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Unroll the puff pastry with the long side towards you on your work surface.
Cut down the middle to make two halves.
Spread the tomato sauce all over one half, then sprinkle the cheese over the top.
Pick the basil leaves and scatter over the tomato sauce and cheese.
Lay the other puff pastry half on top, pressing down, and, using a knife, cut into 8 strips.
Take each strip and twist it by holding one end and twisting with the other.
Brush each twist with beaten egg and sprinkle with the oregano.
Preheat the oven to 200°C, fan 180°C, gas 6.
Place the twists on 1-2 large lined baking tray(s), spaced apart, and cook for 20-25 minutes, or until puffed and golden.
To freeze: Place on a lined baking tray and flash freeze for 1 hour, then add to labelled freezer bags and return to the freezer.
Cooking from frozen: Preheat the oven to 200°C, fan 180°C, gas 6.
Place the frozen twists on 1-2 large lined baking tray(s), spaced apart, and cook for 30-35 minutes, or until puffed and golden.