Instructions

• Preheat oven to 350℉. Spray a mini-muffin tin with nonstick cooking spray. Line a baking sheet with parchment paper.
• Unroll both cans of crescent roll dough and pinch seams together to form two rectangles. Cut out 2-3" circles (this should yield 8 circles, 4 out of each rectangle of crescent dough). Gently press each crescent roll circle into the mini-muffin pan and pierce the bottom with a fork.
• Use leftover edges of the crescent roll dough to carve out 8 sets of bunny ears (about 1 – 1.5 inches tall) with a sharp knife. You'll need 16 individual ears for 8 pairs. Place the ears on the parchment-lined baking sheet.
• Place both the muffin tin and baking sheet in the oven. The bunny ears will be done in about 3-5 minutes, watch carefully so they don't burn. The crescent roll bites bake in 8-10 minutes, remove from oven when they are golden brown.
• Use the back of a wooden spoon to carefully press down into the center of each baked crescent bite to form a well for the filling. Set aside.
• To make spinach-artichoke dip, stir together all ingredients. You will have some leftover (enjoy with tortilla chips) but reserve about 1 cup for this recipe.
• Scoop the spinach-artichoke dip (or dip of your choosing) into each baked crescent bite. Carefully press a pair of bunny ears into the filling. Garnish with chopped herbs like parsley or chives. Enjoy!