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Ingredients
US|METRIC
2 SERVINGS
- Crisco Original No-Stick Cooking Spray
- 3 Tbsp. Crisco Pure Vegetable Oil
- 1 cup fresh mushrooms (chopped)
- 1/4 cup celery (thinly-sliced)
- 1 clove garlic (minced)
- 14 oz. artichoke hearts (drained and chopped)
- 1/3 cup green onion (chopped)
- 1/2 tsp. marjoram leaves (dried)
- 1/4 tsp. dried oregano leaves
- 1/4 tsp. 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 tsp. salt
- 1/2 cup Crisco Pure Vegetable Oil
- 1/4 cup milk
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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.
NutritionView More
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1670Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1670Calories from Fat1060 |
% DAILY VALUE |
Total Fat118g182% |
Saturated Fat30g150% |
Trans Fat2g |
Cholesterol325mg108% |
Sodium1470mg61% |
Potassium1140mg33% |
Protein53g |
Calories from Fat1060 |
% DAILY VALUE |
Total Carbohydrate102g34% |
Dietary Fiber22g88% |
Sugars7g |
Vitamin A30% |
Vitamin C30% |
Calcium100% |
Iron50% |
* 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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