Cooking Directions

• Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.  Stir the cheese, parsley and oregano in a small bowl.
• Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14x10-inch rectangle. Cut in half lengthwise.  Brush the halves with the egg mixture.  Top 1 half with the cheese mixture.  Place the remaining half over the filling, egg-side down.  Roll gently with a rolling pin to seal.
• Cut the pastry crosswise into 28 (1/2-inch) strips.  Twist the strips and place on a baking sheet, pressing down the ends. Brush the pastries with the egg mixture.
• Bake for 10 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Ingredients

• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 1 egg
• 1 tablespoon water
• 0.25 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 0.5 teaspoon dried oregano leaves, crushed