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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 32 |
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Get ready for rave reviews with these crisp breadsticks twisted with luscious cream cheese and Greek- inspired fare. Best served hot and fresh from the oven. âJane McMillan, Dania Beach, Florida Ingredients:
1/4 cup marinated quartered artichoke hearts, drained |
2 tablespoons pitted greek olives |
1 package (17.3 ounces) frozen puff pastry, thawed |
1 carton (6-1/2 ounces) spreadable spinach and artichoke cream cheese |
2 tablespoons grated parmesan cheese |
1 egg |
1 tablespoon water |
2 teaspoons sesame seeds |
refrigerated tzatziki sauce, optional |
Directions:
1. Place artichokes and olives in a food processor; cover and pulse until finely chopped. Unfold one pastry sheet on a lightly floured surface; spread half of the cream cheese over half of pastry. Top with half of the artichoke mixture. Sprinkle with half of the Parmesan cheese. Fold plain half over filling; press gently to seal.
2. Repeat with remaining pastry, cream cheese, artichoke mixture and Parmesan cheese. Whisk egg and water; brush over tops. Sprinkle with sesame seeds. Cut each rectangle into sixteen 3/4-in.-wide strips. Twist strips several times; place 2 in. apart on greased baking sheets.
3. Bake at 400° for 12-14 minutes or until golden brown. Serve warm with tzatziki sauce if desired. Yield: 32 breadsticks.
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