• 1/2 pkg Puff pastry (1 sheet)
• 1 egg beaten with 1 Tbsp water
• 1/4 c grated Parmesan
• 1 Tbsp fresh Parsley, optional
• 1/2 tsp dried herb (I personally like rosemary, basil, and cracked black pepper)
• salt to taste

1. Thaw pastry sheet at room temperature 30 minutes.
2. Preheat oven to 400.
3. Mix cheese, herbs, and salt.
4. Unfold pastry on a lightly floured surface.
5. Roll into a 14 X 10 rectangle. cut in half lengthwise.
6. Brush both halves with eggwash.
7. Top one half of the pastry with the cheese mixture, sprinkling evenly.
8. Place remaining rectangle over cheese topped rectangle, egg-side down.
9. Roll gently with rolling pin to seal.
10. Cut crosswise into 1/2 inch strips.
11. Twist strips and place 2 inches apart on greased baking sheet, pressing down ends.
12. Brush with egg mixture.
13. Bake 10 minutes or until golden.
14. Serve warm or at room temperature.
15. To make ahead: twist strips.
16. Place on baking sheet and brush with egg mixture.
17. Freeze.
18. When frozen, store in plastic bag for up to 1 month.
19. To bake, preheat oven to 400.
20. Place frozen strips on greased baking sheet. Bake 15 minutes or until golden.

I love puff pastry. Minimal effort with big payoff!