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Preheat the oven to 475F. Lightly grease or line a baking tray with parchment paper and set aside.
Lightly sprinkle flour over a cutting board, then use a rolling pin to roll out the first ball of dough until it’s about ½″ thick. Transfer to the baking sheet. Repeat with other ball of dough, but keep it on the cutting board for now.
Spread a layer of pesto evenly over the base layer of dough, leaving a ½″ edge around the rim. Place the second circle of dough on top, lining the edges up as much as possible. Use your fingers to pinch the two ends together.
Place a small round object in the center of the dough to prevent cutting all the way through. Use a sharp knife or pizza cutter to cut the dough into 16 equal pieces.
Create 8 pairs of two adjacent strips of dough. Holding one strip in each hand, twist the strips outward from each other 2-3 times, then join them together at the end and pinch the tip. Repeat with the remaining strips of dough.
Brush the top of the dough with oil, then place on the top rack of the oven and bake for 13 to 15 minutes, until fluffy and golden on top. Serve immediately and enjoy warm; leftovers can be stored in an airtight container at room temperature for up to 5 days, or frozen and reheated as necessary.