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Ingredients
US|METRIC
- Crisco Original No-Stick Cooking Spray
- 3 tablespoons Crisco Pure Vegetable Oil
- 1 cup fresh mushrooms (chopped)
- 1/4 cup celery (thinly-sliced)
- 1 clove garlic (minced)
- 14 ounces artichoke hearts (drained and chopped)
- 1/3 cup green onion (chopped)
- 1/2 teaspoon marjoram leaves (dried)
- 1/4 teaspoon dried oregano leaves
- 1/4 teaspoon cayenne pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 large eggs (lightly beaten)
- 1 1/2 cups Pillsbury BEST All Purpose Flour
- 1/2 teaspoon salt
- 1/2 cup Crisco Pure Vegetable Oil
- 1/4 cup milk
Directions
- HEAT oven to 350ºF. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
- HEAT 3 tablespoons oil in medium skillet. Add mushrooms, celery and garlic. Sauté until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add cheeses and eggs. Mix well. Set aside.
- COMBINE flour and salt in medium bowl. Blend 1/2 cup oil and milk in small bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up sides of prepared pan.
- SPREAD cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.
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NutritionView More
120Calories
Sodium5% DV120mg
Fat14% DV9g
Protein6% DV3g
Carbs2% DV7g
Fiber0% DV0g
| Calories120Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2g10% |
| Trans Fat0g |
| Cholesterol25mg8% |
| Sodium120mg5% |
| Potassium |
| Protein3g6% |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber0g0% |
| Sugars0g0% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.