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Preheat oven to 180°C
Brush the puff pastry lightly with egg wash
On the long half of the pastry, spread out the grated mozzarella and Cheddar cheese
Layer the pancetta on top of the cheese
Fold the pastry over and slice into approximately 1.5cm wide strips (yields about 20 strips)
Brush the strips lightly again with egg wash
Twist the strips and place on a baking tray lined with parchment paper
Brush the twists again with egg wash
Bake for 20-25 minutes until golden, crunchy, and flaky
Mix fresh chopped herbs (parsley, basil, or coriander) with chopped garlic and olive oil
Brush the garlic oil mixture on the twists as soon as they come out of the oven
Serve hot or cold