Artichoke Bacon Phyllo Squares
1-1/2 cups half-and-half
1/2 teaspoon dried basil leaves
1/2 teaspoon oregano
1/4 teaspoon black pepper
3 eggs, beaten
1/2 cup melted butter
10 to 12 sheet phyllo dough
1 (14-3/4-ounce) jar marinated artichoke hearts, drained
8 slices bacon, cooked crisp and crumbled
1 cup shredded Monterey Jack cheese
1 (4-ounce) jar 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 a neat rim. Scatter artichoke hearts, cooked bacon, Jack cheese, pimiento, and onion over dough. Pour in egg mixture.
Bake at 375 degrees 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 to 40 appetizer squares