THAT HEAVENLY TEXTURE: Puff pastry is flaky and chewy and I could eat it for every meal.
Thaw 1 sheet of puff pastry according to box directions.
Line a baking sheet with parchment paper or nonstick foil.
On a sheet of parchment paper or a floured surface, roll out the puff pastry sheet to about 15×12 inches.
Use the back of a spoon to spread pesto over the entire dough. Sprinkle with cheese.
Fold dough in half lengthwise and press down so the cheese sticks to the pesto.
Cut into 1-inch strips (a pizza cutter works great for this).
Brush each with beaten egg. Sprinkle with a pinch of salt and Italian seasoning.
Bake for 15 – 17 minutes, until browned. Serve hot.