Heat oven to 375. Spray muffin tin. Separate dough into 10 biscuits. Place biscuit in each muffin cup, pressing dough to cover bottom and sides.
In medium bowl, combine soup olives and onions. Mix well. Spoon about 1/4 cup of chili mixture into each cup. Sprinkle with cheese.
Bake at 375 for 18-22 minutes or until crust is deep golden brown. Cool 3-5 minutes before serving.
Source: Pillsbury Fast & Healthy Magazine September/October 1993