Gently unfold pastry sheets and cut each into four, for a total of eight pieces.
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 to 8 inches on each side.
Spread 2 tablespoons sauce over one half of the pastry square, leaving half an inch of exposed pastry dough on edges. Sprinkle seasoning over sauce.
Layer pepperoni and toppings over sauce, overlapping slightly to fit.
Top with 2 to 3 tablespoons shredded mozzarella cheese.
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 with egg wash.
Gently fold the other half of the pastry over the toppings and press edges down to seal. Crimp with a fork if desired.
Cut a slit or poke a couple of holes with a fork in the top of the pocket.
If baking fresh, baste with egg wash and sprinkle with Italian seasoning.
Lay completed pocket on baking sheet lined with silicone mat, wax paper or parchment paper.
Repeat steps with remaining pastry squares.
Bake fresh until golden brown, 10 to 13 minutes or place baking sheet with prepared puff pockets directly into freezer. Allow pockets to freeze until solid. 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, preheat oven to 400 F. Remove frozen pockets from freezer. Place on baking sheet lined with parchment paper or silicone mat.
Bake from frozen at 400 F for 20 to 25 minutes, until pastry is fully puffed and golden brown.
