Preheat oven to 400F. Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray; set aside.

Cut one of the puff pastry sheets into 6 rectangles of equal size.

Spoon the pizza sauce onto the center of each rectangle of puff pastry, being careful to keep the sauce away from the edges.

Place three pepperoni slices over the pizza sauce, then top with shredded mozzarella cheese.

Brush water onto the edges of the puff pastry around the filling. This will help the top piece of pastry stick and seal the pocket closed.

Cut the remaining sheet of puff pastry into 6 rectangles of equal size. Place each one over top of the pieces of pastry with the filling. Press down around the edges to seal closed and form a pizza pocket. Use a fork to press down around the edges to ensure they are sealed well.

In a small bowl, whisk together the egg and 1 tablespoon water. Brush the egg wash over the whole top of the pizza pockets. Sprinkle with Italian seasoning blend.

Place the pizza pockets on the prepared baking sheet and bake at 400F for 18-20 minutes until the pockets are puffed up and golden brown.

Cool slightly before serving.