1 sheet of store-bought frozen puff pastry
1 1/2 cups freshly grated Parmigiano Reggiano, divided
1 Tbsp unsalted butter, brush
2 tsp Spicewalla Black Peppercorns, freshly ground, divided
1 egg, for egg wash

1. Preheat oven to 400°F.
2. Thaw the puff pastry according to the directions on the box.
3. Gently unroll thawed puff pastry sheet and brush with melted butter.
4. Sprinkle with 1 cup of the grated Parmigiano Reggiano then with 1 tsp of the freshly ground black pepper
5. Use your hands to press the cheese and pepper down into the dough.
6. Fold the puff pastry in half and use a rolling pin to roll into a larger square that is 1/8 inch in thickness
7. Use a knife or pizza roller to cut the dough into long strips that are about 1 inch wide. 
8. Twist each side of the strip to create an even spiral and place on a sheet pan lined with garment paper or a silpat. Press each end of the strip down into the paper to make sure it does not unravel. Repeat with remaining straps and place them a couple inches apart on the tray.
9. Chill in the freezer for 10 minutes.
10. Mix the egg with a couple Tbsp of water and whisk together. 
11. Brush each strip with egg wash, then sprinkle with remaining 1/2 cup of cheese and remaining 1 tsp black pepper. 
12. Bake for 10-15 minutes until puffed and golden brown. 
13. Enjoy!