Roll the dough thin (about 1/8 inch thick) on lightly floured surface. Using a 2 1/2 inch round cutter ( I use a glass) cut 24 circles from the dough.

Press dough into the bottom and up the sides of miniature muffin cups coated lightly with oil or use a non stick mini muffin pan (I haven't had problems with it sticking in mine); set aside.

In a small bowl, combine the remaining ingredients. Spoon about 1 tablespoon of mixture into each prepared crust.

Bake in the lower third of a preheated 400° oven for 14-18 minutes or until filling is set. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

To Freeze- allow to cool completely and place in large freezer bag and place in freezer. When ready to use remove from freezer and place on baking sheet. Reheat in 350 degree oven (or whatever temp you are cooking other things at) until heated through.