Bunny Bites Easter Snack (Print Version)

# Ingredients:

01 - A can of crescent dough (recommend Pillsbury classic)

02 - Spray for non-stick cooking

03 - Some all-purpose flour to dust surfaces

04 - One egg (you can skip this, it's for an egg wash)

05 - Pink sugar (optional, for cute bunny ear decorations)

06 - Store-purchased or prepped spinach-artichoke dip

07 - Chilled creamy herb cheese or chicken salad (optional swaps)

08 - Ham, scrambled eggs, or smoked salmon (savory picks)

09 - Whipped, sweet cream cheese with fresh fruits (dessert-style)

01 - Set your oven to 350°F. Spray a mini muffin pan thoroughly with non-stick spray.

02 - Spread crescent dough on a floured counter. Push seams together so it's all smooth and even.

03 - Grab a 2.5-inch cutter to stamp out dough circles. Save those leftover bits to use later.

04 - Gently press the cut circles into muffin tin slots, shaping them lightly. Poke the bottoms with a fork so they don’t puff up.

05 - Roll those extra dough scraps and trim into small bunny-ear shapes, about 1.5 inches. Curve just a bit if needed.

06 - Pop the cups in the oven for 8-10 minutes while the ears only need 3-5 minutes. Take the ears out when they hit a golden brown.

07 - Once the cups are baked, press the centers gently with the rounded end of a wooden spoon. Allow them to sit and cool for about 5 minutes.

08 - Spoon in your choice of filling, making a slight heap on top. Fillings can be served warm or cold, depending on your preference.

09 - Take two bunny ears and stick them into each filled cup, tucking them toward the back for better balance.

01 - Chill dough briefly to make cutting easier and clean.

02 - For stability, set bunny ears at the edge of the filling toward the back.