Roll out the puff pastry on a floured surface until ¼ - ½ inch thick.
With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
On one piece of pastry, spoon a little Pizza sauce. You only need a little as too much will run out of the Pop-Tart once baked.
Sprinkle over grated cheese, pepperoni and dried herbs.
Egg wash the edges of the pastry around the filling, lay on the top layer and seal the 2 pieces together with a fork. Egg wash the top of the Pop-Tart, this will give your Pop-Tart a lovely golden color. Prick the top with a fork to release steam while baking.
Bake at 400oF (200oC) for 20-23 minutes or until golden brown.
Enjoy warm from the oven.
You can freeze the Pop-Tarts raw and then bake from frozen when needed.
Egg wash: whisk up an egg yolk with 4 tablespoons of milk and brush over pastry