Semi-Homemade Breadsticks

Let's face it ... sometimes you have to play the Sandra Lee card. I am no baker. I've never attempted to make anything that involves yeast. Frankly, working with yeast scares the bejeezus out of me. But I find that preseasoned breadsticks are always waaaay too salty (if you are a fan of my blog, you will rarely see salt as an ingredient), so I figured I'd give this a go. Score! I know most people use crescent roll dough for this sort of item, but I like the slightly denser dough of pizza dough versus the flakiness of crescents.

1 tube Pillsbury refrigerated pizza crust dough
2 Tbsp extra virgin olive oil
1 Tbsp Italian seasoning
1 Tbsp garlic powder
2 Tbsp shredded Parmesan or Romano cheese

Preheat oven to 400 degrees.

Open dough tube and spread evenly over a large non-stick baking sheet. Brush about 3/4 of the oil over the surface of the dough. Sprinkle Italian seasoning, garlic powder, and the shredded cheese over oil.

Using a pizza cutter, slice the dough in half down the long length of the baking sheet, and then into 12 strips the other direction, creating a total of 24 breadsticks. Grab the end of each stick and twist each end in the opposite direction of each other, turning the underside of each end up. Firmly press the ends onto the baking sheet and then brush the undersides of the ends with the remaining olive oil.

Bake for 15 minutes until golden brown.

Yields 24 breadsticks.

WW info: 1 point each