Grease baking sheets; set aside. In a small bowl stir together butter, garlic, and Italian seasoning. Set aside.
On a lightly floured surface, roll bread dough into a 12-inch square. (If dough is too elastic, let rest for 5 to 10 minutes before rolling.) Spread butter mixture evenly over dough. Sprinkle with pine nuts, pressing into dough slightly. Sprinkle with cheese.
Fold dough into thirds. With a sharp knife or pastry wheel, cut dough crosswise into twenty-four 1/2-inch-wide strips. Twist each strip once; pinch ends to seal.
Place twists about 2 inches apart on prepared baking sheets. Cover and chill for at least 6 hours or up to 24 hours.
Preheat oven to 375 degree F. Brush a little milk over each twist. Bake in preheated oven for 15 to 18 minutes or until golden. Serve warm. Makes 24 twists.