Wow Norman, Those look delicious!! Very good work. I've read most of the posts on the board about breadsticks, and have learned a lot, but I'm still searching for something. Should I cook them on pizza stone at the same temperature I do for pizza, or do I cook them in a pan, or what? That's my biggest question. I'm going to try making breadsticks soon, so we'll see how they turn out.
There are different ways to go about making bread sticks, but the way I make them now is: lightly flour a dough ball, roll the dough out (with a rolling pin, until it is about the thickness you want), brush with any kind of oil (I use garlic herb infused olive oil), add any kind of cheese, cheeses or herb toppings, then place on parchment paper in a jelly roll pan, bake right on the stone at the same temperature I bake pizzas, (until the dough starts to look done) then transfer off the parchment paper, onto the stone to finish, then cut with a scissors.
I used to just hand stretch the dough and have a puffier rim, but I did then go about making the bread sticks the same way I explained above.
I never tried baking right on the stone, from the beginning, so maybe someone can answer you if they did try that method.
Best of luck making your bread sticks and if you can post some pictures.