Let dough thaw, following instructions on package. On a silicone baking mat, sheet of parchment paper, or floured surface, roll out the dough into the shape of a rectangle, about 18 inches x 12 inches. The dough should be about 1/2-inch thick.
Using a pastry brush, spread an even layer of pesto sauce on the dough, leaving a 1/2-inch 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 the dough lengthwise into a long log shape; start rolling on one of the long sides. Using a sharp knife, kitchen shears, or a bench scraper, cut the dough in half from top to bottom, creating two long pieces of dough.
Lay the halves cut side up, side-by-side. Pinch the pieces together at the top, then twist them together with the cut sides facing up. This is what gives the twist the look of layers. Shape the dough into a circle, and pinch the two end pieces together.Place the pesto bread on a large cookie sheet lined with a silicone baking mat or parchment paper.
Preheat oven to 400°F. Using a pastry brush, apply egg wash over the unbaked twist bread. When the oven is ready, bake the twist for 20 minutes, or until the temperature in the middle reaches 200°F.
Let bread wreath cool for 5 minutes. Brush with melted butter and sprinkle with gourmet salt flakes and more cheese (optional).
Notes
If you're using Bridgford frozen bread dough, there are two loaves per package. You only need one loaf for this recipe. (Consider using the remaining frozen dough to make pumpkin spice twist bread!)