1 pkg refrigerated breadstick dough
1 egg
1 Tbs chopped fresh rosemary
1 Tbs kosher salt

Preheat oven to 375°

Unroll dough on cutting board. Cut each breadstick into quarters to make bite-sized nuggets. Place nuggets on ungreased baking sheet.

In a small bowl, beat egg with 1 Tbs water. Brush each nugget with egg mixture. Sprinkle each nugget with kosher salt and rosemary.

You can also make "knots" instead of nuggets. Seperate dough along perforated lines. Tie each breadstick into a knot, place on baking sheet.

For our next batch we are going to add Parmesan cheese to the salt and rosemary seasoning.