1 sheet Pepperidge Farm frozen Puff Pastry, thawed 20 min.
Granulated sugar
Cinnamon
1 egg, beaten with 1 tbsp. water

Unfold and cut pastry sheet in half. Roll out one piece to an 8x14 inch rectangle. Sprinkle generously with sugar and cinnamon. Fold the short edges of the pastry one quarter the distance towards the center. Sprinkle again with sugar and cinnamon and fold short edges again towards the center, leaving a 1/4 inch space between the edges. Fold one side over onto the other, making an 8 layer rectangle. Chill 10 minutes. Repeat with second piece.

Preheat oven to 425 degrees F. Slice chilled rolls crosswise into 1/2 - 3/4 inch pieces. Brush with egg mixture. Place on ungreased baking sheets and bake for 10 minutes, or until golden brown. Remove immediately from baking sheets and let cool. Makes about 32 pastries. For appetizers, substitute grated Parmesan cheese for sugar/cinnamon mixture.