Line a sheet pan with parchment paper or lightly grease it and set aside. Place the frozen Bridgford Breadstick Dough on a clean work surface and thaw just until pliable. Do not allow the dough to thaw completely, as it is easier to handle while still slightly frozen.

Using a sharp knife, cut each breadstick in half crosswise to create 48 breadsticks, each approximately 5 inches long. Arrange the breadsticks on the prepared sheet pans, leaving 1 to 2 inches of space between each one. Lightly brush with melted butter or olive oil and allow them to rise until puffy, about 30 minutes. Gently pull and twist each breadstick, then press lightly to flatten.

In a bowl, combine the Swiss cheese, Parmesan cheese, diced green onions, and melted butter or olive oil. Mix well, then evenly distribute the mixture over each breadstick. Allow the dough to rise again in a warm place until doubled in size.

Bake in a preheated 325 degree convection oven for 7 to 9 minutes, or until golden brown. Remove from the oven, cool slightly on a wire rack, and serve warm.

Yield: 48 breadsticks.

Tip: Swiss cheese can be replaced with mozzarella, Cheddar, or Jack cheese. For extra flavor, brush the breadsticks with garlic butter immediately after baking.