1

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

6

paper lollipop sticks, if desired

2

teaspoons strawberry jam or other desired filling

1

egg white

Miniature chocolate chips, and pink circles or heart candy sprinkles, if desired

1

Heat oven to 375°F. Line cookie sheet with cooking parchment paper.

2

Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls on sheet of waxed paper. Press seams and perforations to seal and form one sheet of dough. Using 2 1/4-inch-round cookie cutter or a comparably-sized drinking glass, cut out 18 rounds, cutting as close together as possible. (Save scraps of dough.) Each bunny will need 3 rounds.

3

To make each bunny, place 1 dough round on cookie sheet. Top with 1 paper lollipop stick; press small scrap of dough over stick to secure.

4

For ears, use round cookie cutter to cut ovals from each side of second dough round. Gently press ears onto top of dough round on cookie sheet.

5

Place 1/4 teaspoon strawberry jam or other desired filling on center of bunny head. Top with third dough round; press around side of rounds to seal.

6

Brush bunnies with 1 beaten egg white, making sure to brush sealed edges. On each bunny, press 2 miniature chocolate chips into dough for eyes; press 1 pink circle or heart candy sprinkle for nose.

7

Bake 9 to 11 minutes or until golden brown. Cool completely on cookie sheet, at least 15 minutes. (The longer the bunnies cool, the more secure the stick will be.)