1You need a mini-muffin pan (24 muffins) and a wooden dowel or other tool to form the raw dough into cups, and butter flavored Pam.
Spray each muffin well with a quick blast of non-stick spray. If your muffin tin is non-stick, get a paper towel and wipe some of the excess out of the pan. (Keep the paper towel to use for greasing the pan for the next batch)
2Preheat oven to 350 degrees.
Remove the dough from the can and cut the bread loaf in half. Each half will eventually make 12 bread cups.
Cut each half in half again, then cut each fourth into 3 equal pieces. Try to keep the dough amounts as even as possible.
3Form the dough into little balls, pinching the seams together on the bottom, and drop into each muffin well.
4Bake cups for 6 minutes. Remove from oven and with your dowel, dip into flour and firmly press the semi-cooked dough into shape to make nice beautiful bread cups. Bake again for 4 minutes, remove from oven and let cool. If any of the dough has started rising inside the cup, flour the dowel and press the cup back into shape.
5At this point the cups can be put into a large zip-lock bag and frozen until ready to use. I usually make 2 or 3 tubes of bread cups at a time. They don't last long and it's easier to make a bunch at one time. These are SO MUCH better than those store-bought expensive Filo cups!
6When ready to use, fill cups with your favorite filling: crawfish pie mixture, crabmeat casserole, corn bacon and cheese, etc. Keep in mind that these are a 2-bite appetizer so make sure that you make your filling thick enough that it won't spill out after the first bite. Bread crumbs are great for thickening up fillings.