recipe
To make this holiday pastry wreath, fill it with pesto and chopped roasted red peppers for a festive green and red appearance.
Preheat oven to 425°F. Unroll one sheet of pastry dough on a floured surface. 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 of the dough on the baking sheet.