|Piecrust mix stick||1|
|Milk||1⁄2 Cup (8 tbs)|
|Sliced pepperoni||2 Ounce|
|American cheese||1 Ounce, cut into cubes to make 1/4 cup|
|Onion||1⁄4 Small, cut into pieces|
Prepare piecrust mix according to package directions; roll pastry out thinly.
With 2 1/2-inch cutter, cut pastry into 24 circles.
Fit circles inside ungreased 1 3/4-inch muffin pans; press dough against bottom and sides of pan.
Prick pastry with fork.
Bake at 450° till golden brown, about 8 to 10 minutes.
Meanwhile put milk, eggs, sliced pepperoni, cheese cubes, onion, and salt in blender container.
Adjust lid; blend ingredients till pepperoni is finely chopped.
Remove baked tarts from oven; reduce oven temperature to 350°.
Spoon pepperoni filling into tarts.
Bake at 350° till knife inserted into filling comes out clean, about 10 to 12 minutes.
Cool slightly; carefully remove tarts from pan.