CRISCO BAKED ARTICHOKE SQUARES

CRISCO BAKED ARTICHOKE SQUARES image

Yield 2 dozen

Number Of Ingredients 18

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Crisco No-Stick Cooking Spray
3 tablespoons Crisco Oil
1 cup chopped fresh mushrooms
1/4 cup thinly-sliced celery
1 clove garlic, minced
1 can (14-ounces) artichoke hearts, drained and chopped
1/3 cup chopped green onion
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon cayenne
1 cup shredded cheddar cheese (about 4 ounces)
1 cup shredded Monterey Jack cheese (about 4 ounces)
2 eggs, slightly beaten
PASTRY
1 1/2 cups Pillsbury BEST All-Purpose Flour
1/2 teaspoon salt
1/2 cup Crisco Oil
1/4 cup milk

Steps:

For filling heat oil in medium skillet. Add mushrooms, celery and garlic. Saute until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add cheddar cheese, Montery Jack cheese and eggs. Mix well. Set aside. For pastry combine flour and salt in medium mixing bowl. Blend oil and milk in small mixing bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up the sides of the prepared pan. Spread cheese mixture on crust; bake 30 mintues, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.