Easter Bunny Crescent Bites (Print Version)
# Ingredients:
→ Pastry and Dough Ingredients
01 -
1 can of crescent roll dough
02 -
Non-stick spray
03 -
All-purpose flour for dusting (optional)
→ Filling Options
04 -
Spinach-artichoke dip
05 -
Herb cream cheese (optional alternative)
06 -
Buffalo chicken dip (optional alternative)
# Instructions:
01 -
Preheat oven to 350°F and coat a mini muffin tin with non-stick spray. Open the crescent roll dough and place it flat on a floured surface. Pinch seams together into a single rectangle. Lightly flour dough if needed to prevent sticking.
02 -
Use a 2.5-inch cookie cutter to cut circles from the dough. Avoid twisting when cutting to preserve shape. Save scraps for bunny ear shapes.
03 -
Press each dough circle into the muffin tin cavities. Use fingers to smooth the dough into the cups and prick bottoms with a fork to prevent over-puffing.
04 -
Re-roll scraps into a 1/8-inch sheet. Cut bunny ears approximately 1.5 inches tall. Place on parchment-lined baking sheet with slight notches for stability.
05 -
Bake dough cups for 8-10 minutes until golden brown. Bake bunny ears for 3-5 minutes, watching closely to prevent burning. Let components cool after baking.
06 -
Using the rounded end of a wooden spoon, press down the centers of the baked cups while still hot to create wells for filling. Let them cool completely before removing.
07 -
Fill cooled cups with spinach-artichoke dip or selected filling. Insert bunny ears into the filling at the back of each cup, positioning them upright. Serve immediately or store components separately for later assembly.
# Notes:
01 -
Dough works best when slightly chilled before shaping. After cutting, handle gently to maintain structural integrity.
02 -
Cups and ears can be made ahead of time. Store them airtight up to a day or freeze for longer storage.