1 (15 ounce) packagepillsbury refrigerated pie crusts
6 ounces shredded colby-monterey jack cheese
12 cup roasted red pepper, drained,chopped
12 cup mayonnaise
1 (4 1/2 ounce) canchopped green chilies
14 cup chopped fresh cilantro or 14 cup parsley
Heat oven to 375-Remove crust from pouch. Place crust on ungreased cookie sheet;press out fold lines. In medium bowl combine cheese,roasted bell peppers,mayo and chiles;mix well. Spread over crust to within 1 inch of edges. Fold crust edges over filling to form 1 inch border;flute. Bake at 375 for 25-35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm topped with salsa.