Stuffed with tomato-basil Havarti cheese, brushed with a garlic and herb spread, and dipped into a creamy fig and almond spread, this bunny is sure to please your Easter dinner guests.

Pull-Apart Easter Bunny

Line an 18x14-in. baking sheet with parchment paper. Lightly spray with cooking spray; set aside.

Cut each dinner roll in half. Flatten each piece into a 3-in. round. Place 1 cheese cube in the center of each round. Wrap dough up and around cheese to completely enclose; tightly pinch edges together to seal.

Lightly spray outside of a ramekin with cooking spray; place in lower-center on prepared baking sheet. Arrange filled dough balls, ½ in. apart, around ramekin. Arrange remaining filled balls to form a bunny shape. Cover loosely with greased plastic wrap. Let rise for 15 to 20 minutes or until slightly puffed.

Meanwhile, preheat oven to 350 degrees. Stir together olive oil, Italian seasoning and garlic paste in a small bowl.

Uncover bunny; brush with oil mixture. Bake for 25 to 30 minutes or until golden brown, spraying with cooking spray halfway through.

Sprinkle with shredded Parmesan cheese, if desired. Spoon fig spread into ramekin; swirl Greek yogurt on top.