Preparation Time:15 minutes
Cook Time:12 minutes
Prepared frozen phyllo cups may be substituted for the refrigerated piecrusts. Bake according to package directions.

Artichoke Gruyére Tartlets

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.

Nutrition Facts
Serving Size 1 tartlet
Amount Per Serving
Calories 78Calories from Fat 44
% Daily Value*
Total Fat 5g7%
Saturated Fat 2g11%
Cholesterol 24mg8%
Sodium 108mg5%
Potassium 12mg 
Total Carbohydrate 6g2%
Dietary Fiber 0.03g0%
Sugars 0.46g 
Protein 2g 
Vitamin A 1%
Vitamin C 1%
Calcium 3%
Iron 1%
Omega3 0.02g
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.