Thaw out the Pepperidge Farm Puff Pastry on a large board. Working one sheet at the time, with a rolling pin expand out until ½ the thickness by rolling it on both directions.
Preheat oven at 350.
Fold lightly in half by slightly pressing on the folded edge. Re-flatten the puff pastry and cut alongside to separate the dough.
In a bowl mix together the rosemary and all the cheeses until well mixed.
Place half of the content on the half sheet. Press gently in.
Place the other half over it and roll the rolling pin over a couple of times.
With a brush, brush some of the egg white all over the dough that is facing you.
Cut lengthwise strips ¾ of inch wide.
Separate the strips, twist them an place them on a cookie sheet with a Silpat or parchment paper. Pinch each ends down on the cookie sheet. Brush more egg white over the strips
Bake for 10 to 15 minutes or until golden brown. Remove and let cool off.
Proceed with the second sheet of puff pastry doing the same as above.