In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix thoroughly to blend the ingredients well.

Add the warm water and olive oil to the dry mixture. Stir until the dough starts to come together.

Turn the dough onto a floured surface and knead it for about 5 to 7 minutes until it becomes smooth and elastic.

Place the kneaded dough into a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for about 1 hour, or until it doubles in size.

While the dough is rising, prepare the cheese filling by mixing the shredded mozzarella, grated Parmesan, oregano, basil, and garlic powder in a bowl. Set aside.

After the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately ¼ inch thick.

Cut the dough into strips about 1 inch wide and 6 inches long.

Place a generous amount of the cheese mixture on one end of each strip, then fold the dough over to cover the cheese and pinch the edges firmly to seal.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Arrange the stuffed breadsticks on the baking sheet, spacing them apart.

Beat the egg in a small bowl and brush it over the tops of the breadsticks to give them a golden, glossy finish.

Bake in the preheated oven for 15 to 20 minutes, or until the breadsticks are golden brown and crispy.

Remove from the oven and allow the breadsticks to cool slightly before serving.