Dried herbs add great flavor to most any dish. Extend their shelf life by storing in a cool, dark place in a tightly sealed container. A cupboard, away from the stove, is the best location.
1/4 cup Parmesan cheese
1/2 Tbsp dried oregano
1/2 Tbsp dried basil
1/4 Tbsp pepper
1 egg white, slightly beaten
1 tsp cold water
8 refrigerated sticks of breadstick dough
Preheat oven to 350°F. Spray 2 baking sheets with cooking spray. 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; separate at perforations. Cut each strip lengthwise into 2 separate strips, each 1 2 inch thick.
Brush dough with some egg white mixture; sprinkle with some cheese mixture. Fold dough strips in half lengthwise; twist each strip to form breadsticks. Press ends together to seal.
Brush twists with remaining egg white mixture; sprinkle with remaining cheese mixture. Arrange on prepared baking sheets. Bake until golden brown, about 15 minutes. Serve warm.
Dried egg whites are a great staple to keep on hand. Look for them in the baking section of most supermarkets. Follow package directions and simply dissolve the egg powder in water for the desired yield. Double the herb and Parmesan cheese mixture. Keep the extra to use in egg dishes and casseroles or to jazz up garlic bread!