First, we preheat the oven to 375 degrees Fahrenheit and then line a rimmed baking sheet with parchment paper. Next, we spread the crescent-shaped dough on a lightly floured work surface and gently stretch it into a 14 x 8-inch rectangle. We then use a pizza cutter or a sharp knife to cut the dough in half to form two 7 x 8-inch rectangles.
Next, we use a small offset spatula or the back of a spoon to spread 2 tablespoons of pesto on the top half of each rectangle and sprinkle 1 2 cups of mozzarella cheese evenly on each half. We then fold the bottom half of the dough upwards, cover with mozzarella cheese and pesto, and gently press the edges to seal.
We then cut each rectangle into 8 strips, each about 1 2 inches wide. When cutting, we carefully rotate each strip several times to make sure that the filling remains intact. Then, we place the cut strips on the prepared baking sheet and pinch the ends to seal. Finally, we refrigerate the twist for 30 minutes and bake it until puffed and golden brown, which takes 13 to 15 minutes. Serve hot for better taste.