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Artichoke and Roasted Pepper Soufflé Squares
Recipe courtesy of Joshua Grindle Inn
| Yield : Serves 16-20 |
Ingredients
- 2 cans (13oz) chopped artichoke hearts
- 1 can (4oz) chopped black olives
- 1 cup chopped roasted bell peppers (yellow & red)
- 2 cup cheddar cheese, grated
- 2 cup jack cheese, grated
- 12 eggs, beaten
- 1 cup Bisquick
- 1/2 cup butter, melted
- 2 cup cottage cheese
- 1 tsp baking powder
- salt & pepper to taste
Preparation
Preheat oven the 400 degrees.
Mix together top five ingredients in a large bowl and set aside. Combine next six ingredients in a Cuisinart and blend until smooth. Combine the two and pour into a greased 10x15 baking dish.
Bake for 30 minutes or until golden brown. Let stand five minutes before cutting. Cut into squares and serve hot.
Serves 16-20.
Mix together top five ingredients in a large bowl and set aside. Combine next six ingredients in a Cuisinart and blend until smooth. Combine the two and pour into a greased 10x15 baking dish.
Bake for 30 minutes or until golden brown. Let stand five minutes before cutting. Cut into squares and serve hot.
Serves 16-20.
