Easter Bunny Crescent Bites
Flaky crescent cups filled with creamy spinach artichoke dip and topped with cute bunny ear pastry, perfect for Easter brunch.
Ingredients
Ingredients
- 2 cans refrigerated crescent roll dough 8 ounces each
- 4 ounces cream cheese softened
- 1/2 cup sour cream
- 1/3 cup artichoke hearts drained and finely chopped
- 1/3 cup frozen spinach thawed, squeezed dry, and chopped
- 2 tablespoons onion finely diced
- 1/4 cup grated parmesan cheese
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1 tablespoon fresh herbs chopped (such as parsley and chives)
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F and spray a mini muffin tin with nonstick cooking spray.
- Unroll both cans of crescent roll dough on a lightly floured surface and pinch all seams together to form 2 solid rectangles.
- Use a 2 to 3 inch round cutter or the rim of a glass to cut out 8 dough circles from the rectangles.
- Press each dough circle into a mini muffin cup, gently pressing the dough up the sides to form shallow cups, and pierce the bottoms with a fork.
- In a medium bowl, combine the cream cheese, sour cream, artichoke hearts, spinach, onion, parmesan cheese, minced garlic, salt, and chopped herbs, and mix until smooth and evenly combined.
- Spoon the spinach artichoke filling into each dough cup, filling almost to the top and smoothing the surface slightly.
- Gather the remaining crescent dough scraps and cut thin strips, then shape the strips into pairs of long bunny ears for each cup.
- Gently press the base of 2 bunny ears into the edge of each filled cup so they stand upright.
- Bake for 10 minutes, or until the crescent cups are golden and the bunny ears are lightly browned at the tips.
- Let the bites cool in the pan for 2 to 3 minutes, then carefully loosen the edges with a small spatula and transfer to a serving plate. Serve warm.
Notes
- Keep an eye on the bunny ears while baking, as they brown quickly.
- You can prepare the spinach artichoke filling ahead of time and refrigerate it until ready to assemble.
- Serve these bites warm for the best flaky texture and creamy filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a low oven.
- You can prepare the spinach artichoke filling ahead of time and refrigerate it until ready to assemble.
- Serve these bites warm for the best flaky texture and creamy filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a low oven.