Easter Bunny Crescent Bites (Print Version)

# Ingredients:

→ Dough and Baking Essentials

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)

→ Filling Options

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)

# Instructions:

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.

# Notes:

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.

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