Line a baking tray with non stick parchment and pre heat the oven to 230 degrees C and place the shelf at the highest setting (the one where you can still fit a baking tray in).
Thinly spread your pesto/tomato puree/tapenade/grated parmesan over the top of the dough. If you want a variety, divide the dough into different parts and spread a different filling on each part and/or leave part plain.
Fold one short side of the dough into the middle and gently press down. Fold the other short side over the top to meet the edge of the dough. As if you were folding an A 4 (81/2x11) paper for a letter.
Using your rolling pin, gently flatten this out A BIT just to make sure it's well stuck together.
Using a pizza cutter, slice the dough into thin strips, about 1 cm wide.
Twist each strip of dough. The easiest way to do this is pin one end down with one hand and, using the other hand, just roll the strip away from you.
Lay them on the baking tray with space between them because they will spread out a little bit.
Cover them with a tea towel and let them rest for half an hour. Pre heat the oven to 220 degrees C.
Pop them in the oven and bake them for 10 minutes.
Remove from the oven and let cool on a wire rack. These do not keep so well so you may as well eat them up!