Bunny Crescent Snacks

These cute Easter Bunny Crescent Bites turn basic crescent dough into fun spring snacks everyone will enjoy. The flaky cups packed with rich spinach-artichoke filling and topped with bunny ears make a playful treat that's perfect for Easter parties or any springtime get-together.

My young relatives jump up and down whenever these show up at our family Easter. What began as a clever way to finish up extra spinach dip has turned into the thing everyone asks for year after year.

Ingredients

• Crescent roll dough: Makes a tasty, puffy base that keeps its shape while baking up golden
• Artichoke hearts: Add a nice zip to the mix; go for the water-packed ones for better taste
• Frozen spinach: Gives green color and healthy stuff; make sure you drain it super well to keep things from getting mushy
• Cream cheese: Makes everything creamy and holds the filling together; don't skimp with low-fat here
• Sour cream: Adds a bit of tang and makes the filling less heavy
• Parmesan cheese: Brings deep flavor and helps the filling stay thick; grate it fresh if you can
• Fresh herbs: Make everything look pretty and add that spring touch

Step-by-Step Instructions

Get Your Pans Ready:

Turn your oven to 350°F and spray down a mini muffin pan really well with cooking spray. Don't forget the sides. Grab a baking sheet too and put parchment paper on it for the bunny ears so they won't stick.

Fix Up Your Dough:

Open both cans of crescent dough and spread them out. Push all those cut lines together so you have two flat pieces. Press them good so they won't come apart. Then take a round cookie cutter about 2-3 inches across and cut out circles. You'll probably get around 8 of them.

Make Your Cups:

Push each dough circle into the muffin cups. Start from the middle and work out so it looks nice. The dough should come up the sides a bit like a cup. Poke some holes in the bottom with a fork so they don't puff up too much.

Cut Out Bunny Ears:

Take the leftover dough bits and cut out 16 ear shapes, each about 1-1.5 inches tall with rounded tops. Put these on your parchment-lined sheet with some space between them.

Bake Everything:

Put both pans in the oven but watch the time. Those ears cook super fast, maybe 3-5 minutes, and should come out when they're just a bit golden. The cups need longer, about 8-10 minutes until they look golden and firm.

Make Dents for Filling:

While the cups are still warm, grab the back of a wooden spoon and gently push down the centers to make a spot for the filling. Do this quickly but carefully so you don't break through the bottom.

Mix Your Filling:

In a bowl, throw together the cream cheese, sour cream, parmesan, artichoke hearts, spinach, onion, garlic, and salt. Mix it all up until it's smooth with no cream cheese lumps. It should be thick but easy to scoop.

Put It All Together:

After the cups cool a bit, spoon the spinach-artichoke mix into each one, filling just to the top. Stick two bunny ears into each cup, tilting them slightly outward so they look right. Sprinkle some fresh herbs on top like little tufts of grass.

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Those artichoke hearts really make this dish special. My grandma always cooked with artichokes during holidays, and using them in these fun treats feels like I'm keeping her traditions alive while making new memories with the kids in our family.

Make Ahead Instructions

These Easter bites are great for busy holiday cooking. You can bake the cups and ears a day early and keep them in a sealed container on your counter. The filling can be mixed up two days before and kept in the fridge. When you're ready to serve, let the filling warm up a bit so it's easier to scoop, then put everything together. This way, you'll save time on the big day and everything will still taste fresh.

Variations for Dietary Needs

This recipe works well for folks with different food needs. It's already good for vegetarians. If you need gluten-free options, just swap in gluten-free crescent dough or puff pastry that you can find in many stores now. For dairy-free guests, try plant-based cream cheese and dairy-free sour cream instead. You can replace the parmesan with nutritional yeast or a non-dairy parmesan alternative to keep that rich flavor everyone loves.

Kid Friendly Activity

Get the whole family involved by turning this into a fun project. After you've baked everything, grown-ups can add the filling while kids stick in the bunny ears and sprinkle the herbs. Bigger kids can even help cut out the dough shapes if you watch them. Making these treats together gets everyone excited for Easter and lets the kids feel proud about helping with the holiday food. My little cousin Jack still brags about how straight he got the bunny ears last Easter.

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Whip up these fun treats to wow your family this Easter. They put a playful spin on tradition, don't take much effort, and taste amazing!

Frequently Asked Questions

→ Can I prep Bunny Crescent Snacks early?

Absolutely! The spinach filling can be made up to 2 days ahead and kept in the fridge. Bake the crescent parts, including the ears, the day before and store in an airtight container. Assemble them right before serving for the freshest look.

→ What’s a good swap for artichoke hearts?

No artichokes? Use chopped water chestnuts for some crunch or extra spinach instead. Cooked and diced mushrooms can also work nicely if you sauté them to remove moisture first.

→ How do I keep the bunny ears in place?

Push the ears firmly into the filling when assembling to make sure they stay upright. You can thicken the filling by using more cream cheese or chill the snacks for 15-20 minutes to let the mixture firm up.

→ Is fresh spinach okay instead of frozen?

Yes, fresh spinach works! Cook about 1 cup of it until wilted, cool it off, squeeze out the moisture, and finely chop before mixing it into the filling.

→ What other fillings can I try?

These crescent cups are super versatile. Fill them with buffalo chicken dip, ham and cheese, sweetened cream cheese with fruit jam, or even chocolate hazelnut spread for something sweet!

→ How should I store leftovers?

Keep any remaining bites in an airtight container in the fridge for up to 2 days. The bunny ears may soften a bit. Reheat them at 300°F for 5-7 minutes to regain that crispy texture.