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Preheat oven to 425F. Line large baking sheets with parchment paper or silicone baking mats. In a small bowl combine the cream cheese, jalapeno, salt, and pepper.
Dust a large work surface with flour and divide the dough ball in half. Working with one half, roll the dough with a rolling pin into a 1/4 inch-thick rectangle about 16 inches wide and 8 inches tall. If dough is not stretching out, let rest for 5 to 10 minutes before rolling again. Cut the dough lengthwise into 2 inch wide strips.
Place cream cheese mixture in a large zip-top bag and cut a small hole in one corner. Slowly and steadily squeeze cream cheese mixture in a narrow line down the center of each dough strip. Fold dough over and press tightly to seal. Place on prepared baking sheet. Repeat process with remaining dough ball.
Brush breadsticks with olive oil. Sprinkle with the cheddar cheese. Bake for 10-12 minutes, or until breadsticks are puffed and cheese is melted and golden brown. Serve warm.
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