1-1/2 cups (6 oz.) Sargento® Fine Cut Shredded Cheddar Jack Cheese
1/4 cup poppy seeds
2 Tbsp. dry onion soup mix
2 cans (11 oz. each) refrigerated breadstick dough
Spread cheese evenly in 13x9-inch baking dish. Sprinkle poppy seeds and soup mix evenly over cheese.
Separate breadstick dough into strips. Stretch strips slightly until each strip is about 12 inches long. Press strips, one at a time, into cheese mixture; turn and press lightly to coat. Transfer strips to non-stick baking sheets. Form each strip into a number (0-9), pressing the dough together so it holds its shape.
Bake in preheated 375°F oven 13 minutes or until golden brown.