Preheat oven to 400 degrees and line a large baking sheet with parchment paper.

Roll out puff pastry sheet. Then, brush half with sundried tomato pesto.

Sprinkle shredded mozzarella on top and add proscuitto, layering slices.

Fold empty side of pastry onto other half. Use pizza cutter or sharp knife to cut pastry into 8 strips.

Beginning at one end of the strip, twist the pastry.

Place pastry twists onto prepared baking sheet and form into candy cane shapes. Brush with egg wash.

Bake for 18-20 minutes, or until golden brown and flaky.

Serve warm.