Heat the Oven - Set the rack in the middle position. Heat to 375ºF (190ºC). Line two baking sheets with parchment paper and set them aside.
Defrost the Puff Pastry - Thaw the puff pastry overnight in the fridge. Alternatively, you can thaw it on the counter. Remove the frozen pastry from its packaging and defrost it on a sheet tray until it is cool but pliable, about 40 minutes.
Make the Seasoning Mix - In a small bowl, combine the paprika, Italian seasoning, salt, and black pepper and set aside.
Roll Out the Puff Pastry - Place defrosted puff pastry on a lightly floured surface. If the pastry surface feels sticky, lightly dust it with flour. Use a rolling pin to roll out into a 12 x 10-inch rectangle or about ⅛-inch thick.
Add Egg Wash - In a small bowl, whisk together the egg and water. Brush the surface with the egg wash.
Add Seasoning and Cheese - Sprinkle the spice mixture and parmesan cheese on top.
Press in the Toppings - Use a rolling pin to press the toppings into the dough gently.
Cut into Strips - Use a chef’s knife or pizza cutter to make 10-inch long strips, about ¾-inch wide. It should yield 12 strips.
Twist the Strips - Twist each strip, then lay on the parchment paper-lined baking sheet, at least 1 inch apart. There should be six per sheet. Brush the surface of each piece with egg wash.
Bake - Bake until golden brown, puffy, and crisp, about 14 to 16 minutes. Repeat with the remaining tray. Serve warm or transfer to a wire rack to cool completely.
Notes
Storing: Store in an airtight container in the refrigerator for up to 3 days. To freeze, place in a large resealable bag or container for up to 1 month.
Reheating: Heat at 350ºF (177ºC) on a baking sheet until warm and crisp, about 5 to 7 minutes.