Wednesday, January 18, 2012

Creamy Artichoke Appetizers

Creamy Artichoke Appetizers
3
cups Original Bisquick® mix
1 1/2
cups shredded mozzarella cheese (6 oz)
2/3
cup water
2
tablespoons vegetable oil
1 1/2
cups mayonnaise
1 1/2
cups grated Parmesan cheese
1
jar (7 oz) roasted red bell peppers, drained, diced
1
tablespoon Dijon mustard
1
tablespoon Worcestershire sauce
2
teaspoons garlic powder
2
cans (14 oz each) Progresso® artichoke hearts, drained, chopped
 
  • 1 Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
  • 2 In large bowl, stir Bisquick mix and mozzarella cheese until thoroughly combined. Stir in water and oil until dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
  • 3 Using hands dipped in additional Bisquick mix, press dough in bottom and up sides of pan. Bake 9 to 11 minutes or until crust is puffed and top edges are just starting to brown.
  • 4 Meanwhile, in medium bowl, mix all remaining ingredients except artichokes. Stir in artichokes. Evenly spread mixture over partially baked crust.
  • 5 Bake 12 to 15 minutes or until thoroughly heated and crust is golden brown.
  • 6 Set oven control to broil. Broil with top of pan 6 inches from heat 2 to 3 minutes or until filling is golden brown. Cool 10 minutes. Cut into 8 rows by 6 rows.

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