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Artichoke Gruyere Tartlets


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  • 1 pkg. refrigerated piecrusts
  • 1 (14oz) can artichoke hearts, drained and chopped
  • 3/4 c. shredded Gruyere cheese
  • 1/2 c. finely chopped pepperoni
  • 3 lg. eggs
  • 1/8 tsp. black pepper



Step 1

Preheat oven to 350. Using a 2 1/2" diameter cookie cutter, cut piecrusts into 36 circles, re-rolling scraps as necessary. Lightly grease 36 mini muffin cups. Line w/ dough circles; set aside.

Toss together hearts, cheese, and pepperoni in med. bowl. Beat eggs and pepper in another small bowl. Spoon 1 tsp. of artichoke mix and 2 tsp. of egg mix into each muffin cup. Do not overfill.

Bake 12-15 min. or till filling is set. Cool slightly. Remove from pan. Serve warm.

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