Easter Bunny Crescent Bites came together on a breezy Saturday morning when the kitchen felt like mission control for a full weekend of family plans. My sister was setting up the annual neighborhood egg hunt at the park, my neighbor Carol stopped by with fresh herbs from her garden
And the kids were already debating who would find the golden egg this year. With so many people drifting in and out, I needed something warm, inviting, and easy to grab between conversations.
These little bites felt just right for the moment. They’re playful without being fussy, savory enough to balance all the sweets on the table, and charming in a way that makes people pause and smile. As the crescent dough baked, the smell of butter and garlic filled the house, pulling everyone toward the oven.
My grandson insisted on lining up the bunny ears in neat little rows, while Carol suggested adding extra parsley for color.
When we finally set the platter down next to bowls of dyed eggs and spring fruit, the Bunny Crescent Bites disappeared almost immediately. Adults appreciated the creamy spinach artichoke filling
Kids loved the bunny shape, and no one needed a fork. It was one of those dishes that quietly held the gathering together.
Short Description
Easter Bunny Crescent Bites are flaky crescent dough cups filled with creamy spinach artichoke dip and topped with crisp bunny ears.
Key Ingredients
For the Crescent Dough
- 2 cans crescent roll dough
For the Filling
- 1 tbsp fresh herbs, chopped (parsley or chives)
- â…“ cup artichoke hearts, drained and chopped
- â…“ cup frozen spinach, thawed and squeezed dry
- 2 tbsp onion, finely diced
- 4 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup grated parmesan cheese
- 1 tsp minced garlic
- ½ tsp salt
Tools Needed
- Mini muffin tin
- Nonstick cooking spray
- Rolling pin
- Round cookie cutter (2–3 inches)
- Fork
- Baking sheet
- Parchment paper
- Mixing bowl
- Spoon or spatula
- Wooden spoon
Cooking Instructions
Step 1: Prep the Dough and Pan
Preheat the oven to 350°F (175°C). Spray a mini muffin tin with nonstick spray. Unroll both cans of crescent dough and pinch the seams together to form two rectangles.
Step 2: Cut and Shape the Bases
Use a 2–3 inch round cookie cutter to cut out 8 dough circles. Press each circle into a mini muffin cavity, gently molding it to the sides. Pierce the bottoms with a fork to prevent puffing.
Step 3: Shape the Bunny Ears
Using the leftover dough, cut out 16 bunny ears about 1 to 1½ inches tall. Place them on a parchment-lined baking sheet.
Step 4: Bake the Dough
Bake the bunny ears for 3–5 minutes until lightly golden. Bake the crescent bases for 8–10 minutes until golden brown and crisp. Immediately press the center of each base with the back of a wooden spoon to form a well.
Step 5: Make the Filling
In a bowl, mix cream cheese, sour cream, parmesan, garlic, onion, salt, artichoke hearts, spinach, and fresh herbs until smooth and evenly combined.
Step 6: Assemble the Bunny Bites
Spoon about 1 tablespoon of filling into each crescent cup. Gently insert two bunny ears into the filling and garnish with extra chopped herbs if desired.
Why You’ll Love This Recipe
Savory option among Easter sweets
Creamy filling with flaky pastry
Kid-friendly and conversation-starting
Easy to prep ahead
Perfect finger food for gatherings
Mistakes to Avoid & Solutions
Not Sealing the Dough Seams
Loose seams can cause uneven baking.
Solution: Pinch seams firmly before cutting circles.
Skipping the Fork Holes
Bases may puff too much in the center.
Solution: Always pierce the bottoms before baking.
Overbaking the Bunny Ears
They can turn dry very quickly.
Solution: Watch closely and remove once lightly golden.
Filling While Dough Is Too Hot
Hot dough can melt the filling too fast.
Solution: Let the bases cool slightly before filling.
Watery Spinach
Excess moisture can thin the filling.
Solution: Squeeze spinach thoroughly before mixing.
Serving and Pairing Suggestions
Serve warm on a spring-themed platter
Pair with fresh fruit and deviled eggs
Ideal for brunch tables or appetizer spreads
Serve family-style or passed on a tray
Complements light soups or salads
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in a 325°F oven for 6–8 minutes to restore crispness
Avoid microwaving to keep dough flaky
Assemble ears fresh if reheating for best texture
Filling can be made a day ahead
FAQs
1. Can I make Easter Bunny Crescent Bites ahead of time?
Yes, bake the dough and prepare the filling ahead, then assemble just before serving.
2. Can I use puff pastry instead of crescent dough?
Yes, but baking time may vary slightly.
3. Can I skip the bunny ears?
Absolutely. The crescent cups are delicious on their own.
4. Is fresh spinach an option?
Yes, sauté it first and squeeze out excess moisture before using.
5. Can these be made vegetarian-friendly?
They already are, making them great for mixed-diet gatherings.
Tips & Tricks
Use a small cookie scoop for even filling portions
Add red pepper flakes for gentle heat
Chill dough briefly if it becomes too soft to cut
Garnish just before serving for the freshest look
Use parchment for easy ear removal
Recipe Variations
1. Cheesy Mushroom Bunny Bites
Swap spinach and artichoke for finely chopped sautéed mushrooms and add shredded mozzarella to the filling.
2. Bacon and Cheddar Version
Mix crispy cooked bacon and sharp cheddar into the cream cheese base for a richer bite.
3. Lemon Herb Spring Bites
Add lemon zest and extra herbs like dill or thyme for a brighter flavor profile.
4. Mini Pepper Bunny Bites
Stir in finely diced roasted red peppers for sweetness and color.
5. Dairy-Free Option
Use dairy-free cream cheese and sour cream alternatives, adjusting seasoning to taste.
Final Thoughts
Easter Bunny Crescent Bites brought a lighthearted charm to our gathering, sitting comfortably among traditions both old and new. They gave everyone a reason to linger near the table, chatting while reaching for just one more.
The combination of flaky dough, creamy filling, and playful presentation made them feel thoughtful without being complicated. If your Easter plans include movement, conversation, and shared plates, these little bites fit right in, quietly doing their job and doing it well.
Delicious Easter Bunny Crescent Bites
Ingredients
For the Crescent Dough
- 2 cans crescent roll dough
For the Filling
- 1 tbsp fresh herbs chopped (parsley or chives)
- â…“ cup artichoke hearts drained and chopped
- â…“ cup frozen spinach thawed and squeezed dry
- 2 tbsp onion finely diced
- 4 oz cream cheese softened
- ½ cup sour cream
- ¼ cup grated parmesan cheese
- 1 tsp minced garlic
- ½ tsp salt
Instructions
- Preheat oven to 350°F (175°C), spray mini muffin tin, and shape crescent dough into two rectangles.
- Cut 8 dough circles and press into muffin cavities, then pierce bottoms with a fork.
- Cut out 16 small bunny ears from leftover dough and place on a parchment-lined baking sheet.
- Bake ears for 3–5 minutes and dough bases for 8–10 minutes; press centers to create wells.
- Mix cream cheese, sour cream, parmesan, garlic, onion, salt, spinach, artichokes, and herbs into a smooth dip.
- Fill crescent cups with dip, add bunny ears on top, and sprinkle with herbs to finish.
