¼ c. grated Parmesan cheese
½ tsp. dried basil
1 egg white, lightly beaten
1 can (11 oz.) refrigerated breadstick dough
½ tsp. dried oregano
1/8 tsp. pepper
1 tsp. cold water
Preheat oven to 350 degrees. Spray 2 baking sheets with nonstick cooking spray. Combine Parmesan cheese, oregano, basil and pepper in a small bowl. Mix well and set aside. Beat egg white with cold water; set aside.
Unroll breadstick dough; separate along perforation lines. Cut each dough strip in half lengthwise to make two separate strips, each about ½ inch thick. Pat half of cheese and herb mixture onto dough strips, pressing firmly to adhere. Twist each strip of dough on baking sheet to form bread twist. Brush twists with egg mixture; sprinkle twists with remaining cheese and herb mixture. Bake until golden brown, about 15 minutes.
Other options when you don’t have all the above spices on hand;
2 T. grated Parmesan cheese and ½ tsp. dried thyme leaves, crushed OR
¼ c. crushed sour cream and onion potato chips