Start by thawing the puff pastry sheets about 30 min before using.
Next finely mince the garlic cloves and set aside.
Roughly chop the Olives and set aside in a bowl.
In a pan add in the olive oil and the minced garlic. With heat on medium, cook until the garlic is golden and fragrant. Turn off heat.
Finely chop a sprig of basil and mix into the garlic oil and add in the chopped olives. Set this mixture aside.
On a piece of parchment paper, lightly floured gently roll out the puff pastry sheets just a bit.
With a spoon spread the pesto sauce to one of the puff pastry sheets.
To that add a layer of Mozzarella cheese.
Pinch basil leaves away from the stems and place them all throughout the top.
Add all the olive mixture spread out evenly on top of the basil.
Place the remaining sheet ligned up on top of the one that we have loaded and press them down together gently.
With a pizza cutter ,cut 10 strips vertically (from top to bottom) and then one horizontal cut across the middle.You should end up with 20-22 twists aim to make the vertical pieces about an in. wide.
To make the twists place your index on the thinest side and carefully twist the bottom to the right for a full turn, press the landing side down. Place on a baking sheet lined with parchment paper.
Once you have all the twists laid out. beat one egg and with a brush lightly coat them with the egg wash and sprinkle sesame seeds on top.
Bake in a pre heated 400 °F degree oven for 20-22 minutes until the top is a golden color.
They are absolutely delicious out of the oven and even when they cool.
