Greek Breadsticks

Name: Greek Breadsticks
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 32 breadsticks.
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 large egg; 1 tablespoon water; 2 teaspoons sesame seeds; Refrigerated tzatziki sauce, optional

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

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 large 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.