Twisted puff pastry strips laced with Parmesan cheese and herbs are easy to make for dinner to accompany a steak and Caesar's salad. Make ahead and freeze; remove directly from freezer to oven to bake.

Thaw pastry sheet at room temperature 30 min. Preheat oven to 400E°F. Mix egg and water. Mix cheese, parsley and oregano. Unfold pastry on lightly floured surface. Roll into 14"x10" 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 a Silpat Baking Mat or greased baking sheet, pressing down ends. Brush with egg mixture. Bake 10 min. or until golden. Serve warm or at room temperature. Makes 28 appetizers. Make Ahead Tip: twist strips. Place on baking sheet and brush with egg mixture. Freeze. When frozen, store in plastic bag for up to 1 month. To bake, preheat oven to 400EF. Place frozen strips on greased baking sheet. Bake 15 min. or until golden.