Pastry Twists

• 1/2 package of Pepperidge Farm frozen puff pastry dough sheets
• 1 egg
• 1 tbsp. water
• assorted fillings:  Parmesan Cheese, 1/4 cup grated parmesan cheese , 1tbsp. chopped fresh parsley,1/2 tsp. dried oregano leaves crushed;  Choco Berry, 2 tbsp. seedless raspberry jam and 1/3 cup mini semi sweet chocolate pieces;  Cinnamon -Sugar, mix 2 tbsp. sugar and 1 tsp. ground cinnamon

Thaw pastry sheet at room temperature for 30 min.  Preheat oven to 400 degrees.  Mix egg and water together and set aside.  Unfold pastry on a floured surface and roll into a rectangle about 14" x 10" and cut in half lengthwise.  Brush both halves with egg mixture.  Top one half with filling and place remaining half egg side down on top of it.  Roll gently with rolling pin to seal.  

Cut crosswise into 28 1/2 inch strips and twist the strips.  Place on a greased cookie sheet 2 inches apart pressing down the ends.  Brush with egg mixture and bake for 10 min. or until golden.  Serve warm, makes 28 twists.

ENJOY!!