Inspiration Guide

30
INGREDIENTS
1
/2 cup marinated artichoke quarters, drained
1
/4 cup Greek olives, pitted
2 tablespoons sundried tomatoes
6 ounces vegetable cream cheese spread
2 frozen puff pastries, thawed
2 tablespoons shredded Parmesan cheese
1 large egg
1
/2 tablespoon water
1 tablespoon toasted sesame seeds
Nonstick cooking spray
Hummus (optional)
Tzatziki (optional)
GREEK STYLE BREADSTICKS
INTERMEDIATE RECIPE
DIRECTIONS
1 In an electric food processor, add artichokes,
olives, sundried tomatoes, and cream cheese
and pulse until combined and smooth.
2 Unfold each puff pastry and lay flat. Spread
3 ounces of cream cheese onto half of each
pastry and sprinkle with cheese. Top with the
artichoke mixture and Parmesan cheese. Fold the
pastry over and gently press edge to seal. Install
SearPlate in the bottom level of the unit, then
close the door.
3 Whisk together the egg and water. Brush
each pastry with the resulting egg wash, then
sprinkle with sesame seeds. Cut each pastry
in 1-inch strips. Twist each strip several times
to achieve a braided appearance. Lightly
spray each breadstick with nonstick spray.
Place into freezer or fridge to chill.
4 Select RAPID BAKE, set temperature to 400°F,
and set time to 15 minutes. Press the setting
dial to begin preheating.
5 When unit has preheated, open door, and
place about 10–12 breadsticks onto the
preheated SearPlate. Close door to begin
cooking. Set aside the remaining breadsticks.
6 When cooking is complete, use silicone-tipped
tongs to remove breadsticks from SearPlate
(do not use metal utensils on SearPlate),
then repeat Steps 4 and 5 to cook the
remaining breadsticks.
7 When cooking is complete, serve immediately
with your favorite Mediterranean dip, such as
hummus or tzatziki.
PREP: 20 MINUTES | PREHEAT: APPROX. 3–5 MINUTES | COOK: 15 MINUTES | MAKES: 16 BREADSTICKS
DUAL HEAT