1/2 package puff pastry (1 sheet)
1 T water
1/4 C grated parmesan
1 T fresh parsley, chopped
1/2 t dried oregano, crushed
Thaw pastry at room temperature, about 30 minutes
Preheat oven to 400° F. In one bowl, beat together egg and water. In another bowl, combine cheese, parsley and oregano.
Unfold pastry on a floured surface. Roll into a 14″ x 10″ rectangle. Cut sheet in half. Brush both halves with egg. Spread cheese mixture evenly over one sheet, and top with the other pastry half, egg side down. Roll gently with rolling pin to seal.
Cut into 24 or 28 strips. Twist strips and lay them on a greased baking sheet, pressing down ends to keep the shape. Brush twists with egg and bake 10 minutes.