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Cheese Twists: Preheat oven to 400°F.
In small bowl, whisk together egg and 2 tsp water; set aside.
On lightly floured work surface, unroll 1 pastry sheet. Brush with egg wash. Sprinkle with half the shredded cheese and ½ tsp Italian seasoning. Using lightly floured rolling pin or hands, press cheese down to adhere to pastry. Cap with remaining pastry sheet. Brush with more egg wash and sprinkle with remaining cheese and remaining Italian season. Using lightly floured rolling pin or hands, press cheese down to adhere to pastry.
Refrigerate or freeze for 10 to 15 minutes to firm up pastry. (This will make pastry easier to cut.)
Using pizza cutter or sharp knife, cut pastry into ½-inch strips. Loosely twist strips and arrange on parchment paper–lined baking sheet.
Bake for 15 to 17 minutes or until puffed and golden.
Meanwhile, prepare dips.
Honey Mustard Dip: In small bowl whisk together honey, mustard, and dill until blended.
Zesty Garlic Aioli Dip: In another small bowl whisk together mayonnaise, lemon juice, salt, and pepper until blended. Refrigerate until ready to serve.
Warm Beer Cheese Dip: In small saucepan set over medium heat
Melt butter. Add onion and garlic and cook
Stirring occasionally
For 2 to 3 minutes or until tender. Sprinkle flour over top. Cook
Stirring
For 1 to 2 minutes or until coated.