Pre-heat your oven to 220ºC/200ºC fan.
Line a couple of baking sheets with greaseproof paper or a non-stick baking mat.
Lay out 1 sheet of puff pastry.
Spread the tomato sauce evenly over the puff pastry.
Finely grate the cheese (40g) and sprinkle it evenly across the puff pastry.
Place the 2nd sheet of puff pastry on top and gently press down with a rolling pin (not too hard, just enough to help hold everything together. Don't worry if a little filling squeezes out!).
Using a sharp knife, carefully slice the pastry into thin strips about 1 cm wide.
Take one strip and holding one end firmly, carefully twist the other end until it forms a spiral (like in the picture). Place it onto the baking tray and repeat until all of the strips are twisted - make sure you leave about a 2cm gap between the twists as they'll expand during cooking.
Place into the oven for 10-12 minutes until golden brown and crisp.
Remove from the oven and leave to cool on the tray of a couple of minutes before moving them to a cooling rack to cool completely.