1. **Preheat:** Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.

2. **Make Filling:** In a medium bowl, mix the softened cream cheese, garlic powder, and onion powder until smooth. Stir in the finely diced jalapeños, shredded cheddar cheese, and crumbled bacon.

3. **Prepare Pastry:** Unfold one sheet of puff pastry onto a lightly floured surface. Use a rolling pin to gently roll it out just slightly to smooth the seams.

4. **Spread:** Spread the cream cheese mixture evenly over the surface of the pastry sheet, leaving a small ½-inch border along the edges.

5. **Sandwich:** Unfold the second sheet of puff pastry and place it directly on top of the filling-covered sheet. Use a rolling pin to gently press the two sheets together so they stick.

6. **Cut:** Using a pizza cutter or sharp knife, cut the rectangle into 12 even strips (about 1 inch wide each). Then cut those strips in half crosswise to make 24 shorter strips (or keep them long for 12 large twists).

7. **Twist:** Pick up a strip by both ends and gently twist it 2–3 times. Place the twist on the prepared baking sheet, pressing the ends down slightly to keep them from untwisting. Repeat with remaining strips.

8. **Bake:** Brush the tops of the twists with the egg wash. Sprinkle with sesame seeds if desired. Bake for 18–22 minutes, rotating the pans halfway through, until the pastry is puffed and deep golden brown.

9. **Serve:** Let them cool for 5 minutes (the filling will be hot!) before serving warm with ranch dressing.