Crisp onion breadsticks

18 rhodes rolls-thawed but still cold

2 eggs beaten

1 t flour

1 t garlic salt

1/2 t dried parsley flakes

1 t dried rosemary

1/4 c parmesan

2 cans (2.8 oz) french fried onions-crushed

cut rolls in half.  roll each half into 6-7 in ropes.  twist ropes together and pinch both sides.  in a shallow bowl, combine eggs, flour, salt, parsley, rosemary and cheese.  place onions in another shallow bowl.  dip each breadstick en egg mixture then roll in onions.  place 2 in apart on large baking sheet coated with cooking spray.  cover with plastic wrap and let rise until doubled.  remove plastic wrap and bake at 350 for 15-20 minutes.