Cover a clean work surface with flour. Using a rolling pin, roll out the puff pastry, forming an 8 in. x 10 in. rectangle.
Brush the pastry with mustard and sprinkle with green onions and thyme. Top with Armstrong Triple Cheddar shredded cheese. Fold puff pastry in half, length-wise. Using a rolling pin, press down on the pastry, ensuring all ingredients are thoroughly combined.
Cut the pastry into ¾ inch strips, brush them with egg, twist them, and place them on a baking sheet lined with parchment paper. Refrigerate for at least 10 minutes. Cook in the center of the oven for approximately 14 minutes, turning at the halfway mark.
