Ingredients
½pkgPepperidge Farm® Puff Pastry Sheets,(1 sheet)
1egg
1tbspwater
¼cupparmesan cheese,grated
1tbspfresh parsley,chopped
½tspdried oregano leaves
Preparation
Heat the oven to 400 degrees 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 14×10-inch rectangle. Cut in ½ 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 ½-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.
Serve and enjoy.
