Puree the fire roasted tomatoes and tomato paste in food processor or blender until smooth. Place the tomatoes in a saucepan, add the rosemary and thyme, and cook over medium heat for 10 minutes, stirring frequently. This will give the herbs time to infuse the tomato sauce with their flavor.
Turn the heat off and add the chopped pepperoni, mozzarella cheese, and parsley. Stir it all together and taste for seasoning. Add salt and pepper as needed.
Roll out the puff pastry and cut rectangles from the dough with a knife or pizza cutter, and place a spoonful of the pepperoni pizza sauce on one side of the puff pastry.
Dip your finger in the beaten egg and line one side of the rectangle, and fold the puff pastry square over so it creates a pocket.
Crimp the edges with a fork, and place the pizza pocket on a sheet pan.
Repeat with the remaining puff pastry and pizza sauce, then brush all the tops with egg wash.
Bake in the oven for 20-25 minutes until the puff pastry is golden brown and puffed. Serve the pizza puffs while hot. Enjoy!