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
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 3/4-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 to 15 minutes. Serve warm with tzatziki sauce if desired.
Get ready for rave reviews. These crisp breadsticks are twisted with Greek-inspired goodness and are best served fresh from the oven.
TOTAL TIME: Prep: 20 min. Cook: 15 min./batch
YIELD: 32 breadsticks.
1 breadstick: 99 calories, 6g fat (2g saturated fat), 11mg cholesterol, 108mg sodium, 9g carbohydrate (0 sugars, 1g fiber), 2g protein.