Servings: 24

1 stick piecrust mix 1 stick piecrust mix
½ c. milk ½ c. milk
2 eggs 2 eggs
2 oz. sliced pepperoni 2 oz. sliced pepperoni
1 oz. American cheese (cubed) 1 oz. American cheese (cubed)
¼ small onion (finely chopped) ¼ small onion (finely chopped)
¼ tsp. salt ¼ tsp. salt

Preheat oven to 450° F.
Prepare crust according to package directions.
Roll pastry out thinly; then cut out 24 circles with 2½-in. pastry cutter.
Fit pastries into ungreased 1¾-in. muffin cup, pressing dough against bottom & sides.Prick bottom of each pastry with fork; then bake till golden brown (8 to 10 mins.).
In the meantime, put remaining ingredients into blender container & blend till pepperoni is finely chopped.
When you remove tart shells from oven, reduce heat to 350° F.
Spoon pepperoni mixture into tart shells, return to oven, & bake till knife inserted into filling comes out clean (10 to 12 mins.).
Cool slightly, remove tarts from tins, & serve while warm.

SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)  SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)