1roasted red pepper from a jardrained, patted dry and diced
2tablespoonsgrated Parmesan cheese
coarse saltto taste
Preheat oven to 425°F. Line a large baking sheet with parchment paper or silicone liner. (Or I use a round baking stone without a liner.)
Unroll one sheet of pastry dough on a floured surface or pastry mat. Use a rolling pin to roll to a 12 to 14 inch square. Use a sharp knife to shape into about a 12-inch circle. Cut out a 3-4 inch hole in the center with an upside down cup. Transfer the dough to a baking sheet.
Spread pesto evenly over the circle dough then sprinkle evenly with the roasted red pepper.
Unroll the other pastry sheet and shape the same as the first one. Place it over top the dough on the baking sheet. Use a sharp knife to cut 1 to 2-inch slices, leaving the center intact. With your fingers, twist each strip 2 to 3 times to the right, working your way around the entire wreath.
Bake 15 minutes until golden brown. Sprinkle with Parmesan cheese and coarse salt.
Optional: Create a bow out of any extra roasted red pepper.