Need a super-easy holiday-party hors d'oeuvre? These tasty little cream cheese and cherry pepper tartlets come together in a snap, thanks to premade pie dough, which is pressed into a mini muffin tin to make the tart shells--then all you have to do is fill the cups with cream cheese and chopped cherry peppers. Chopped herbs add a nice hit of color, but these are just as tasty as-is. Consider making a double batch--these bites are sure to go quickly.

Source:, November 2019


Read the full recipe after the video.

Recipe Summary test

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Lightly coat a mini muffin tin with cooking spray.

  • Unroll pie crust onto a clean surface. Roll the dough into a circle about 12 inches in diameter. Cut 24 2-inch circles out of the dough with a biscuit cutter, rerolling the scraps if needed. Place the dough circles in the prepared muffin cups, gently pressing the dough into the bottom and sides. Prick the dough with a fork. Bake until lightly browned, 5 to 6 minutes.

  • Add 1/2 teaspoon cream cheese to each cup, then top each with a scant 1/2 teaspoon chopped cherry peppers. Bake until hot, 3 to 5 minutes more. Let cool for 10 minutes. Sprinkle with herbs, if desired, and serve warm.


Tips: Look for prerolled pie dough (usually a package of 2 crusts) in the refrigerated case at the grocery store. If you have time and enjoy making pastry, you can make your own crust.

Look for red and/or green mild (or sweet) cherry peppers in jars near the pickles and olives or at the "olive bar" in well-stocked supermarkets and specialty-food stores.

Equipment: Mini muffin tin (24 cups); 2-inch biscuit cutter

Nutrition Facts

1 bite
46 calories; protein 0.5g; carbohydrates 4.5g; dietary fiber 0.2g; sugars 0.5g; fat 3g; saturated fat 1.3g; cholesterol 2.4mg; vitamin a iu 26.9IU; folate 3.3mcg; calcium 3.2mg; iron 0.1mg; magnesium 0.9mg; potassium 9.2mg; sodium 68.2mg.

1/2 starch