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BEACON Senior News - Western Colorado

Recipe: Easter Bunny Rolls with Spinach Dip

Servings: 24


16 ounces frozen spinach,

8 ounces cream cheese

2 cloves garlic, minced

1/2 cup mayonnaise

1/2 teaspoon salt

1/2 teaspoon onion powder

1/4 teaspoon chili powder

1/4 teaspoon pepper

1 teaspoon Italian

1 cup shredded Parmesan

11/2 cups shredded mozzarella
cheese, divided

2 crescent roll tubes
(8 ounces each)


Heat oven to 375 F.

In skillet, over medium heat, cook spinach, cream cheese and garlic 3-4 minutes until cream cheese is melted. Stir in mayonnaise, salt, onion powder, chili powder, pepper and Italian seasoning. Stir in Parmesan cheese and 1/2 cup mozzarella cheese. Cook until cheese is melted. Keep skillet on burner over low heat. 

Remove dough from tubes. Leaving dough intact, roll and stretch into 18-inch ropes. Cut each rope into 12 pieces for 24 total.

On baking sheet with parchment paper, form bunny head by placing one piece of dough in middle then surrounding it with six more pieces. Use 13 pieces to form round body. Use remaining pieces to form ears on top of head. 

Scoop hot spinach dip into center. Spoon small portions on each ear. Sprinkle ears and belly with remaining mozzarella cheese.

Bake 18 minutes, or until crescent dough is golden brown and thoroughly cooked. 

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