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.