Preheat oven to 400. Lightly oil a large baking sheet.

In a medium bowl, stir together the italian seasoning, red pepper flakes and parmesan cheese. In a separate bowl, combine olive oil and garlic. Set aside.

On a lightly floured surface, using a lightly floured rolling pin, roll out the pizza dough into a 15x10 inch rectangle. Brush the dough with a couple teaspoons of garlic oil and sprinkle a little more than half of the parmesan cheese mixture on top of the dough. Top that with the ½ cup of mozzarella and use your hands to press the cheeses into the dough. Fold the dough in half to make a 10x8 inch rectangle and pinch the edges firmly to seal. Run your floured rolling pin over the dough a few times to smooth it out.

Using a sharp knife or pizza cutter, cut the dough into 6-7 equal strips. Twist each strip from both ends and transfer the twisted dough to the prepared baking sheet, spacing them about an inch apart. A little bit of the cheese filling might fall out while you're twisting them - that's okay - press some of it back in there.

Once all the bread twists have been transferred to the baking sheet, brush them with the garlic oil and sprinkle any cheese that fell out during the slicing and twisting onto the tops of the breadsticks.

Bake the breadsticks for 17-20 minutes, rotating the pan once halfway through the cooking time.

Meanwhile, stir the parsley into the remaining parmesan cheese mixture. As soon as the breadsticks come out of the oven brush them with the remaining garlic oil and sprinkle with the parmesan parsley mixture.