| 1 | 11 oz. can Pillsbury Refrigerated Breadsticks |
| 4 | Ozs. (1 cup) crumbled chèvre (goat) cheese with basil and garlic or plain chèvre (goat) cheese |
| 1/2 | Cup oil-packed sun-dried tomatoes, drained, coarsely chopped |
| 1/2 | Egg |
| 1 | Tablespoon water |
| Kosher or coarse salt, if desired
Directions
 | Preheat oven to 375º F. |
 | Spray cookie sheet with nonstick cooking spray. Unroll dough; separate into breadsticks. Cut each in half crosswise to make 24 small breadsticks. Press each breadstick until 1 ½ inches wide. |
 | With thumb, make indentation in center of each breadstick. Place 1 rounded teaspoon cheese in each indentation; top each with 1 teaspoon tomatoes. Roll up each jelly-roll fashion; place seam side down on sprayed cookie sheet. |
 | In small bowl, combine egg and water; beat well. Lightly brush over tops of filled breadsticks. Sprinkle each with salt. |
 | Bake 12-17 minutes or until tops are light golden brown. Serve warm. |
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