Bunny Bread Crudité Platter

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Bunny Bread Crudité Platter
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  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 1
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Frozen bread dough is the base for this adorable, appetizer-serving bunny, which also doubles as an Easter centerpiece.
By Arlene Cummings
Updated Mar 29, 2011


  • 2 loaves frozen bread dough (about 1 pound each), thawed
  • 2 sliced almonds, for the bunny teeth
  • 2 raisins or cranberries, for the bunny eyes
  • 1 egg, beaten
  • Lettuce leaves, for decoration
  • Assorted sliced vegetables of your choice to arrange around the bread
  • 2 cups of your favorite dip


  • 1
    Heat oven to 350° F.
  • 2
    Use one of the dough balls to form the body and the head of the bunny. Make one piece larger and slightly oval for the body and one round for the head. Place on a greased baking pan.
  • 3
    Divide the other ball in half. Use one half to create balls to form the hands, the feet, the cheeks and the nose. Use the other half to make two ears.
  • 4
    To make the ears simply divide the dough into two pieces and roll them slightly in your hands to form a tube. Shape them and press them into the head to give the appearance of floppy ears.
  • 5
    Brush egg all over dough.
  • 6
    Add the raisins as eyes and place the sliced almonds into the dough on the face to look like teeth.
  • 7
    Let dough rise for about 20 minutes before baking.
  • 8
    Bake 30 to 35 minutes, or until bread is golden brown. Remove from oven; cool.
  • 9
    Place bread on a platter lined with lettuce. Cut a bowl in the belly of the bunny and add some dip. Decorate sides of bread with assorted sliced vegetables like carrots, celery, tomatoes and cucumbers.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don't want to put the dip right into the bread, you can cut out an opening to fit a small bowl and fill the bowl with the dip to place in the bread.
  • tip 2
    The bread can be made the day before and covered until ready to use.
  • tip 3
    Pizza dough can also be used in place of bread dough.


Nutrition Facts are not available for this recipe
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