Quickest appetizer ever

The original recipe for these puppies is waaaaayyyy back in an ancient In Style magazine. I made it the first time on the tiny mini kitchen of Thatboy's "apartment" which was a room above some guy's garage. The kitchen consisted of a wall in the living room which housed a mini stove/oven and fridge. Cooking there was very.....creative. So this recipe was perfect because it doesn't take a lot of ingredients or space.

The other thing that's great about this recipe is how well it freezes. It's great to keep on hand for unexpected guests.

This recipe has gone through many incarnations and is so versatile - you can use whatever cheese you want. The first time I made it I used cheddar cheese and thyme. One of my favorite combos is parmesean and rosemary. Thatboy doesn't like rosemary, so I used oregano this time. My only word of warning is if you don't freeze them, they go very very quickly!

Cheese twists

1 sheet puff pastry, thawed (I am mad loving the new artisan sheets from TJs)
1 egg
1/4 cup parmesean cheese
1/2 Tbsp oregano

1) Preheat oven to 400. Mix egg with 1 Tbsp water. Mix cheese with oregano.

2) Roll pastry into rectangle and cut in half lengthwise. Brush both halves with the egg.

3) Sprinkle one rectangle with cheese mixture.

4) Place other half on top, egg side down - making a cheese sandwich. Press down gently to seal.

5) Cut crosswise into strips.

6) Twist strips and place on greased baking sheet. Brush with egg. Bake 10-15 minutes, until golden.