Step 1

Cheese Twists: Preheat oven to 400°F.In small bowl

Step 2

whisk together egg and 2 tsp water; set aside.On lightly floured work surface

Step 3

unroll 1 pastry sheet. Brush with egg wash. Sprinkle with half the shredded cheese and 1/2 tsp Italian seasoning. Using lightly floured rolling pin or hands

Step 4

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

Step 5

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

Step 6

cut pastry into 1/2-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

Step 7

prepare dips.Honey Mustard Dip: In small bowl

Step 8

whisk together honey

Step 9

mustard and dill until blended.Zesty Garlic Aioli Dip: In another small bowl

Step 10

whisk together mayonnaise

Step 11

garlic

Step 12

lemon juice

Step 13

oil

Step 14

mustard

Step 15

salt and pepper until blended. Refrigerate until ready to serve.Warm Beer Cheese Dip: In small saucepan set over medium heat

Step 16

melt butter. Add onion and garlic and cook

Step 17

stirring occasionally

Step 18

for 2 to 3 minutes or until tender. Sprinkle flour over top. Cook

Step 19

stirring

Step 20

for 1 to 2 minutes or until coated.