Greek Breadsticks Recipe

Greek Breadsticks Recipe photo by Taste of Home

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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. —Jane McMillan, Dania Beach, Florida

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Greek Breadsticks Recipe

Prep: 20 min. Bake: 15 min.

Yield: 32 Servings

20 15 35

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

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.
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.
Bake at 400° for 12-14 minutes or until golden brown. Serve warm with tzatziki sauce if desired. Yield: 32 breadsticks.

Originally published as Greek Breadsticks in Simple & Delicious December/January 2013, p42