Artichoke Gruyere Tartlets
- 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
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.