This dish contains the following allergens: Wheat, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
120g
marinated artichoke quarters, drained
60g
Greek olives, pitted
2 tablespoons
sundried tomatoes
170.1g
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)
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)
Utensils
Food Processor
Medium Bowl
Whisk
Silicone-Tipped Tongs
Step 1
In an electric food processor, add artichokes, olives, sundried tomatoes, and cream cheese and pulse until combined and smooth.
Step 2
Unfold each puff pastry and lay flat. Spread half 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.
Step 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.
Step 4
Select RAPID BAKE, set temperature to 400°F, and set time to 15 minutes. Press the setting dial to begin preheating.
Step 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.
Step 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.
Step 7
When cooking is complete, serve immediately with your favorite Mediterranean dip, such as hummus or tzatziki.
In an electric food processor, add artichokes, olives, sundried tomatoes, and cream cheese and pulse until combined and smooth.
120g
marinated artichoke quarters, drained
60g
Greek olives, pitted
2 tablespoons
sundried tomatoes
170.1g
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)
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)
Step 2 of 7
Unfold each puff pastry and lay flat. Spread half 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.
120g
marinated artichoke quarters, drained
60g
Greek olives, pitted
2 tablespoons
sundried tomatoes
170.1g
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)
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)
Step 3 of 7
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.
120g
marinated artichoke quarters, drained
60g
Greek olives, pitted
2 tablespoons
sundried tomatoes
170.1g
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)
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)
Step 4 of 7
Select RAPID BAKE, set temperature to 400°F, and set time to 15 minutes. Press the setting dial to begin preheating.
120g
marinated artichoke quarters, drained
60g
Greek olives, pitted
2 tablespoons
sundried tomatoes
170.1g
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)
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)
Step 5 of 7
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.
120g
marinated artichoke quarters, drained
60g
Greek olives, pitted
2 tablespoons
sundried tomatoes
170.1g
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)
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)
Step 6 of 7
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.
120g
marinated artichoke quarters, drained
60g
Greek olives, pitted
2 tablespoons
sundried tomatoes
170.1g
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)
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)
Step 7 of 7
When cooking is complete, serve immediately with your favorite Mediterranean dip, such as hummus or tzatziki.
