1 package (1/4 ounce) active dry yeast 
3/4 cup warm water (105° to 115°F) 
2-1/2 cups all-purpose flour 
1/2 cup (2 ounces) shredded part-skim mozzarella cheese 
1/4 cup (1 ounce) shredded Parmesan cheese 
1/4 cup chopped red bell pepper 
1 green onion with top, sliced 
1 medium clove garlic, minced 
1/2 teaspoon dried basil leaves, crushed 
1/2 teaspoon dried oregano leaves, crushed 
1/4 teaspoon salt 
1/4 teaspoon red pepper flakes (optional) 
1 tablespoon olive oil 

Preheat oven to 400°F
Spray 2 large nonstick baking sheets with nonstick cooking spray; set aside
Sprinkle yeast over warm water in small bowl; stir until yeast dissolves
Let stand 5 minutes or until bubbly
Meanwhile, place all remaining ingredients except olive oil in food processor; process a few seconds to combine With food processor running, gradually add yeast mixture and olive oil
Process just until mixture forms a ball. (Add an additional 2 tablespoons flour if dough is too sticky.) 
Transfer dough to lightly floured surface; knead 1 minute
Let dough rest 5 minutes
Roll out dough with lightly floured rolling pin to form 14×8-inch rectangle; cut dough crosswise into 1/2-inch-wide strips
Twist dough strips; place on prepared baking sheets. 
Bake 14 to 16 minutes or until lightly browned

Food exchange 1 Starch 1/2 Fat
(2 breadsticks) 
Calories 112 Calories from Fat 19 % Total Fat 2 g Saturated Fat 1 g 
Cholesterol 4 mg Carbohydrate 18 g Fiber 1 g Protein 4 g Sodium 91 mg

Courtesy Diabetic Cooking

Serves 14