Unroll dough; sprinkle with blue cheese and dates. Cover with waxed paper; press cheese and dates into dough using rolling pin. Remove waxed paper. Cut dough into 12 strips with kitchen scissors. Fold each breadstick in half lengthwise; pinch ends to seal in filling. Twist each dough strip 6 times, stretching slightly. On cookie sheet, place strips 1 inch apart. Firmly press down ends. Brush with oil; sprinkle with salt.