To start, let the frozen puff pastry thaw at room temperature until softened, about 40 minutes.

Unfold the thawed puff pastry sheet and place on a lightly floured work surface.

Use the back of a spoon to evenly spread the pesto sauce on the puff pastry.

Using a pizza cutter, cut the pastry sheet in half and then cut into 1 inch even strips.

With both hands on each end of a strip, gently twist each strip.

Line a large baking sheet with parchment paper. Lay them on the baking sheet about an inch apart.

Put the baking sheet in the freezer for 15 minutes.

Preheat the oven to 380 degrees F.

Remove the baking sheet from freezer and bake on the middle rack of the oven for 13-15 minutes or until golden brown.