Garlic pastry twists

I love a good sidekick. The tomato soup to the grilled cheese. The greek salad to the spinach pie. What's a better sidekick to any red sauce dinner than a good breadstick? Ok, maybe a garlic pastry twist!

All you need to do is thaw your favorite brand of puff pastry (is it normal to have a fave brand?) and then layer on the flavor. Garlic butter, nutty pecorino romana and fresh thyme. Ok, dried thyme is a-ok too. I'm not a monster!

So make these next time you're looking to switch up your breadstick game. Or literally just because. Side note: Garlic pastry twists should be the star, not the sidekick. My campaign for garlic pastry twists begins today. 'Till then, find the recipe below!

Garlic pastry twists

• 14 oz. frozen puff pastry, thawed

• 3 tablespoons butter, melted

• 3 garlic cloves, finely chopped

• 3 tablespoons finely-grated pecorino romano

• 2 springs fresh thyme, removed from stem

• Salt and pepper

Preheat your oven to 400 degrees Fahrenheit.

Lay the puff pastry flat on a floured surface. Combine the melted butter with the garlic and brush the garlic butter onto one side of the puff pastry. Cut the pastry into 15 equal strips.

Place each pastry strip on a lined baking sheet, an inch or two apart. You'll need to bake in 2-3 batches. Gently twist each strip several times. Evenly distribute and sprinkle the pecorino romano and thyme over the twists. Top each twist with a sprinkle of salt and pepper.

Bake the twists in the oven for ~13 minute until puffed and golden.