Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

Unroll the refrigerated pizza dough onto the parchment or a lightly floured surface. Using a knife or pizza cutter, slice the dough into 6 equal squares.

On one half of each dough square, spoon 1 tablespoon of pasta sauce, sprinkle with shredded mozzarella, and top with 2 slices of pepperoni.

Fold each square diagonally into a triangle. Press the edges firmly with a fork to seal the filling inside.

Lightly brush the tops with olive oil and sprinkle with dried oregano and a little extra mozzarella.

Bake for 10 to 13 minutes, or until the pizza pockets are puffed and golden brown, and the cheese inside is bubbling.

Let cool slightly before serving. Pair with warm pasta sauce or ranch dressing for dipping.