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Baked Artichoke Squares

CRISCO
17Ingredients
55Minutes
120Calories
Read Directions

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
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    Directions

    1. HEAT oven to 350ºF. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
    2. 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.
    3. 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.
    4. 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 A2%
    Vitamin C2%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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