With Easter weekend coming up, you’re probably going to get a lot of family visiting and judging what you do for a living. Naturally, Bunny Pizza Pockets are the way to go as a creative means to detract from all that. These little buggers are pretty effin adorable with their chubby cheeks and carrot whiskers and should steer any conversation away from why you aren’t putting that psych major into use.
Bunny Pizza Pockets
- 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
- 4 teaspoons of pizza sauce
- 20 mini pepperoni slices
- 2 slices of american cheese
- 1 egg
- 3 olives thinly sliced equally
- 12 matchstick cut carrots
How to make it
Heat oven to 400°F. Unroll pizza crust on work surface. Press into 11 x 16-inch rectangle. Use 5-inch heart-shaped cookie cutter to cut 6 heart shapes (discard remaining dough).
Place 2 hearts on ungreased cookie sheet. Spread pizza sauce to within 1/2 inch of edge; top with pepperoni and half a slice of cheese on crust.
Place a second heart shape over the pizza filling on each. Pinch edges to seal. Cut each of the remaining 2 hearts in half to make the bunny ears. Place on cookie sheet and tuck pointed ends under the smaller end of the heart.
In small bowl, beat egg and 1 tablespoon water. Brush over crust. Bake 11 to 15 minutes or until crust is golden brown.
Meanwhile, cut remaining cheese to make bunny ears and nose. Place cheese decorations, olives and carrots on face. Serve immediately.