1 11-ounce can refrigerated soft breadstick dough
2 tablespoons shredded parmesan cheese
1 tablespoon Peloponnese Kalamata Olive Spread
Heat oven to 375°F. Grease baking sheet.
Unroll breadstick dough; separate into 2 squares, but not into strips.
Spread each square with Kalamata Olive Spread.
Sprinkle dough squares evenly with parmesan cheese. Place 1 square of dough, filling-side-down, over second square of dough; press together slightly.
Cut each into 6 strips. Twist each strip.
Transfer filled squares to baking sheet, pressing ends down firmly.
Bake 13–15 minutes or until golden brown.