Bunny Crescent Snacks (Print Version)
# Ingredients:
→ Crescent dough bites
01 -
1 tbsp fresh, chopped herbs (like chives or parsley) for sprinkling
02 -
2 tubes of crescent roll dough
→ Spinach and artichoke mix
03 -
1 teaspoon garlic, minced finely
04 -
1/2 tsp salt for seasoning
05 -
1/4 cup grated Parmesan cheese
06 -
4 oz cream cheese
07 -
1/3 cup of thawed, squeezed-dry frozen spinach
08 -
1/3 cup chopped up, drained artichoke hearts
09 -
1/2 cup sour cream
10 -
2 tbsp minced onion
# Instructions:
01 -
Heat up the oven to 350°F (175°C). Coat a mini-muffin tin with nonstick spray. Lay parchment paper on a baking sheet.
02 -
Spread out the crescent dough and press along the seams to seal and shape two rectangles. Use a round cutter (or an upside-down cup) around 2-3 inches wide to make 8 circular pieces. Each rectangle gives you 4 circles.
03 -
Put each dough circle gently into the mini-muffin tin holes, pressing softly. Use a fork to make small holes at the bottom so they don’t puff up as they bake.
04 -
Using leftover dough scraps, carve out 16 bunny ear shapes with a knife (you’ll need enough for 8 sets). Each ear should be around 1-1.5 inches tall. Put these onto the parchment paper-lined baking tray.
05 -
Move both the muffin tin and the tray into the heated oven. Since the bunny ears bake faster, check after 3-5 minutes. Leave the crescent bases to bake 8-10 minutes until golden and firm.
06 -
When the crescent cups are still warm, use the back of a wooden spoon to press lightly into the centers, forming shallow spaces for filling. Let cool before moving on.
07 -
In a bowl, combine all the ingredients for the spinach-artichoke spread. You’ll have more than needed, but save 1 cup for stuffing the crescent cups.
08 -
Spoon the spinach-artichoke mix into the pressed dough wells. Stick two bunny ears into each filled cup so they stand up. Sprinkle fresh herbs across the tops to finish.
# Notes:
01 -
Use leftover spinach-artichoke dip as a snack with veggies or chips.