Ingredients
- 1 Puff Pastry Sheet
- 1 egg
- 1 tbsp. water
- 1/4 cup grated Parmesan cheese
- 1 tbsp. chopped parsley
- 1/2 tsp. dried oregano leaves, crushed
Preparation
Step 1
Thaw pastry sheet at room temperature 30 mins. Preheat oven to 400°F. Mix egg and water. Mix cheese, parsley and oregano.
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 gently with rolling pin to seal.
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 10 min. or until golden. Serve warm or at room temperature.
Crisps can be stored in airtight container up to 1 week. To make ahead, twist strips. Plac eon baking sheet and brush with egg mixture. Freeze. When frozen, store in plastic bag for up to 1 month. To bake, preheat oven to 400°F. Place frozen strips on greased baking sheet. Bake 15 mins. or until golden.