Ingredients:

* 1 (11-ounce) can refrigerated bread sticks
* 1 tablespoon store-bought pesto
* 1 egg white
* 2 teaspoons grated Parmesan-Romano cheese blend

Preparation:

Line a baking sheet with parchment paper or use ungreased baking sheet. Separate dough into 12 bread sticks. With finger, firmly press dough to make an indentation lengthwise down center of each bread stick. Spoon 1/4 teaspoon pesto into each indentation.Fold dough lengthwise over pesto and press edges to seal.

Twist and stretch each bread stick to form a 22-inch rope.Shape each rope into pretzel shape; tuck ends under and press to seal.Place on paper-lined baking sheet.Beat egg white in a small bowl until foamy. Brush over pretzels.Sprinkle with Parmesan-Romano cheese.Bake in preheated 375-degree F. oven 12 to 18 minutes or until golden brown. Serve warm.