Position rack in the center of oven and preheat oven to 400°F.
Line three large baking sheets with parchment paper. (Alternatively, line the baking sheets with aluminum foil and lightly grease with butter or nonstick cooking spray.)
Thaw the pastry sheet at room temperature covered by a clean kitchen towel, about 30 minutes.
While the pastry is thawing, combine the cheese, olive oil, Baby Bam, Italian Essence, and garlic in a small mixing bowl. Stir well to combine.
In another mixing bowl, beat the egg with a fork and set aside.
On a lightly floured surface, gently unfold the pastry.
Dust the pastry lightly with flour and, using a rolling pin, roll into a 14 by 10-inch rectangle.
Using a pastry brush, brush the top of the pastry with the beaten egg.
Cut the pastry in half to form two 7 by 10-inch rectangles.
With the back of a spoon, spread the herb-cheese mixture evenly across one rectangle.
Lay the second rectangle across the cheese-coated piece, egg side down.
With the rolling pin, lightly roll the two sheets together to seal.
With a large knife, cut the sheets crosswise into strips, about 1/3 inch wide each. (Alternatively, you can use a pizza wheel to cut the strips.)
One at a time, grab the ends of each strip and twist in opposite directions to form a spiral.
Transfer the twists to the prepared baking sheets.
Bake the twists until golden brown, about 10 minutes.
Using oven mitts or pot holders, remove the baking sheets from the oven and let the twists cool on the sheets until cool enough to handle.
Serve the twists either warm or at room temperature.
YIELD: About 30 twists