- 10 minutes
- 20 Minutes
- Preheat oven to 350°. Remove refrigerated pie dough from the refrigerator and set aside about 10 minutes before using.
- Cut the tomatoes crosswise into 1/4-inch slices and discard the ends. Set aside.
- Mix the mozzarella cheese, cheddar cheese and mayonnaise in a bowl until well-combined. Season with salt and pepper and stir. Set aside.
Roll out pie crust dough slightly with a rolling pin to ensure you can get 6 rounds out of each crust. Using a round cookie cutter, biscuit cutter or even a drinking glass, cut 12 rounds of dough.
- Spray a muffin tin with cooking spray and press each round of dough into a muffin cup. Brush beaten egg yolk on the bottom and sides of each dough cup and bake for 3 to 4 minutes.
Place tomato slices in the bottom of each dough cup. Dividing equally, sprinkle with green onions, basil and salt and pepper, to taste. Top each with an equal amount of cheese mixture and press to cover the filling.
Bake for about 20 minutes, until the dough cups start to turn brown and the cheese is bubbling and golden brown. Serve warm.