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1
Lightly coat 2 baking sheets with cooking spray; set aside.
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2
Prepare bread mix according to package directions, using 5 tablespoons olive oil and adding the orange zest and 1 1/2 teaspoons crushed anise seeds. Divide dough in half; roll each into a 16- by 8-inch rectangle. Fold the dough into quarters and transfer to prepared cookie sheet. Unfold and reshape, if needed; cover with a sheet of oiled plastic wrap. Repeat with remaining dough.
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3
Let rise in a warm, draft-free place until almost doubled in bulk, about 1 hour.Using a pizza wheel, cut each rectangle in half crosswise, then cut each half lengthwise into strips 3/4 inches wide and 8 inches long. (You should have 48 strips-roll each strip into a rope and place them 1/2 inch apart on an oiled baking sheet (breadsticks will stretch to 9 or 10 inches). Or, transfer the strips to the baking sheet and pinch ends to the center to form a pretzel, pressing ends for a crimped effect. You can also twist the strips (like cheese straws) and place on the sheet.
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4
Cover with oiled plastic wrap and let rise in a warm, draft-free place until almost doubled in bulk, about 1 hour.
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5
Heat oven to 425u00b0F
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6
Coarsely crush the remaining 1/2 teaspoon anise seeds and place in a small dish. Stir in the salt and pepper; set aside.
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7
Brush breadsticks with remaining 1 tablespoon oil and sprinkle with the salt mixture.
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8
Bake until golden and crispy, 13 to 14 minutes. Transfer to wire racks and cool completely. (Can be made ahead and stored in an airtight container up to 4 days.).
