Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
On a lightly floured surface, roll both puff pastry sheets out slightly until the folds are no longer visible.
Lay the prosciutto slices over one sheet and then top with the 1/4 cup of Parmigiano cheese. Cover with the other sheet of puff pastry, pressing to seal the edges.
Cut into strips about 5 inches long and 1 inch wide.
Twist twice and place each twist on the parchment lined pan.
Brush with egg wash and top each end with an olive half. Sprinkle with extra grated Parmigiano Reggiano cheese.
Get the Olives HERE!
Bake for 15-20 minutes or until golden.