Pull-Apart Easter Bunny

Name: Pull-Apart Easter Bunny
Prep time: 40 min
Cook time: 1 min
Ingredients: 1 (32-oz.) pkg. Hy-Vee frozen white dinner rolls, (24 ct.), thawed; 2 (6-oz.) pkg. Roth tomato basil Havarti cheese, cut into 48 cubes; 2 tbsp. of Gustare Vita olive oil; 1 tbsp. of Hy-Vee Italian seasoning; 1 tbsp. of refrigerated garlic paste; 0.25 c. of BelGioioso freshly shredded Parmesan cheese, for garnish; 1 (8.3-oz.) jar The Gracious Gourmet fig almond spread, for serving; 2 tsp. of Hy-Vee plain whole milk Greek yogurt, for serving

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Prep Time: 40 minutes

Cook Time: 1 hours, 25 minutes

Servings: 13

Author : Hy-Vee Seasons Magazine

Ingredients

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1 (32-oz.) pkg. Hy-Vee frozen white dinner rolls, (24 ct.), thawed2 (6-oz.) pkg. Roth tomato basil Havarti cheese, cut into 48 cubes2 tbsp. of Gustare Vita olive oil1 tbsp. of Hy-Vee Italian seasoning1 tbsp. of refrigerated garlic paste0.25 c. of BelGioioso freshly shredded Parmesan cheese, for garnish1 (8.3-oz.) jar The Gracious Gourmet fig almond spread, for serving2 tsp. of Hy-Vee plain whole milk Greek yogurt, for serving

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Instructions

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Step 1

Line an 18x14-in. baking sheet with parchment paper. Lightly spray with cooking spray; set aside.

Step 2

Cut each dinner roll in half. Flatten each piece into a 3-in. round. Place 1 cheese cube in the center of each round. Wrap dough up and around cheese to completely enclose; tightly pinch edges together to seal.

Step 3

Lightly spray outside of a ramekin with cooking spray; place in lower-center on prepared baking sheet. Arrange filled dough balls, ½ in. apart, around ramekin. Arrange remaining filled balls to form a bunny shape. Cover loosely with greased plastic wrap. Let rise for 15 to 20 minutes or until slightly puffed.

Step 4

Meanwhile, preheat oven to 350 degrees. Stir together olive oil, Italian seasoning and garlic paste in a small bowl.

Step 5

Uncover bunny; brush with oil mixture. Bake for 25 to 30 minutes or until golden brown, spraying with cooking spray halfway through.

Step 6

Sprinkle with shredded Parmesan cheese, if desired. Spoon fig spread into ramekin; swirl Greek yogurt on top.