Allow puff pastry to thaw (you can move it from your freezer to refrigerator to allow it to thaw overnight).

Preheat oven to 400°. Line a baking sheet with parchment paper.

On a clean floured surface roll out one sheet of puff pastry slightly.

Cut the puff pastry into 12 rounds using a cookie cutter (optionally you can cut it into squares)

Place each round onto prepared baking sheet.

Top each piece of puff pastry with a small dollop of pizza sauce—about 1 - 2 teaspoons.

Top with cheese, and fillings. Add 1/2 teaspoon more of pizza sauce on top of the fillings.

Repeat steps 3 and 4 with the second sheet of puff pastry.

Using a pastry brush, brush the edges of the puff pastry rounds that have the filling on them with a bit of aquafaba, one at a time.

Carefully stretch each piece of reserved puff pastry a tiny bit and place on top of the topped/filled pieces on the tray.

Crimp the edges, either using the tool shown in the video or with a fork. Be sure to go all the way around to prevent the filling from oozing out.Top each one with a new round of puff pastry. Crimp the edges closed using a fork.

Repeat with all 12 pizza pockets.

Make a small slit in the top of each pizza pocket with a sharp knife to allow the steam to escape during baking.

Brush the tops of all pizza pockets with more aquafaba.

Bake in a 400° oven for 20 - 25 minutes (probably closer to 25 minutes, but check early just in case!), or until the tops are golden brown and crisp.

Allow to cool and serve!