* Unroll 1 (11-ounce) can refrigerated soft breadstick dough. Combine 2 tablespoons chopped oil-packed sun-dried tomatoes and 1 teaspoon minced garlic. Spread mixture from center to 1 short end of dough; fold other half of dough over tomato mixture, pinching ends to seal. Cut dough along perforations to form 8 breadsticks. Twist each breadstick; place on a baking sheet coated with cooking spray. Bake at 375º for 15 minutes.