Greek Breadsticks
TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: 32 breadsticks.
Get ready for rave reviews with these crisp breadsticks twisted with Greek-inspired goodness. Best served fresh from the oven. —Jane Whittaker, Pensacola, Florida
Ingredients
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1/4 cup marinated quartered artichoke hearts, drained
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2 tablespoons pitted Greek olives
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1 package (17.3 ounces) frozen puff pastry, thawed
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1 carton (6-1/2 ounces) spreadable spinach and artichoke cream cheese, divided
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2 tablespoons grated Parmesan cheese, divided
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1 large egg
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1 tablespoon water
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2 teaspoons sesame seeds
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Refrigerated tzatziki sauce, optional
Directions
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1.
Place artichokes and olives in a food processor; cover and pulse until finely chopped. Unfold 1 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.
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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.
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3.
Bake at 400° for 12-14 minutes or until golden brown. Serve warm, with tzatziki sauce if desired.
Nutrition Facts
1 breadstick: 101 calories, 6g fat (2g saturated fat), 11mg cholesterol, 104mg sodium, 9g carbohydrate (0 sugars, 1g fiber), 2g protein.
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