(This uses just one of the frozen bread loaves.) Let dough thaw, following recipe on bag. On a silpat, sheet of parchment paper, or floured surface, roll out the dough into the shape of a rectangle, about 18″ x 12.” Dough will be about 1/2 inch thick. Using a pastry brush, spread the pesto sauce on the dough leaving a 1/2″ margin around the edges. Sprinkle grated cheese evenly over the pesto. If needed, use the back of a spoon or spatula to level out the cheese mixture.
Tightly roll up the dough, length-wise. Use a sharp knife, scissors, or a bench scraper to cut the dough length-wise in half.
Lay the halves cut side up side-by-side. Pinch top of the loaves at the top and twist them together with the cut side facing up. This is what gives the twist the look of layers. Shape the dough into a round wreath and place on a large cookie sheet.
Set Air fryer on 350 degrees. Brush on egg wash.
Place pan in and set time for 12 minutes. Should be golden brown and ready for next step..
Let bread twist cool for 5 minutes. Brush with melted butter and sprinkle with gourmet salt flakes and more cheese (optional).
