Easter Bunny Crescent Bites
Adorable crescent roll cups filled with spinach-artichoke dip and topped with bunny ears made from extra dough—a fun Easter appetizer the whole family can help make.
Ingredients
- 2 cans crescent roll dough
- 1 tablespoon fresh herbs, chopped (parsley or chives)
Steps
- Preheat oven to 350°F. Spray a mini-muffin tin with nonstick cooking spray. Line a baking sheet with parchment paper.
- Unroll both cans of crescent roll dough and pinch seams together to form two rectangles.
- Cut out 2 to 3-inch circles (8 total). Gently press each circle into the mini-muffin pan and pierce the bottom with a fork.
- Use leftover dough to carve out 8 sets of bunny ears (about 1 to 1.5 inches tall). Place ears on the parchment-lined baking sheet.
- Bake both the muffin tin and baking sheet. Ears finish in 3 to 5 minutes; crescent cups bake 8 to 10 minutes until golden brown.
- Use the back of a wooden spoon to press down the center of each baked crescent bite to form a well.
- Stir together spinach-artichoke dip ingredients. Scoop about 1 cup of dip into each bite.
- Carefully press a pair of bunny ears into the filling. Garnish 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