Ingredients
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
Preparation
Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
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.
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.
Meanwhile, in medium bowl, mix all remaining ingredients except artichokes. Stir in artichokes. Evenly spread mixture over partially baked crust.
Bake 12 to 15 minutes or until thoroughly heated and crust is golden brown.
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.
