Artichoke Gruyére Appetizers

Ingredients:
1 15-oz. pkg. refrigerated piecrusts
1 14-oz. can artichoke hearts, drained and chopped
3/4 cup shredded Gruyére cheese
1/2 cup finely chopped pepperoni
3 large eggs
1/8 tsp pepper

Directions:
Preheat oven to 350 degrees 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.