Preheat oven to 350°F. Using a 2 1/2-inch cookie cutter, cut piecrusts into 36 circles, re-rolling scraps as needed. Lightly grease 36 (1 3/4-inch) mini muffin cups. Line muffin cups with dough circles; set aside.
Place artichoke hearts, cheese and pepperoni in a medium bowl; toss. Beat eggs and pepper in a 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. Remove from oven; cool slightly. Serve warm.
|Serving Size 1 tartlet|
|Amount Per Serving|
|Calories 78||Calories from Fat 44|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0.03g||0%|