Bread Twist

1/4 cup grated Parmesan cheese
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp pepper
1 egg white, lightly beaten
1 tbsp cold water
1 can (11oz) refrigerated breadstick dough

makes 16 bread twists

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 seperate strips, each about 1/2 in 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 miture; sprinkle twist with remaining cheese and herb mixture. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool.