You will need:
120g Tartu Mill pesto. (60g basil, 60g spicy pesto)
1 pack of yeast puff pastry with butter (sheets)
50g parmesan or any other cheese of your choice
1 egg (for brushing)

• Bring the dough to room temperature 40 minutes in advance.
• Add about 2 tablespoons of basil pesto to one sheet of dough and 2 tablespoons of red spicy pesto to the other sheet and spread with a spoon.
• Grate about half of the cheese.
• Cover the pesto-covered plates with another sheet of dough and press gently together.
• Cut into 6 equal pieces (longer edge towards you)
• Stretch the tagine strip a little longer and, holding the ends, twist in the opposite direction. 
• Place on a baking sheet lined with baking paper and press the ends of the dough lightly against the sheet so they don't come apart during baking.
• Let the dough rise for 10-15 minutes. I use a 40 degree oven for rising. If you are rising at room temperature, allow for longer time.
• Beat the egg and add a little water, brush the risen rolls with the egg-water mixture and grate the remaining cheese on top.
• Bake in a preheated oven with fan at 180-190 degrees for 12-14 minutes.