Looking for an easy Easter appetizer? These Easter Bunny Crescent Bites are filled with a creamy spinach-artichoke dip (or any filling you prefer) and topped with charming bunny ears made from crescent dough. They’re simple, kid-friendly, and sure to be the hit of your holiday table.
Bite-Size Easter Appetizer
Easter is coming and these Easter Bunny Crescent Bites are an adorable, crowd-pleasing appetizer. The bunny ears are cut from the same crescent roll dough used to form the cups, so you don’t need many ingredients. They’re quick to assemble and fun to make with kids—my family loves them!
What you’ll love about this recipe:
- SIMPLE INGREDIENTS – Two cans of crescent roll dough and a filling of your choice. Spinach-artichoke dip is a favorite.
- EASY TO MAKE – They bake quickly and can be prepped ahead.
- DELICIOUS – Flaky crescent dough plus a savory dip makes these irresistible.
How to Make Easter Bunny Crescent Bites
Be sure to check the printable recipe card at the end for ingredient amounts and step-by-step instructions.
Start by preheating the oven to 350°F. Spray a mini-muffin tin with nonstick spray and line a baking sheet with parchment paper for the ears. Unroll one can of crescent roll dough and pinch the seams together to form a rectangle. Use a round cookie cutter (about 2.5–3 inches) to cut circles—these will form the cups.
Gently press each crescent circle into the cavities of the mini-muffin pan and prick the bottoms with a fork. Use the remaining dough to cut bunny ears—about 1 to 1.5 inches tall. You’ll need two ears per bite; each can of dough yields four finished bites.
Bake the cups at 350°F for 8–10 minutes, until golden brown. The ears bake faster—about 3–5 minutes—so place them on the lined sheet and watch closely to prevent burning. After removing the cups from the oven, gently press the center of each with the back of a wooden spoon to form a shallow well for the filling.
Let the cups cool slightly before filling. Bake the ears alongside the cups if you like, but remove the ears sooner since they brown quickly. Once cooled, press a pair of baked ears into each filled cup so they stand upright like bunny ears.
Fillings to Use in Easter Bunny Crescent Bites
These bites are highly adaptable—you can fill them with almost any savory spread. My favorite is a simple spinach-artichoke dip made creamy with cream cheese and sour cream. You can either scoop cold dip into the baked cups or fill them and return to the oven for a minute or two if you prefer the filling warmed. The ears adhere more easily into a chilled filling, but pressing them into warm dip right after baking also works.
Other filling ideas:
- Chicken salad or tuna salad
- Classic spinach dip
- Pimento cheese
- Cream cheese and sausage dip
- Cold crab dip
These turned out so cute and everyone enjoyed them—kids especially like helping press in the little ears. They’re great for parties and holiday gatherings and can be made ahead by preparing the cups and dip in advance.
More Easter Appetizers:
- BLT Deviled Eggs
- Easter Carrot Cheese Ball
- Egg Salad Tea Sandwiches
- Brie, Prosciutto & Fruit Skewers
Give these Easter Bunny Crescent Bites a try this holiday. If you make them, enjoy and happy Easter!
Easter Bunny Crescent Bites
Equipment
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1 circular cookie cutter (or a glass/jar)
Ingredients
- 2 cans Crescent roll dough
- 1 tbsp Fresh herbs (chopped parsley or chives, for garnish)
Spinach-Artichoke Dip
- 1/3 cup Artichoke hearts (drained and chopped)
- 1/3 cup Frozen spinach (thawed, squeezed dry and chopped)
- 2 tablespoons Onion (finely diced)
- 4 ounces Cream cheese
- 1/2 cup Sour cream
- 1/4 cup Grated Parmesan
- 1 tsp Minced garlic
- 1/2 tsp Salt
Instructions
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Preheat oven to 350°F. Spray a mini-muffin tin with nonstick spray and line a baking sheet with parchment paper.
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Unroll both cans of crescent roll dough and pinch seams to form rectangles. Cut 2–3″ circles (about 8 circles total). Gently press each circle into the mini-muffin tin and prick the bottoms with a fork.
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Use the leftover dough to carve 8 pairs of bunny ears (about 1–1.5″ tall). Arrange ears on the parchment-lined sheet.
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Bake both the muffin tin and the baking sheet together. Bunny ears will take 3–5 minutes—watch closely. Crescent cups will take 8–10 minutes or until golden brown.
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After baking, gently press the center of each crescent cup with the back of a wooden spoon to make a well for the filling.
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To make the spinach-artichoke dip, combine all dip ingredients and reserve about 1 cup for the bites. (Enjoy extra with chips.)
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Spoon the dip into each crescent cup, then gently press a pair of bunny ears into the filling.
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Garnish with chopped parsley or chives and serve.