Create Pillsbury's crescent pizza pockets by separating Pillsbury crescent dinner rolls into triangles and pressing them into 6-by-4-inch rectangles. Add pizza sauce, cheese and pepperoni as a filling. Fold the dough over the top, seal the edges, sprinkle the pockets with cheese, prick some holes and bake for 15 minutes.
Preheat an oven to 375 degrees Fahrenheit. Unroll 1 can of Pillsbury refrigerated crescent dinner rolls onto a cookie sheet to prevent sticking. Separate them into 8 triangles, and create 4 6-by-4-inch rectangles by pressing the perforated edges together. Spread 1 tablespoon of pizza sauce onto one half of each rectangle, leaving at least 1 inch of room between the sauce and edges. Add 3 tablespoons of shredded mozzarella cheese and 6 slices of pepperoni on top of the sauce, and repeat for each rectangle.
Fold the dough over, and use a fork to seal the edges shut. Sprinkle 1/4 teaspoon of grated Parmesan cheese over the pizza pockets, and poke a few holes in the top of each one to allow steam to escape. Bake the pizza pockets for 13 to 15 minutes, or until they are golden brown. Remove the pizza pockets, allow them to cool for at least three minutes, and serve them warm.