Crust:

1 (15 oz.) pkg. refrigerated pie crusts

Filling:

4 oz. (1 c.) shredded Mozzarella cheese
3/4 c. sliced pepperoni, chopped
3/4 c. pizza sauce
1 tsp. dried Italian seasoning

Heat oven to 450°F. Place pie crusts on cutting board. Cut each crust into quarters, making 8 wedges. In medium bowl, combine cheese, pepperoni, pizza sauce and Italian seasoning; mix well. Place 1 heaping tablespoon filling on half of each crust wedge. Fold unfilled sides of wedges over filling. With fork, press edges to seal. Place on ungreased cookie sheet.

Bake at 450°F for 12 to 14 minutes or until crust is golden brown.

Makes 8 pizza pockets.