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Pumpkin Seed Breadsticks

1 loaf Bridgford Frozen Ready-Dough®, thawed
1 Tbsp olive oil
Egg wash (1 egg beaten with 1 tablespoon water)
Pumpkin seeds or sunflower seeds
Kosher salt

Preheat oven to 425°F. Lightly grease or line 2 half sheet pans with parchment paper; set aside. On a lightly floured surface, roll thawed dough into an 8 x 16-inch rectangle. With a pizza slicer or sharp knife, divide dough into 16 equal size strips (8 inches long). Take one strip of dough and twist several times. Place on sheet pan. Continue with remaining strips (TIP: place the pan horizontally in front of you, then place 8 bread dough sticks 1-2 inches apart going down the pan). Brush dough evenly with egg wash. Sprinkle generously with seeds. Sprinkle lightly with salt. Bake in preheated oven for 10-12 minutes or until golden brown. Remove from oven and brush with olive oil.

Yield: 16 breadsticks

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