2 sheets (1 box) frozen puff pastry, defrosted overnight in the refrigerator
Flour, for dusting
1 cup shredded Italian cheese blend
2 teaspoons minced fresh thyme leaves
Freshly ground black pepper
Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches.
Beat the egg and brush the surface of the pastry.
Sprinkle each sheet evenly with 1/2 cup of the shredded cheese, 1 tsp. thyme, salt and pepper.
With the rolling pin, lightly press the toppings into the pastry.
Cut each sheet with a pizza wheel into 12 strips, and again to half the strips.
Twist each strip and lay on baking sheets lined with parchment paper or lightly sprayed with Pam.
Bake for 15 minutes, or until lightly browned and puffed.
Cool and serve at room temperature.