Preheat oven to 425 degrees F. Lightly coat 24 1-3/4-inch muffin cups with nonstick cooking spray; set aside. On a lightly floured surface, unroll both piecrusts from a 15-ounce package rolled refrigerated unbaked piecrust (2 crusts). Using a 2 3/4-inch round cutter, cut 24 circles of dough (discard scraps). Gently press circles into prepared muffin cups, pleating as necessary to fit. Do not prick pastry. Bake in preheated oven for 6 to 7 minutes or until pastry cups just begin to brown. Remove from oven to wire racks and reduce oven temperature to 325 degrees F. Continue with step 2 above.
35 calories; fat 2g; cholesterol 22mg; saturated fat 1g; carbohydrates 3g; protein 2g; vitamin a 48.6IU; vitamin c 4.1mg; sodium 71mg; calcium 30.3mg; iron 0.2mg.