Preheat your oven to 350°F (175°C).

Unroll the cold crescent roll dough onto a clean surface, pressing the seams together to create one continuous sheet. Cut out circles from the dough.

With the remaining dough, roll out small pieces to create bunny ears. Shape them and place on a lined baking sheet.

Slide the mini muffin tin with the crescent dough cups into the oven and bake for 8-10 minutes, while baking the bunny ears for 3-5 minutes until golden.

Once baked, create wells in each cup for the filling by pressing down gently in the center.

In a mixing bowl, combine spinach, artichoke hearts, softened cream cheese, garlic powder, and cheese. Mix until creamy.

Spoon the filling into each crescent cup, filling them generously.

Press the baked bunny ears into the filling of each cup, arranging them upwards.

Optionally, sprinkle fresh herbs over each bite before serving and arrange on a platter.