Roll out defrosted puff pastry on a clean, non-stick surface. Brush a thin layer of Summer Fresh Artichoke & Asiago Dip onto one side of the sheet of rolled puff pastry, leaving a 1/2" (1.5 cm) border all the way around. Brush the border with melted butter, and fold the pastry sheet in half like a book.

Brush entire surface, both sides, of the folded pastry with more melted butte. Sprinke with parmesan cheese and Italian pasley on both sides. Use a pizza cutter to cut the folded pastry into thin strip, about 1/2" (1.5 cm) wide.

Twist each strip and place it on a baking sheet lined with parchment paper. Bake in a 180C/350F oven for about 10 minutes, or until golden brown. Watch carefully to make sure they don't burn! Remove from the oven and allow to cool. Serve with small espresso mugs filled with Summer Fresh Roasted Red Pepper Dip for dunking.

Makes 12 - Enjoy!