I know! I know! Refrigerated dough? But this dish works beautifully as a side, and when you’re making the rest of the meal from scratch this recipe will come in very handy. You can use any cheeses and herbs, but this is my favorite combination: The Parmesan and Gruyère make the bread sticks perfectly cheesy, and the rosemary gives them a hint of freshness and color. Don’t tell anyone about the refrigerated dough, and they’ll never know.
Preheat the Oven to 350 degrees F. Line 2 large, heavy baking sheets with parchment paper.
Chop the Gruyère cheese, Parmesan cheese, and rosemary together to mince and blend. Set the cheese mixture aside.
Separate the dough rectangles. Using a large, sharp knife, cut each dough rectangle in half lengthwise to form 2 thin strips from each rectangle. Lightly brush the oil over the dough strips. Working with one dough strip at a time, coat each strip with the cheese mixture, then roll each dough strip between your palms and the work surface into an 8-inch-long strip. Transfer the dough strips to the prepared baking sheets and sprinkle with the salt. (The bread sticks can be prepared up to this point 4 hours ahead. Cover tightly with plastic wrap and refrigerate. Remove the plastic before baking.)
Bake until the bread sticks are golden brown, about 15 minutes. Transfer the warm bread sticks to a basket and serve.