Artichoke Bacon Phyllo Squares                 



Ingredients:
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

Method:
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 mixture.

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.