Roll defrosted puff pastry sheet out onto a flat surface. Roll into a rectangle that is 14x10".

Cut in half horizontally, then into fourths vertically, so you have eight even sections of pastry.

Mix together in a bowl the Dorothy Lynch and the marinara sauce. Place 1/2 Tablespoon of sauce on the bottom have of each section.

Divide pepperoni pieces into eighths, and place on top of the sauce.

Divide the cheese into eighths and place it on top of the pepperoni.

Whisk the egg, Italian seasoning and water together to make an egg wash. Using a pastry brush, brush egg wash around the seams on the inside of all four sides of each section.

Gently fold the top over to meet the bottom to form your pockets. Using the backside of the tines of a fork, press the edges together so they seal tightly. Poke holes with the tines of the fork into the top of the pocket.

Place the pockets on a cookie sheet covered in parchment paper. Brush the top of each pocket with the egg wash. Discard egg wash. Place pockets in the refrigerator for 20-30 minutes. (Cooling them helps the puff pastry puff better)

Preheat oven to 400 degrees Fahrenheit.

Place pizza pockets in the oven and bake for 15 minutes.

Serve warm with more Dorothy Lynch for dipping!