Get ready for rave reviews. These crisp breadsticks are twisted with Greek-inspired goodness and are best served fresh from the oven.
PREP: 20 MIN. • COOK: 15 MIN./BATCH • MAKES: 32 BREADSTICKS
- ¼ cup marinated quartered artichoke hearts, drained
- 2 Tbsp. pitted Greek olives
- 1 pkg. (17.3 oz.) frozen puff pastry, thawed
- 1 carton (6 ½ oz.) spreadable spinach and artichoke cream cheese
- 2 Tbsp. grated Parmesan cheese
- 1 large egg
- 1 Tbsp. water
- 2 tsp. sesame seeds
- Refrigerated tzatziki sauce, optional
1. Preheat air fryer to 325°. 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 the cream cheese over half of pastry. Top with half the artichoke mixture. Sprinkle with half 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 ¾-in.-wide strips. Twist strips several times.
3. In batches, arrange bread sticks in a single layer on greased tray in air-fryer basket. Cook until golden brown, 12-15 minutes. Serve warm with tzatziki sauce if desired.
1 breadstick: 99 cal., 6g fat (2g sat. fat), 11mg chol., 108mg sod., 9g carb. (0 sugars, 1g fiber), 2g pro.
