Instructions: Preheat oven to 375 . Roll dough out to 12" x 10" rectangle. Cut 12, 3"
diameter circles from dough. Place dough circle over a tin hole and press into mini muffin pan using mini tart shaper or its equivalent. You will notice the edges are fluted. Repeat with remaining crust.

Whisk milk and eggs together. Add rest of ingredients. Fill each muffin cup with mixture. Bake 15 to 18 minutes or until mixture is puffed and crust is lightly brown. Dont overcook or it will become crumbly. Otherwise, it is not a messy appetizer.

*TIP: When filling, the cheese has a tendency to settle at the bottom. You should stir each time you fill a tin and make sure equal parts are distributed in each "cup".

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