1 sheet Pepperidge Farm frozen Puff Pastry, thawed 20 min.
1 egg beaten with 1 tbsp. water
2 to 3 tbsp. grated Parmesan cheese
Poppy seeds

Preheat oven to 400 degrees F. On a lightly floured surface, roll sheet to a 14x10 inch rectangle. Cut in half lengthwise to make 2 rectangles. Brush each rectangle with egg mixture; sprinkle one with Parmesan cheese and the other one with poppy seed. Lay one rectangle directly over the other, making sure the egg-brushed sides are touching. Roll very gently with a rolling pin to make pastry stick together. Brush with more egg and sprinkle with poppy seed. Cut pastry crosswise into 1/2 inch strips. Twist strips into corkscrew shapes and put on ungreased baking sheet. Bake for 10-12 minutes or until puffed and golden brown. Makes about 28 twists.

Variations: In place of Parmesan cheese and poppy seed, substitute shredded Cheddar cheese and sesame seed, or shredded Fontina cheese and cayenne pepper. Or, spread the pastry with Roka Blue Cheese Spread, eliminating the egg wash. For salt sticks, cut a single layer of pastry into strips, brush with egg and sprinkle with coarse salt.