Preheat oven to 400 degrees F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray.
Unfold phyllo dough; place one sheet of phyllo on a clean work surface. (As you work, keep the remaining phyllo dough covered with plastic wrap to prevent it from drying out.) Lightly coat phyllo with cooking spray. Top with another sheet of phyllo; coat with cooking spray. Repeat with two more sheets of phyllo, coating each with cooking spray. Cut the phyllo stack in half lengthwise. Cut each half-stack crosswise into thirds (six rectangles total). Press each rectangle into a prepared muffin cup. Repeat to make six more phyllo cups, using the remaining phyllo and coating each sheet with cooking spray.
Coat the insides of the phyllo cups with cooking spray. Place a cheese round in each phyllo cup. Sprinkle with Italian seasoning and pepper.
Bake about 8 minutes or until phyllo is golden brown. Cool in pan on a wire rack 10 minutes. Remove phyllo cups from muffin pan. Spoon Bruschetta Topper into phyllo cups. Serve warm.
In a medium bowl, combine 1/2 cup chopped pitted kalamata olives; 1/4 cup chopped tomato; 1 tablespoon snipped fresh basil; 1 tablespoon chopped bottled roasted red sweet pepper; 1 tablespoon chopped green onion; 1 tablespoon finely chopped carrot; 1 tablespoon finely chopped celery; 1 tablespoon olive oil; 1 teaspoon snipped fresh parsley; 1 teaspoon finely shredded lemon peel; 1 teaspoon balsamic vinegar; 2 cloves garlic, minced; 1/8 teaspoon salt; 1/8 teaspoon dried oregano, crushed; and 1/8 teaspoon ground black pepper. Makes about 3/4 cup.