ounce(s) piecrust mix (for 2-crust pie)
ounce(s) broccoli, frozen chopped
cup(s) cheese, Swiss, shredded
cup(s) milk, fat-free
cup(s) refrigerated or frozen egg product, thawed, or 2 whole eggs, beaten
teaspoon dill, snipped or 1 teaspoon dried dill
1. Preheat oven to 400°F. Lightly coat thirty-six 1 3/4-inch muffin cups with nonstick cooking spray. Set aside. 2. Prepare piecrust mix according to package directions. On a lightly floured surface, roll dough to slightly less than 1/8 inch thick. Using a 2 1/2-inch fluted round biscuit or cookie cutter, cut dough into circles. Reroll scraps, cutting additional circles. Line each muffin cup with a pastry circle. 3. Pat broccoli dry with paper towels. Divide broccoli and cheese evenly among pastry-lined muffin cups. In a small bowl, combine milk, egg product, dill, and salt; spoon about 2 teaspoons of the milk mixture into each muffin cup. 4. Bake about 25 minutes or until puffed and set. Cool in pans on wire racks for 5 minutes. Loosen and remove from pans. Serve warm.