Italian Chicken & Olive Tartlets1 package refrigerated piecrust (from 15-ounce package) 2 cups diced, cooked chicken 1/2 cup sliced, pitted black olives 3/4 cup finely shredded mozzarella cheese
Preheat oven to 400°F. Place piecrust on a lightly floured surface. Cut into 2 1/2-inch rounds using the top of a drinking glass as a cutter. Place dough rounds in 24 miniature muffin cups; press slightlyCombine chicken, olives and marinara sauce in a medium bowl; mix well. Divide chicken mixture evenly among dough-lined cups. Sprinkle each with mozzarella. Bake tartlets until cheese melts and crusts are golden, 12-15 minutes. Serve tartlets warm. Makes 12 servings Helpful Tips It is not necessary to grease the miniature muffin cups before baking because the piecrust contains a high percentage of fat. Mix 'n' Match For a fast entree, prepare the chicken-olive mixture and spread it on top of a prebaked pizza shell or focaccia. Sprinkle with mozzarella and bake at 350°F until cheese melts, 10-12 minutes.
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