Parmesan Cheese Twists

½ pkg Pepperidge farm frozen puff pastry sheets  (1 sheet)

1 egg

1 tbls water

¼ cup grated parmesan cheese

1 tbls chopped fresh parsley

½ tsp dried oregano leaves, crushed

Thaw pastry sheet at room temp for 30 minutes.

Preheat oven to 400

Mix egg and water

Mix cheese, parsley and oregano

Unfold pastery on lightly floured surface. Roll into 14X10 inch rectangle.

Cut in half lengthwise – brush both halves with egg mixture

Top 1 rectangle with cheese mixture

Place remaining rectangle over cheese topped rectangle , egg side down

Roll gently with rolling pin to seal

Cut crosswise into 28 ½ inch strips

Twist strips and place 2 inch apart on a grease baking sheet, pressing down ends.

Brush with egg mixture

Bake 10 mins or until golden brown