1 sheet puff pastry
1 large egg
1 tsp water
1/3 cup grated Parmesan cheese (can use ramano, asiago, or combination)
1/3 cup grated aged cheddar cheese (or any hard cheese shredded)
1 cup finely chopped California Ripe Olives (or any of your favorite olives)
1 tablespoon fresh thyme (can add a small bit of chopped rosemary as well)
Defrost the puff pastry according to the package directions.
On a lightly floured surface, roll out the dough until it is about 1/16 inch thick. The size of the pastry will depend on the brand you use, but you will likely have a rectangle about 12×30 inches.
Whisk together the egg with about 1 teaspoon of water and lightly brush onto the pastry.
On one half of the dough, working cross-wise, sprinkle the Parmesan, cheddar, olives, and thyme.
Gently fold over the other half of the dough and lightly press with the rolling pin. Using a floured pizza cutter or knife, cut the edges so you have an even rectangle.
Cut even strips and place on a parchment lined baking sheet, twisting if you wish.
Refrigerate the dough while you preheat the oven to 375° F.
Bake for about 15 minutes, then gently turn the straws over, and bake for 1-2 minutes more.
Remove from the oven and let cool slightly.
Enjoy warm or at room temperature.
Once cooled, the straws may be stored in a tightly sealed container for up to 3 days.