No-Stick Cooking Spray
3 Tablespoons Vegetable Oil
1 cup chopped fresh mushrooms
1/4 cup thinly-sliced celery
1 clove garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
1/3 cup chopped green onion
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon cayenne pepper
1 cup shredded cheddar cheese (about 4 ounces)
1 cup shredded Monterey Jack cheese (about 4 ounces)
2 large eggs, lightly beaten
For Pastry :
1 1/2 cups All Purpose Flour
1/2 teaspoon salt
1/2 cup Vegetable Oil
1/4 cup milk
1. Heat oven to 350ºF. Spray a 13x9-inch baking pan with no-stick cooking spray; set aside.
2. For filling: Heat all-vegetable 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 cheddar cheese, Monterey Jack cheese and eggs. Mix well. Set aside.
3. For pastry: Combine flour and salt in medium mixing bowl. Blend vegetable oil and milk in small mixing bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up the side of the prepared pan.
4. Spread cheese filling on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares.
Not a NESTLÉ®-tested recipe.