Palmiers -- kind of like bread but better

I love a good bread to serve with a big salad, or soup, or pretty much anything. I made these Palmiers to go with a pasta dinner one night. I am pretty sure we shouldn't have eaten all of them in one sitting, but we did. I used a couple different recipes as a guide and ended up making my own version. The recipe uses frozen puff pastry. I take help wherever I can get it and if it's good enough for real chefs, it's good enough for me. One thing that is worth doing yourself though is grating the Parmesan cheese. Buy a block -- it lasts a good while in the fridge. The difference in taste between what you grate yourself and the stuff that comes in the green plastic jar is amazing. If you're going to try this recipe, make sure you leave time for the dough to chill after you've worked with it.

Ingredients:
6 tablespoons grated Parmesan cheese
1/2 (17.3-ounce) box frozen puff pastry, thawed (recommended: Pepperidge Farms)
1 egg, lightly beaten
1 tablespoon water
1/4 cup shredded Italian cheese blend (or a little more...)
Dried oregano or other Italian seasonings 

Directions:
Sprinkle work surface with some of the grated Parmesan cheese. Unfold a thawed sheet of puff pastry on top of the cheese. Brush the pastry with egg wash made from 1 egg beaten with 1 tablespoon water.

Combine 2 tablespoons Parmesan cheese and shredded Italian cheese blend. Sprinkle over the surface. Sprinkle your desired amount of dried oregano or other Italian seasonings (a teaspoon or so should be enough). Press into the pastry.

Roll one of the long sides into the middle; repeat with the other side so that they meet in the middle. Cover and refrigerate 30 minutes.

Preheat the oven to 350 degrees F.

Cut 1/8-inch thick slices, starting at shortest edge. Dip flat faces of palmiers in remaining Parmesan and lay on baking sheet. Bake for 20 minutes, or until golden brown.