Ingredients
| 1 | 15-oz.
pkg. refrigerated piecrusts | | 1 | 14-oz.
can artichoke hearts, drained and chopped | | 3/4 | cup
shredded Gruyère cheese | | 1/2 | cup
finely chopped pepperoni | | 3 | large eggs | | 1/8 | tsp.
ground black pepper |
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Directions
 | Preheat oven to 350°F. Using a 2 1/2-inch diameter round cookie cutter, cut piecrusts into 36 circles, rerolling scraps as necessary. Lightly grease 36 (1 3/4-inch diameter) mini muffin cups. Line muffin cups with dough circles; set aside. |  | Toss together artichoke hearts, cheese, and pepperoni in a medium bowl. Beat eggs and pepper in another small bowl. Spoon 1 teaspoon of artichoke mixture and 2 teaspoons of egg mixture into each muffin cup. Do not overfill. |  | Bake 12 to 15 minutes or until filling is set. Cool slightly. Remove from pan. Serve warm. |
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