Easter Bunny Crescent Bites

Preparation: 15 minutes
Cook: 10 minutes
Servings: 8  

INGREDIENTS
For the dough:
-2 cans Crescent Roll Dough
-1 tbsp fresh herbs (chopped (parsley, chives)) 

For the Spinach-Artichoke Dip:
-1/3 cup artichoke hearts (from can, drained and chopped)
-1/3 cup frozen spinach (thawed, squeeze out excess moisture and chop)
-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 

INSTRUCTIONS
Preheat oven to 350℉. Spray a mini-muffin tin with nonstick cooking spray. Line a baking sheet with parchment paper. 

Unroll both cans of crescent roll dough and pinch seams together to form two rectangles. Cut out 2-3″ circles (this should yield 8 circles, 4 out of each rectangle of crescent dough). Gently press each crescent roll circle into the mini muffin pan and pierce the bottom with a fork. 

Use leftover edges of the crescent roll dough to carve out 8 sets of bunny ears (about 1 – 1.5 inches tall) with a sharp knife. You’ll need 16 individual ears for 8 pairs. Place the ears on the parchment-lined baking sheet. 

Place both the muffin tin and baking sheet in the oven. The bunny ears will be done in about 3-5 minutes. The crescent roll bites bake for 8-10 minutes, remove from oven when they are golden brown. Use the back of a wooden spoon to carefully press down into the center of each baked crescent bite to form a well for the filling. Set it aside. 

To make spinach-artichoke dip, stir together all ingredients. You will have some leftover but reserve about 1 cup for this recipe. Scoop the spinach-artichoke dip into each baked crescent bite. Carefully press a pair of bunny ears into the filling. Garnish with chopped herbs like parsley or chives. 
Original Recipe