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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Ingredients:
2 15-ounce package(s) refrigerated pie pastry |
3 eggs, lightly beaten |
1/2 cup(s) heavy whipping cream |
1/2 teaspoon(s) salt |
12 pitted ripe olives |
2 6 1/2-ounce jar(s) marinated artichoke hearts, drained and chopped |
1 cup(s) (4 ounces) shredded swiss cheese |
coarsely ground pepper |
Directions:
1. • Roll each pastry sheet into a 10-in. x 8-in. rectangle. Using a 2-1/2-in. round cookie cutter, cut out 12 circles from each rectangle. Press pastry rounds onto the bottom and up the sides of ungreased miniature muffin cups; set aside.
2. • In a small bowl, whisk the eggs, cream and salt. Cut each olive into four slices. Place 1 heaping teaspoonful of artichokes in each prepared cup; top with an olive slice and 1 teaspoon of cheese. Pour egg mixture into cups to within 1/4 in. of the top.
3. • Sprinkle with pepper. Bake at 375° for 22-26 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 4 dozen.
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