Preheat oven to 400 degrees F. Prepare a cookie sheet by lining with parchment paper, or foil that's been sprayed with cooking spray.
On a lightly floured, flat surface (like a cutting board) roll out one tube of pizza dough. Keep the other in the fridge until you are ready to use it.
Spread sauce evenly on pizza dough. Sprinkle with half of the parsley. Add a little Italian seasoning or oregano if using plain tomato sauce.
Sprinkle evenly with about 2/3 of the cheeses.
Roll out the other tube of pizza dough and place it squarely on top of the first, pressing down lightly. With a pizza cutter or a very sharp knife, slice dough width-wise into sticks, about every 2 inches. Then cut across the middle lengthwise so that each stick is cut into two pieces. Take the ends of each stick and gently twist. You may have to help the center part along with your hands. They don't have to be perfect - we're going for rustic!
Lay each twist on a parchment or foil covered cookie sheet, close together but not touching. Crack egg into a small bowl. Add a tablespoon of water and whisk with a fork to combine. Brush tops of breadsticks lightly with egg wash. Sprinkle with remaining cheese and parsley.
Bake at 400 degrees for about 15 minutes, or until tops are golden brown.
Cool for at least 5 minutes, then gently slide breadsticks from the cookie sheet to a plate. Serve with ranch or extra pizza sauce for dipping.