Source: dLife

Refrigerator dough topped with Parmesan cheese and fresh rosemary.

Servings

1 olive oil cooking spray
1 tbsp cornmeal (optional)
12 Rolls Dough, white, dinner, refrigerated , thawed (or whole wheat)
2 tbsp olive oil (or canola oil)
3 tbsp fresh rosemary (3-4 fresh sprigs)
1 tbsp grated Parmesan cheese

1 Preheat oven to 350 degrees F. Coat 2 cookie sheets with cooking spray; if desired, sprinkle with cornmeal.
2 Roll each ball of dough into a 9-inch rope. Place ropes about 1/2 inch apart on prepared cookie sheets.
3 Brush olive oil over dough. Break 36 small clusters of rosemary leaves off rosemary sprigs. Using 3 clusters for each breadstick, insert stem end of each cluster 1/4 inch deep into top of breadstick.
4 Sprinkle cheese over dough. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until almost double.
5 Bake 12 to 15 minutes until light golden brown. Serve immediately.

Great to eat on their own. For variety, try dunking in hot cheese sauce.