Parmesan Cheese Crisps

By debrcovey

Ingredients

• 1/2 package (17 1/4 oz.) Pepperidge Farm frozen Puff Pastry Sheets (1 sheet)
• 1 egg, beaten
• 1 tablespoon wwater
• 1/4 cup grated parmesan cheese
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried oregano leaves, crushed

Preparation

Step 1

1. Thaw pastry sheet at room temperature 20 minutes. Preheat oven to 400. Mix egg and water and set aside. Mix cheese, parsley and oregano and set aside.
2. Unfold pastry on lightly floured surface. Roll into 14" x 10" 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 with rolling pin to seal.
3. Cut crosswise into 28 (1/2") strips. Twist strips and place 2" apart on greased baking sheet, pressing down ends. Brush with egg mixture. Bake 20 minutes or until golden.