Preheat oven to 350°F. Using a 2 1/2-inch diameter round cookie cutter, cut piecrusts into 36 circles, rerolling scraps as necessary. Lightly grease 36 (1 3/4-inch diameter) mini muffin cups. Line muffin cups with dough circles; set aside.
Toss together artichoke hearts, cheese, and pepperoni in a medium bowl. Beat eggs and pepper in another small bowl. Spoon 1 teaspoon of artichoke mixture and 2 teaspoons of egg mixture into each muffin cup. Do not overfill.
Bake 12 to 15 minutes or until filling is set. Cool slightly. Remove from pan. Serve warm.
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