1 tablespoon vegemite
2/3 cup Parmesan cheese
Preheat oven to 220 C. Line oven tray with baking paper.
Spread one pastry sheet with half the vegemite then sprinkle with half the cheese. Top with remaining pastry sheet and spread vegemite and remaining cheese.
Cut pastry stack in half, place one stack on top of the other and press down firmly. Cut crossways into 24 strips. Twist each strip, pinching the ends to seal. Place on tray and bake 12 minutes.
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