Easter Bunny Crescent Bites
These whimsical Easter Bunny Crescent Bites are a fun and savory appetizer filled with creamy spinach-artichoke dip and topped with bunny ears made from crescent roll dough. Perfect for springtime gatherings or Easter brunch!
Equipment
- Mini Muffin Tin
- Parchment paper
- Cookie Cutter
- Mixing Bowl
Ingredients
Crescent Dough
- 2 cans crescent roll dough
- 1 tbsp fresh herbs chopped parsley or chives
Spinach Artichoke Filling
- 1/3 cup canned artichoke hearts drained and chopped
- 1/3 cup frozen spinach thawed and squeezed dry
- 2 tbsp onion finely diced
- 4 oz cream cheese
- 1/2 cup sour cream
- 1/4 cup grated parmesan
- 1 tsp minced garlic
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Spray a mini muffin tin with nonstick spray and line a baking sheet with parchment paper.
- Unroll crescent roll dough and press seams to form two solid rectangles. Cut out 8 dough circles and place in muffin tin. Pierce bottoms with fork.
- From remaining dough, cut out 16 bunny ear shapes (about 1–1.5 inches tall) and place on parchment-lined baking sheet.
- Bake bunny ears for 3–5 minutes until golden. Bake crescent cups for 8–10 minutes. Use a wooden spoon to press centers down for filling.
- Mix spinach, artichoke, onion, cream cheese, sour cream, parmesan, garlic, and salt in a bowl to make the filling.
- Scoop 1 tbsp of filling into each crescent cup. Insert 2 bunny ears and top with chopped herbs.
Notes
You can prep dough circles and filling in advance, then bake before serving. Store-bought spinach-artichoke dip is a great shortcut too!