Preheat your oven to 350°F (175°C) and prepare a mini muffin tin with cooking spray. Line a baking sheet with parchment paper for the bunny ears.

Unroll the crescent roll dough on a clean surface, pressing the seams together. Cut out circles about 2 to 3 inches in diameter.

Gently press each dough circle into the greased mini muffin cups and prick the bottom lightly to prevent air bubbles.

Bake the bunny ears for about 3 to 5 minutes until lightly golden, and bake the muffin cups for 8 to 10 minutes until golden and puffed.

Create wells in the centers of the muffins using the back of a teaspoon.

In a mixing bowl, combine the spinach, artichokes, cream cheese, sour cream, Parmesan, onion, garlic, and salt, mixing until creamy.

Fill each muffin cup with the mixture, insert the bunny ears, and garnish with fresh herbs.