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Greek 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
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    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

Directions

  • 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.
  • 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.
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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  • daniellelovesTOH
    Apr 29, 2013

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