Allow puff pastry to thaw at room temperature for at least 20 minutes, or until workable.
1 sheet puff pastry
Preheat oven to 400 degrees F.
On a lightly floured surface or parchment, gently use a rolling pin to work pastry until it has almost doubled in size from the original square.
Cut into quarters.
Add sauce, cheese, and any other toppings you might like on the bottom half of each quarter of pastry.
2 tbsp pizza sauce, 1 cup mozzarella, other toppings of your choice
Beat egg and water together in a small bowl and lightly brush on all edges of each of the pastry quarters.
1 egg, 2 tsp water
Fold each quarter over itself, gently sealing the edges by pressing with your fingers.
Press the edges with the flat part of fork tines and gently poke a few holes in the top of each pocket with the fork.
{optional} brush leftover egg wash over the tops of the puff pastry pockets.
Bake for 23 minutes or until the pastry has puffed up and is a light golden brown on top.
Notes
Make sure to let the puff pastry rest at room temp for at least 20 minutes, or until it is workable. If you try to make the pockets while the dough is still frozen, it will tear.To freeze: place unbaked formed pockets on a baking sheet lined with parchment and freeze uncovered for two hours. Transfer to freezer-safe storage,