Go Back

Easter Bunny Crescent Bites

Delightful and easy-to-make finger foods perfect for Easter brunch, filled with a cheesy spinach-artichoke dip and shaped like cute bunnies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans Crescent Roll Dough
  • 1 tbsp fresh herbs (chopped, such as parsley or chives)
  • 1/3 cup artichoke hearts (from can, drained and chopped)
  • 1/3 cup frozen spinach (thawed, excess moisture squeezed out, and chopped)
  • 2 tablespoons onion (finely diced)
  • 4 ounces cream cheese
  • 1/2 cup sour cream
  • 1/4 cup grated parmesan cheese
  • 1 tsp minced garlic
  • 1/2 tsp salt

Method
 

Preparation
  1. Preheat your oven to 350F. Spray a mini muffin tin with nonstick cooking spray and line a baking sheet with parchment paper.
  2. Unroll the crescent roll dough and pinch the seams to create two rectangles. Cut out 8 circles using a round cookie cutter. Press these into the muffin tin and pierce the bottoms with a fork.
  3. Cut the leftover dough into bunny ears and place them on the baking sheet.
Baking
  1. Bake the ears for 3-5 minutes and the crescent circles for 8-10 minutes until golden brown.
  2. Press the center of each baked circle to create a well for filling.
Filling
  1. Mix together the spinach artichoke dip ingredients in a bowl.
  2. Scoop the dip into the wells of the crescent bites and insert the bunny ears.
  3. Garnish with chopped parsley or chives and serve warm.

Notes

Keep leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, pop them in a 325F oven for 5–7 minutes until warmed through. Squeeze the spinach well to avoid a runny filling. Brush bunny ears with egg wash for a golden finish.