Easter Bunny Crescent Bites
Cute little crescent cups stuffed with spinach-artichoke dip and finished with bunny-ear shapes cut from leftover dough—a playful Easter starter kids and adults can assemble together.
Ingredients
- 2 cans crescent roll dough
- 1 tablespoon fresh herbs, chopped (parsley or chives)
Steps
- Heat the oven to 350°F. Coat a mini-muffin tin with nonstick spray and line a baking sheet with parchment.
- Unroll both cans of crescent dough and pinch the seams closed so you have two rectangles.
- Cut 8 circles about 2 to 3 inches across. Nestle each circle into the mini-muffin cups and prick the bottoms with a fork.
- From the scrap dough, cut 8 pairs of bunny ears roughly 1 to 1.5 inches tall and arrange them on the parchment-lined sheet.
- Bake the muffin tin and sheet together. Ears are done in 3 to 5 minutes; the cups need 8 to 10 minutes until golden.
- Press the center of each baked cup with the back of a wooden spoon to create a well.
- Mix the spinach-artichoke dip, then spoon about 1 cup of dip into each bite.
- Gently stand a set of bunny ears in the filling, sprinkle with chopped herbs, and serve.
Spinach-Artichoke Dip
- 1/3 cup artichoke hearts, drained and chopped
- 1/3 cup frozen spinach, thawed, squeezed dry, and chopped
- 2 tablespoons onion, finely diced
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon minced garlic
- 1/2 teaspoon salt