Preheat oven to 375˚. Line a baking sheet with parchment or a silicone baking mat

Open and unroll the crescent roll dough and press the seams together. Use your hands or a rolling pint to stretch it to about 14 x 7 inches.

Use a pizza cutter to cut the dough in half, then in half again. You'll have four rectangles.

Divide the pizza sauce between the four rectangles

Place the pepperoni on each rectangle keeping from the edges. Top with shredded mozzarella.

Fold each rectangle over and pinch together, then use a fork a to crimp the edges shuts.

Use a paring knife to cut 2-3 steam vents in each pizza pocket.

Sprinkle with tops with shredded parmesan. Bake for 15-20 minutes or until toasty brown. Cool slightly before serving. (Inside will be hot!)