Cute Easter bunny appetizers (Print Version)
# Ingredients:
→ Base
01 -
2 cans Crescent Roll Dough
02 -
1 tbsp fresh herbs (chopped parsley or chives for garnish)
→ Spinach-Artichoke Dip
03 -
1/3 cup artichoke hearts, drained and chopped
04 -
1/3 cup frozen spinach, thawed with excess moisture squeezed out
05 -
2 tablespoons finely diced onion
06 -
4 ounces cream cheese
07 -
1/2 cup sour cream
08 -
1/4 cup freshly grated parmesan cheese
09 -
1 teaspoon minced garlic
10 -
1/2 teaspoon salt
# Instructions:
01 -
Heat your oven to 350°F. Give your mini-muffin tin a good spray with nonstick cooking spray and line a baking sheet with parchment paper.
02 -
Unroll both cans of crescent dough and pinch those seams together until you have two nice rectangles of dough.
03 -
Use a 2-3 inch circular cookie cutter to cut out 8 circles (you should get about 4 from each rectangle). Gently press each circle into the mini-muffin pan cups and poke the bottoms with a fork.
04 -
Take those leftover dough scraps and cut out 8 pairs of bunny ears (about 1-1.5 inches tall each) using a sharp knife. Place all 16 ear pieces on your parchment-lined baking sheet.
05 -
Pop both the muffin tin and baking sheet in the oven. Keep a close eye on those bunny ears - they'll be done in just 3-5 minutes! The crescent bites will need 8-10 minutes, or until they're nicely golden brown.
06 -
Once the crescent bites are out of the oven, use the back of a wooden spoon to gently press down in the center of each one, creating a little well for your filling.
07 -
Mix together all the spinach-artichoke dip ingredients until well combined. You'll have some leftover for snacking, but set aside about 1 cup for your bites.
08 -
Spoon some of that delicious spinach-artichoke dip into each baked crescent bite.
09 -
Carefully stick a pair of bunny ears into the filling of each bite, making sure they stand up properly.
10 -
Sprinkle with your chopped fresh herbs for a pop of color and serve these adorable Easter treats while they're still warm!
# Notes:
01 -
If you don't have a round cookie cutter, just flip a drinking glass or jar upside down and use that to cut your circles!
02 -
You'll have extra spinach-artichoke dip leftover - it's delicious with tortilla chips!