1 can (16 ounces) refrigerated biscuits
For the Filling
2 tablespoons pitted Greek olives, chopped
1/2 cup oil-packed sun-dried tomatoes, chopped
1 teaspoon dried rosemary, chopped
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese
For the Glaze
1 tablespoon butter, melted
1 egg yolk, lightly beaten
2 tablespoons grated Parmesan cheese
Grease 2 baking sheets. Preheat oven to 375°F. For filling, in a small bowl,
combine olives, sun-dried tomatoes, rosemary, pepper and Parmesan; set aside.
Separate biscuits. Spoon an equal amount of filling in center of each biscuit;
fold over and press to seal.
On a lightly floured surface, with floured hands, roll each biscuit into a
5-inch strip. Hold each strip by the ends and twist. Arrange twists on prepared
baking sheets, 1 inch apart. Press down edges to prevent twists from unraveling.
For glaze, in a small bowl, mix butter and egg yolk. Lightly brush tops of
breadsticks with egg mixture; sprinkle with Parmesan. Bake until lightly golden,
about 15 minutes.