SPREAD pizza sauce over half of the pastry squares; top with pepperoni, mozzarella and scrambled eggs. Whisk remaining egg with 1 tsp cold water; brush edges of rectangles with some of the beaten egg. Top with remaining pastry squares and press edges to seal with tines of fork. Brush tops with beaten egg.
For a vegetarian option, omit pepperoni and substitute sliced mushrooms, chopped tomatoes or chopped peppers.
Make-ahead: Pizza pockets can be refrigerated or frozen, then reheated in toaster oven.