Greek Breadsticks

• 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. 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.
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
3. .
4. Bake at 400u0b0 for 12-14 minutes or until golden brown. Serve warm with tzatziki sauce if desired.

olives, pastry, spreadable spinach, parmesan cheese, egg, water, sesame seeds

Taken from www.tasteofhome.com/recipes/greek-breadsticks/ (may not work)