Baked Brie Wreath with Sweet and Spicy Pesto

Preheat the oven to 400°F. 

For the pesto, pulse the pistachios in the bowl of a food processor a few times until they just begin to break down. Add the basil, garlic, Parm and salt and pepper to taste and pulse a few times to combine. With the machine running, stream in the olive oil, then stream in the hot honey. 

For the wreath, roll out 1 sheet of dough into a 15 x 15-inch square, dusting with flour as needed to prevent sticking. Transfer the dough to a rimless cookie sheet. Roll out the remaining sheet of dough into a 15 x 15-inch square. Trim it into a circle 14 inches in diameter and set aside.   

Place the wheel of Brie in the center of the dough on the cookie sheet. Spoon the pesto around the Brie, forming a 4-inch ring, then sprinkle with Parm. Lay the circle of dough over the Brie and pesto. Using your hands, gently press the dough along the sides of the Brie to remove as much air as possible. 

Using a sharp knife, trim the square of dough so it's the same size as the circle of dough. Starting at the base of the Brie, cut the dough into 16 even sections so that it resembles an octopus with 16 arms. Twist each section of dough 2 times, then brush all of the dough with the beaten egg. 

Bake the Brie until the dough is puffed and golden, 10 to 14 minutes.  

Transfer to a serving platter, cut around the circumference of the Brie with a serrated knife and pull off the top to expose the melty cheese. Garnish with chili flakes or hot honey and serve immediately.