Carefully unroll your crescent roll dough and separate it into squares/rectangles instead of separating it into triangles. You should have two triangles per square and four squares per dough package, with eight squares in total.
On a large cutting board, roll the crescent roll dough flat using a rolling pin.
Cut rolled dough into eight squares using a sharp knife or pizza cutter.
Take each square and cut small strips with a sharp knife but being careful to leave the center of each square intact.
Cut each string cheese in half to fit in the middle of each square, then cut the cheese in half lengthwise. Place each quarter of string cheese into the center of each sliced crescent square.
Carefully braid and wrap the cheese with the sliced dough strips. As you wrap, alternate the placement of the strips onto the cheese to resemble a mummy's wrap. There is no perfect way to weave this dough, so don’t worry about messing up. Just be sure to tuck the ends of each strip to secure it to itself, ensuring you completely cover the cheese to prevent it dripping and leaking out as the braided breadsticks bake.
Place the breadsticks on a baking sheet that’s been sprayed with cooking spray (or use parchment paper of a silicone baking mat). Using a basting brush, brush the breadsticks generously with melted butter.
Season to taste – add fresh ground salt and pepper onto the breadsticks then sprinkle them with garlic powder, onion powder, and dried parsley as well.
Place two sliced olives per breadstick at the top to resemble eyes.
Bake for 10 to 12 minutes or until breadsticks are golden brown.
Allow to cool slightly before serving. The best and easiest way to cool these is to place them on a wire rack. Once cool enough to serve, you can serve them with marinara or pizza sauce for dipping.