Easter Bunny Crescent Bites (Print)

Bite-sized crescent cups with savory filling and bunny ear accents. Cute and delicious for Easter celebrations.

# Ingredients:

01 - 1 can crescent roll dough (Pillsbury original recommended)

02 - Non-stick cooking spray

03 - All-purpose flour for dusting

04 - 1 egg (optional, for egg wash)

05 - Pink sugar (optional, for decorating bunny ears)

06 - Spinach-artichoke dip, pre-made or store-bought

07 - Cold herb cream cheese or chicken salad (optional variations)

08 - Scrambled eggs, ham, or smoked salmon (alternative savory fillings)

09 - Sweetened whipped cream cheese with fresh berries (dessert option)

01 - Preheat the oven to 350°F. Generously coat a mini muffin tin with non-stick spray.

02 - Lay crescent roll dough flat on a lightly floured surface. Pinch seams together to create a smooth rectangle.

03 - Use a 2.5-inch round cookie cutter to cut circles from the dough. Collect and set aside scraps for later.

04 - Place dough circles into muffin tin cavities, pressing gently into shape. Prick bottoms with a fork to avoid puffing.

05 - Roll leftover dough scraps and cut into 1.5-inch bunny ear shapes. Slightly curve as needed.

06 - Bake cups for 8-10 minutes and ears for 3-5 minutes. Remove ears earlier when golden brown.

07 - Press centers of baked cups gently with the rounded end of a wooden spoon. Let cool for 5 minutes.

08 - Spoon desired filling into cooled cups, creating a slight mound. Fillings may be cold or warmed beforehand.

09 - Insert one pair of cooled bunny ears into each filled cup, positioning at the back edge for stability.

01 - Chill dough slightly before cutting for easier handling and cleaner cuts.

02 - Place bunny ears near the back edge of the filling for better support.