Unroll dough; cut each bread stick in half. Fold each piece of dough in half,
and press out to make a 1 1/2 x 4-inch rectangle.
Cut each piece of string cheese in half to make 16 pieces, each 3-inches long.
Roll one piece of hard salami over one stick of cheese. Place each cheese roll into
middle of dough. Pull both ends up to meet in the center; stretch and pinch side
of dough, covering completely, and pinching sides and ends to seal. Roll on table
with palm of hand until fairly smooth, and no bare spots.
Refrigerate for at least one hour before baking.
Just before serving, heat oven to 425 degrees F. (Optional: Dip each stick in
beaten egg, and roll in bread crumbs.) Place seam-side down on prepared cookie sheet.