Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count)
garlic salt
1/2
cup shredded Italian 4-cheese blend
8
miniature pepperoni slices
pineapple slices (from an 8-ounce can)
green onions
Muir Glen™ organic garlic roasted garlic pasta sauce, for dipping
Preparation
Preheat oven to 350°F.
Separate dough into 8 rounds. Place 1 crescent round on an ungreased baking sheet for the bunny head. Unroll another round and shape into bunny ears by meeting the 2 ends in the middle and place at the top of the bunny head on the baking sheet. Gently pinch the 2 dough pieces together (the head and the ears). Repeat with the remaining dough to make a total of 4 bunnies.
Use the palm of your hand to slightly flatten each bunny. Brush the surface with olive oil and sprinkle with garlic salt. Evenly sprinkle 1/2 cup shredded Italian 4-cheese blend across all 4 bunnies and place 2 pepperoni slices on each one as eyes.
Bake for 10-12 minutes. Remove from oven and let slightly cool.
Decorate with pineapple slices as teeth and sliced green onions as whiskers. Serve with pizza sauce for dunking.
