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Line a baking sheet with parchment paper. Place the thawed puff pastry sheet on a lightly floured surface and roll it out to a roughly 10×12-inch rectangle, about 1/8 inch thick.
Brush the entire surface of the pastry evenly with the beaten egg. In a small bowl, combine the cheddar, Parmesan, garlic powder, smoked paprika, and black pepper, then scatter the mixture evenly over the egg-washed pastry, pressing gently so it adheres.
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