Preheat oven to 425 degrees. Spray two flat baking sheets with cooking spray.

In a mixing bowl, combine the Chebe mix, 2 tablespoons olive oil, ¾ cup Parmesan cheese, eggs and water. Dump the mixture onto a clean work surface and knead until the dough is smooth, about 1 minute.

In a small mixing bowl combine the remaining ¼ cup Parmesan cheese with the sesame and poppy seeds, pepper, and salt.

Place a piece of waxed or parchment paper about 15 by 13 inches on a work surface. Place the dough on the paper and cover with another piece of paper. Roll the dough into a rectangle about 14 by 12 inches and about ¼ inch thick. Remove the top sheet of paper, brush on 1 tablespoon of olive oil and sprinkle half of the Parmesan/seed mixture on top of the dough, pressing gently to get the seasonings to adhere. Place the paper back on top, flip over the dough and repeat the process on the other side of the dough.

Using a sharp knife or pizza cutter cut the dough into strips about ¼ inch thick. Gently lift the dough strips off the paper and place them on the prepared baking sheets.

Bake for 10 – 15 minutes depending on thickness or until the breadsticks are browned and crispy. Rotate the pans once halfway through baking time. Let cool and serve.

Store in an airtight container or zip lock bag at room temperature for up to 2 days.