Baked Artichoke Squares

• 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

1. HEAT oven to 350u0b0F. 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. Saute 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.

spray, vegetable oil, mushrooms, celery, garlic, green onion, marjoram, oregano, cayenne pepper, cheddar cheese, shredded monterey jack cheese, eggs, flour, salt, vegetable oil, milk

Taken from www.yummly.com/recipe/Baked-Artichoke-Squares-2663263 (may not work)