Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat it with non-stick spray to prevent sticking. Set the prepared sheet aside.

Place the thawed puff pastry onto a clean cutting board. If necessary, lightly dust the surface with a small amount of all-purpose flour to prevent sticking. Using a sharp knife, slice each sheet into six evenly sized rectangles.

Spoon a portion of pizza sauce into the center of each rectangle, ensuring you leave a clean margin around the edges for sealing.

Layer three slices of pepperoni on top of the sauce, followed by a generous sprinkle of shredded pizza cheese blend.

Moisten the edges of the pastry with a little water using a pastry brush. This step helps to create a firm seal when assembling the pockets.

Take the second sheet of puff pastry and cut it into six matching rectangles. Carefully place one rectangle over each filled base.

In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Gently brush this mixture over the tops of the assembled pockets to promote a glossy, golden finish.

Seal the edges by pressing down firmly with the tines of a fork, working all the way around each pocket to ensure they are tightly closed.

Sprinkle the tops with Italian seasoning blend for a boost of flavor and an aromatic touch.

Arrange the pockets onto the prepared baking sheet and bake in the preheated oven for 18 to 20 minutes, or until the pastry is puffed and deeply golden. Baking time may vary depending on your oven, so keep a close eye as they near completion.

Allow the pizza pockets to cool slightly before serving. For an extra treat, offer warm pizza sauce on the side for dipping.