*Place a loaf of Rhodes frozen dough on a greased or silicone lined baking sheet covered with sprayed plastic wrap. Thaw and rise about 4-5 hours or overnight in the refrigerator.

Preheat oven to 350 degrees Fahrenheit.

Roll the thawed dough into a large rectangle about 12×18-inches (the size of a half sheet tray). Use a little dusting of flour if needed. Spread pesto evenly over the dough.

Sprinkle with shredded mozzarella cheese. Then fold the dough in half with the shorter ends together, so the dough is stacked with the cheese and pesto inside.

Use a pizza cutter to divide the dough evenly into twelve, 1-inch strips. If using a silicone mat underneath the dough, be careful not to press so hard that you cut the mat.

Gently twist the dough to make breadsticks, keeping as much of the filling inside as possible. Place the pesto breadsticks about 1-inch apart on a prepared baking sheet. Cover with sprayed plastic wrap and let the dough rest for 20-30 minutes.

Bake at 350 degrees Fahrenheit for 15-20 minutes or until browned and baked through. Brush the tops with melted butter mixed with garlic salt, if desired, for added flavor. Enjoy warm!