Prep Time 25 min
Cook Time 30 Min
Servings 2
Difficulty Moderate

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 3 tbsps. Crisco® Pure Vegetable Oil
  • 1 cup chopped fresh mushrooms
  • 1/4 cup thinly-sliced celery
  • 1 clove garlic
  • 1 (14 oz.) can artichoke hearts
  • 1/3 cup chopped green onion
  • 1/2 tsp. dried marjoram leaves
  • 1/4 tsp. dried oregano leaves
  • 1/4 tsp. cayenne pepper
  • 1 cup (4 oz.) shredded Cheddar cheese
  • 1 cup (4 oz.) shredded Monterey Jack cheese
  • 2 large eggs
  • CRUST
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 1/4 cup milk

Directions

  • Step 1

    HEAT oven to 350ºF. Spray a 13 x 9-inch baking pan with no-stick cooking spray.

  • Step 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.

  • Step 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.

  • Step 4

    SPREAD cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.

Serving size
(1 square, 1/24 of recipe)

  • Calories 120
  • Calories from Fat70g
  • Total Fat 9g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 25mg
  • Sodium 120mg
  • Potassium 0mg
  • Total Carbohydrates 7g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet