1/2
cup sliced pimiento-stuffed green olives, drained
1/3
cup chopped drained pimientos
1/4
cup sour cream
4
medium green onions, finely chopped ( 1/4 cup)
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Steps
1
Heat oven to 400°. Cut pie crusts into circles with 2 1/2- to 3-inch round cookie cutter or pastry wheel. Place 1 pastry circle in each of 36 small muffin cups, 1 3/4x1 inch, pressing slightly.
2
Mix remaining ingredients except onions. Spoon about 1 tablespoon filling into each cup.
3
Bake 12 to 16 minutes or until pastry edges are golden brown. Sprinkle with onions.
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Use 2 cups chopped cooked rotisserie chicken from the deli instead of the frozen chicken.
The filling can be made up to 2 days ahead of time; cover and refrigerate.
For a festive touch, cut leftover pastry with a miniature star- or snowflake-shaped cutter and place cutouts on top of filling in cups before baking.
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Nutrition Facts
Serving Size:1 Appetizer
Calories
95
Calories from Fat
55
Total Fat
6g
Saturated Fat
2g
Cholesterol
10mg
Sodium
150mg
Total Carbohydrate
6g
Dietary Fiber
0g
Protein
4g
% Daily Value*:
Iron
2%
2%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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