Allow puff pastry to thaw at room temperature for at least 20 minutes, or until workable.

Preheat oven to 400 degrees F.

Add the pepperoni and put the top of the slider rolls.

On a lightly floured surface or parchment, gently use a rolling pin to work pastry until it has almost doubled in size from the original square. Cut into quarters.

Add sauce, cheese, and any other toppings you might like on the bottom half of each quarter of pastry.

Beat egg and water together in a small bowl and lightly brush on all edges of each of the pastry quarters.

Fold each quarter over itself, gently sealing the edges by pressing with your fingers. Press the edges with the flat part of fork tines and gently poke a few holes in the top of each pocket with the fork. {optional} brush leftover egg wash over the tops of the puff pastry pockets.

Bake for 23 minutes or until the pastry has puffed up and is a light golden brown on top.

Preheat oven to 375 degrees. Cut the slider buns in half and lay in a 9×13 inch pan.

Evenly spread BWF Old World Pizza Sauce on top. Sprinkle the shredded cheese on top.

Add the pepperoni and put the top of the slider rolls.

In a small bowl add the melted butter, parmesan cheese, garlic powder, and Italian seasoning. Brush on top of the rolls.

Bake for 12-15 minutes or until the cheese is melted and golden brown. Serve immediately.

Pre-heat oven to 425 degrees. Sprinkle cornmeal on pan.

Roll out dough to fit on round pan. Spread around half a jar of BWF Old World Pizza Sauce.

Top with mozzarella and toppings of your choice.

Bake in oven at 425 degrees for 20 minutes.