Directions

• 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.
• 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.
• 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.