1 (10 oz.) pkg. pie crust mix
1 (3 oz.) pkg. grated Cheddar cheese
2/3 c. Parmesan cheese
5 tbsp. cold water
1 slightly beaten egg
salt and pepper

Toss pie mix and cheeses together in bowl. Add 4 tablespoons water a little at a time mixing with fork until mixture forms ball. Divide dough in half. Roll half to 1/8-inch thick on lightly floured board to approximately 8 x 12-inch. Brush with egg mixed with 1 tablespoon water. Sprinkle lightly with seasonings. Cut into strips 1/2 x 3-inch long. Place on ungreased cookie sheet. Do the same to second half.

Bake at 425°F for 10 to 12 minutes or until golden brown. Transfer to cake rack to cool. Store in airtight container.

Makes approximately 120 sticks. This can also be put through cookie press. Chill dough 30 minutes in refrigerator before using press. Press using long jaw shape. Hold press at slight angle to push a whole line of dough, then cut into 3-inch pieces. When using press, use lightly greased cookie sheet.

Bake at 425°F for 10 to 12 minutes.