Artichoke Bacon Phyllo Squares
1 1/2 cups half-and-half
1/2 tsp dried basil leaves
1/2 tsp oregano
1/4 tsp black pepper
3 eggs, beaten
1/2 cup melted butter or margarine
10 to 12 sheets phyllo dough
1 jar (14 3/4 oz.) marinated artichoke hearts, drained
8 slices bacon, cooked crisp and crumbled
1 cup shredded Jack cheese
1 jar (4 oz.) pimiento strips, drained
1/2 cup sliced green onion
Scald half-and-half. Add basil, oregano, and pepper. Stir in eggs. Set aside.
Butter bottom of a 15 x 10-inch jelly-roll pan. Working quickly, line pan with
sheets of phyllo dough, brushing each layer with some butter. Fold sides
extending over pan back in toward pan, forming neat rim. Scatter artichoke
hearts, cooked bacon, Jack cheese, pimiento, and onion over dough. Pour in egg
Bake at 375°F for 30 minutes or until set in center. Cool. (YOU CAN REFRIGERATE
AT THIS POINT.) When at room temperature, cut into squares, about 2-inches
across and Serve.
Makes 35-40 appetizer squares.