir in cheese until melted.
Spread sauce evenly over baked crust.
Sprinkle bacon, green onions and bell pepper over sauce.
BAKE, uncovered, 20 minutes or until crust is golden brown.