Herbed Goat Cheese And Ricotta Mini Pies

• 1 (14.1-oz.) pkg. refrigerated piecrusts
• 10 (3 1/2-in.) jar lids and rings (such as Ball or Mason)
• Cooking spray
• 3/4 cup ricotta cheese
• 1/2 cup creamy goat cheese (from 1 4-oz. pkg.)
• 2 large eggs
• 3 tablespoons heavy cream
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon lemon zest (from 1 lemon)
• 1/2 teaspoon table salt
• 1 garlic clove, grated
• 1/4 cup finely chopped fresh flat-leaf parsley, divided

1. Preheat oven to 375u0b0F. Roll out 1 piecrust on a work surface into a 14-inch round. Using a 4 1/2-inch round cutter, cut 5 rounds from dough. Repeat procedure with second piecrust. Place jar rings on a baking sheet; place 1 lid inside each with rubber seal facing down. Lightly coat with cooking spray. Place 1 dough round in each prepared lid, pressing into bottoms and up sides of lids; gently flute tops of dough.
2. Process ricotta, goat cheese, eggs, and cream in a blender until smooth, about 30 seconds. Add chives, thyme, zest, salt, garlic, and 3 tablespoons of the parsley; process just until combined, about 10 seconds. Divide cheese mixture evenly among prepared lids. Bake in preheated oven until filling sets, about 25 minutes.
3. Transfer pies to a wire rack, and cool 20 minutes. Remove pies from jar lids. Sprinkle evenly with remaining 1 tablespoon parsley. Serve warm or at room temperature.

lids, cooking spray, ricotta cheese, goat cheese, eggs, heavy cream, fresh chives, thyme, lemon zest, salt, garlic, parsley

Taken from www.myrecipes.com/recipe/herbed-goat-cheese-and-ricotta-mini-pies (may not work)