Preheat your oven to 350°F (175°C). Prepare a mini-muffin tin by spraying lightly with nonstick cooking spray and line a baking sheet with parchment paper.

Unroll your crescent roll dough on a clean surface and press the seams together to form a rectangle. Cut out 8 circles, about 2-3 inches in diameter.

Using the leftover dough, cut out 8 pairs of bunny ears, each approximately 1-1.5 inches tall, and arrange on the baking sheet.

Place the muffin tin with dough cups and baking sheet with bunny ears in the oven. Bake the ears for 3-5 minutes and the dough cups for 8-10 minutes until golden brown.

After baking, use the back of a small spoon to gently press down the centers of the dough cups, forming wells for the filling.

In a mixing bowl, combine the thawed spinach, chopped artichoke hearts, cream cheese, sour cream, Parmesan cheese, onion, garlic, and salt. Stir until well blended.

Spoon the filling into each prepared well and gently press a pair of bunny ears into each cup. Garnish with fresh herbs before serving.