Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Lightly flour your work surface then unfold both sheets of puff pastry. Using a rolling pin, roll each sheet of pastry into a 10-inch square.
Cut each sheet of puff pastry into a 10-inch circle. (The easiest way to do this is to trace around a large bowl.) Cut a 4-inch circle out of the center of each circle to form the wreaths. Reserve the cut-out circles aside.
Place one of the wreaths on the lined baking sheet. Spread the pesto in an even layer on top, leaving a 1/4-inch border around the inside and outside edges. Place the second wreath piece atop the pesto, pressing the to seal it along the inside and outside edges.
Cut nine small circles out of the reserved pastry pieces to form holly berries.
Brush the top of the wreath with the egg wash. Using a sharp knife or pizza wheel, cut 1-inch strips into the wreath, leaving a 1-inch border around the interior center of the wreath.
Dip each of the holly berries in the egg wash then attach them in clusters of three around the wreath.
Twist each strip two or three times, twisting all strips in the same direction.
Bake the wreath until golden brown and puffed, 20 to 25 minutes.
Remove the wreath from the oven. Let it cool for 5 minutes then sprinkle with Parmesan cheese and serve with marinara sauce for dipping.
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