1 8 count can refrigerated breadstick dough or your from scratch recipe
1/4 C Parmesan, grated
1/2 t Dried Oregano
1/2 t Dried Basil
1/8 t Pepper, fresh cracked
1 Egg White, slightly beaten
1 T Cold Water
Preheat oven to 350° F. Spray 2 baking sheets. Combine Parmesan, oregano, basil and pepper in a small bowl mix well and set aside.
Beat egg white with water and set aside. Unroll breadstick dough and separate at perforations. Cut each strip lengthwise into 2 separate strips each 1/2" thick.
Brush dough with some egg white mixture. Sprinkle with some cheese mixture. Fold dough strips in half lengthwise and twist each strip to form breadsticks. Press ends together to seal.
Brush twists with remaining, egg white mixture; sprinkle with remaining cheese mixture.
Serve with a plate of Dipping Oil. Amoretti Premium Extra Virgin Finishing Olive Oil infused with Kalamata Olive Natural Flavor is excellent. If you cannot find that particular brand, then try a high quality extra virgin Olive Oil. Make a large batch and bottle the rest, cork and store in dry place.
1 C Your favorite Dipping Olive Oil
1 T Sun Dried Tomato, diced
1/4 t Sea Salt, finish with salt when ready to serve
1 t Dried Red Peppers
1 t Dried Italian Seasonings
Combine all ingredients except salt. Finish with salt upon service.