Easter Bunny Crescent Bites
These playful Easter Bunny Crescent Bites are quick to prepare and are perfect for any holiday gathering. With a creamy filling encased in flaky crescent dough, they deliver both whimsy and flavor in every bite.
Ingredients
Crescent Dough and Filling
- 2 cans crescent roll dough Refrigerated crescent dough creates the cups and bunny ears.
- 4 ounces cream cheese Use full-fat for creaminess.
- 1/2 cup sour cream Provides additional creaminess.
- 1/3 cup artichoke hearts, chopped Canned or jarred artichokes add tang and texture.
- 1/3 cup frozen spinach, thawed and chopped Squeeze out excess water before using.
- 2 tablespoons onion, finely diced
- 1/4 cup grated parmesan cheese Use freshly grated for best flavor.
- 1 teaspoon minced garlic
- to taste Fresh herbs (for garnish) Optional for presentation.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly spray a mini muffin tin with nonstick spray and line a baking sheet with parchment paper.
- Unroll the crescent roll dough and press seams together to form a smooth sheet. Cut circles and press into the mini muffin tin, piercing the bottom with a fork.
Baking
- Cut bunny ear shapes from leftover dough and place on the parchment. Bake the ears for 3–5 minutes until light golden. Bake the filled cups for 8–10 minutes until golden brown.
Filling and Assembly
- While the cups are warm, make a shallow well in each. Mix cream cheese, sour cream, parmesan, artichoke, spinach, onion, and garlic until smooth.
- Spoon the filling into each cup and insert the baked ears. Garnish with fresh herbs.
Notes
Store cooled bites in an airtight container in the fridge for up to 3 days. Can be frozen for up to 2 months.