Preparation
1. Preheat oven to 400°F. Lightly coat thirty-six 1 3/4-inch muffin cups with nonstick cooking spray. Set aside.
2. Prepare piecrust mix according to package directions. On a lightly floured surface, roll dough to slightly less than 1/8 inch thick. Using a 2 1/2-inch fluted round biscuit or cookie cutter, cut dough into circles. Reroll scraps, cutting additional circles. Line each muffin cup with a pastry circle.
3. Pat broccoli dry with paper towels. Divide broccoli and cheese evenly among pastry-lined muffin cups. In a small bowl, combine milk, egg product, dill, and salt; spoon about 2 teaspoons of the milk mixture into each muffin cup.
4. Bake about 25 minutes or until puffed and set. Cool in pans on wire racks for 5 minutes. Loosen and remove from pans. Serve warm.
Nutritional Info (Per serving):
Calories: 123,
Saturated Fat: 3g, Sodium: 179mg, Dietary Fiber: 0g,
Total Fat: 7g,
Carbs: 9g, Cholesterol: 5mg,
Protein: 3g
Exchanges: Starch: 0.5, Lean Meat: 0.5, Fat: 1
Carb Choices: 0.5
