Instructions

1. Thaw puff pastry according to package directions.
2. Gently unfold pastry sheets and cut each into 4, for a total of 8 pieces.
3. Working one at a time, on a silicone mat or floured work surface, roll one section of pastry dough into a slightly larger square, about 6-8 inches on each side.
4. Spread 2 tablespoons pizza/pasta sauce over one half of the pastry square, leaving half an inch of exposed pastry dough on edges.  Sprinkle pizza seasoning over sauce (if desired).
5. Layer 8 slices pepperoni over sauce, overlapping slightly to fit.  Top pepperoni slices with 2-3 tablespoons shredded mozarrella cheese.
6. Make egg wash by mixing 1 egg with 1 tablespoon water.  Using a pastry brush or folded paper towel, carefully brush exposed edges of the pastry (the side with the meat and cheese) with egg wash.
7. Gently fold the other half of the pastry over the meat and cheese, and press edges down to seal. Crimp with a fork if desired.
8. Cut a slit or poke holes with a fork in the top of the pocket. Lay completed pocket on baking sheet lined with silicone mat, wax paper or parchment paper.
9. Repeat steps with remaining pastry squares.
10. Place baking sheet(s) with prepared puff pockets directly into freezer.  Allow pockets to freeze until solid.
11. Once pockets are solid, remove from freezer, place in between layers of wax or parchment paper, and place into gallon-size freezer bag. Label and return to freezer.

To bake:

1. Preheat oven to 400 degrees Fahrenheit.
2. Remove frozen pocket(s) from freezer. Place on baking sheet lined with parchment paper or silicone mat.
3. Bake from frozen, at 400 degrees Fahrenheit for 20-25 minutes, until pastry is fully puffed and golden brown.